68 beef tender recipes

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Classic corned beef served alongside colcannon, the traditional Irish mash of fluffy potatoes folded with tender cabbage and onion. Comfort food that warms you to the bone.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

Crockpot corned beef and cabbage braised low in beer with brown sugar and mustard, then the cabbage wedges go in at the end so they stay crisp-tender. The easy St. Patrick's Day classic.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Homemade corned beef hash with canned corned beef, diced potatoes, and onions simmered in milk. A hearty, comforting skillet meal with crispy edges and tender potato.

Easy cola beef pot roast braised in cola and chicken broth with onion, carrot, and peas. Surprising soda-tenderized beef with a glossy, sweet-savory sauce.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

Grilled marinated London broil (flank steak) in a red wine, balsamic, garlic, soy, and honey marinade. Sliced thin against the grain for tender BBQ beef.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.