Tender brisket in a spicy, walnutty braise.
Rose veal is served rare atop a rich tuna sauce in this take on the classic Piemontese dish.
Ina Garten's beef stroganoff is inspired by the original version but can be prepared in several ways such as in an Instant pot, on the grill, in the oven, or in the air fryer.
In this Roman specialty, veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce.
Vin jaune, a semisweet wine, enlivens the creamy morel ragù in this veal and oyster dish.
Veal shin is slow-cooked in a sauce packed with spices, silky onions, fresh coconut and ripe tomatoes in this Chettinad-style veal recipe.
This divine veal shin recipe from Italian chef Alessandro Gavagna is slowly roasted with vegetables and lardo for a sumptuous finish.
West Sumatra's tradition of slowly cooking and browning beef with coconut milk and vibrant aromatics delivers a braise unlike any other. Rendang, an Indonesian word, refers both to the iconic West Sumatran dish and the cooking technique where food is braised until ultraconcentrated. Making it involves simmering chunks of protein (usually beef or buffalo) with coconut milk and a deeply fragrant aromatic paste until the meat softens, the milk evaporates, and the meat and aromatics sizzle in the flavorsome fat left behind. We made short work of the paste by grinding the aromatics, citrusy herbs, and earthy spices in the food processor. Cooking down the paste with a portion of the coconut milk preemptively removed some excess water, which saved time later in the braising process. After adding the beef and the remainder of the coconut milk to the pot and bringing everything to a simmer, we transferred the pot to the oven, uncovered—an unconventional step that allowed it to cook unattended. When the beef was tender and most of the moisture had evaporated, we finished the rendang on the stove, stirring the meat and scraping the pot as everything caramelized in the rendered coconut oil. Resting the meat in the pot for 5 minutes loosened the caramelized crust, producing more flavor and making the pot easier to clean.
The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you've made.
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender.
Jacques Pépin's beef stew is always a hit with his chef friends. He braises the beef in robust red wine to get a rich, luscious stew with tender meat.
Tender pieces of beef slowly braised in a rich and savory gravy.
Veal is a tender, mild meat that's easy to cook at home. Try classic veal recipes like osso buco, wiener schnitzel, ragù with pasta, and more.
A classic pie gets the Calum Franklin treatment in this stunning recipe, which combines rich beef and Stilton cheese with sweet onions, earthy mushrooms and an incredible sauce. The perfect way to spend a chilly Saturday in the kitchen.
Pack on the protein with this one!
Garlic is puréed into a zingy, creamy sauce to enhance this silky, simple, one-pot Chilean beef stew.
For the most tender cut of beef, look to this tried-and-true method.
Drop six ingredients in your slow cooker in the morning, and dinner is ready when you walk in the door.
The best beef stew we’ve ever had. This is just the weekend luxury for you.
Cuts of beef that are closest to the bone are the tastiest, and this Oxtail Beef Stew with Poblano peppers is a good example of that. In this recipe, the oxtail is paired with Poblano peppers in a tomato-based stew that can be served with white rice and enjoyed with some warm crusty bread.
Food Urchin serves up a delicious beef shin hotpot recipe in this fabulous one-pot dish. Packed with flavour from slow-cooked beef shin, spicy chorizo and chickpeas, this is a great dish to cook up in big batches and store in your freezer for later.
Dum kay pasanday is a delicious masala-rubbed roast beef that is an excellent celebratory main, especially when served alongside piping hot naan.
Learn how to prepare beef for stir-fry just like professional chefs do in Chinese restaurant kitchens. We'll show you how select, cut, and marinate beef for your wok!
