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cooking.nytimes.com
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Barbacoa meat, also known as beef cheek meat, is slow-cooked with onion and garlic until juicy and tender. Serve on tortillas with hot sauce and cilantro.
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Get Flintstones Beef Ribs Recipe from Food Network
Ingredients: bone, garlic, black pepper, salt
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This traditional spaghetti alla carbonara uses guanciale, eggs, and Pecorino-Romano cheese for an authentic Italian meal everyone loves.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.
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The healthiest fried rice there ever was.
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Hard shell tacos with ground beef simmered in ketchup; topped with Cheddar cheese, tomato and lettuce. For those who aren't crazy about spicy Tacos!
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Old fashioned potted meat recipe, consisting of cooked beef that is passed through a food grinder and blended with butter. It can be stored in the refrigerator for no more than 1 week. Best served on really hot bread or toast. No extra butter needed!
Ingredients: beef stew, butter
www.simplyrecipes.com
Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.
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Get Beef Short Ribs Recipe from Food Network
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!