Our Beef Recipes section contains a variety of delectable beef recipes. When choosing a recipe, it's important to take note of the cut that is called for as there is logic behind cooking certain cuts of beef in certain ways. Cuts that come from strong muscles (the legs and shoulders, for example) are best when cooked for long periods of time with wet heat methods (stewing, braising, etc.).
These preparation methods help to tenderize the meat. Cuts that are marbled with a significant amount of intra-muscular fat (and are likely to be juicy and tender) are excellent candidates for quick cooking with dry heat methods (grilling, broiling, pan searing, etc.).
Try our easy beef recipes.
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Beef
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Written by Robert
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Monday, 28 July 2008 |
 Teriyaki is a traditional Japanese flavoring to use with strongly flavored meats. This recipe is ideal for a weekday family meal. If at all possible, coat the beef with the marinade the night before cooking, and leave covered in the fridge overnight to develop the flavor.
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Beef
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Written by Robert
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Wednesday, 16 July 2008 |
Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.
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