104 beet recipes

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Pressure cooker pot roast with beef chuck browned and cooked in beef stock with aromatics for one hour, then finished with fresh vegetables in the flavorful broth. Fork-tender roast in a fraction of the time.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Favourite Yorkshire pudding made with hot beef drippings in a muffin tin for crisp, puffed cups with custardy centers. The traditional British accompaniment to a roast.

Carne asada y naranjas features skirt steak soaked in fresh orange juice, then grilled over charcoal alongside caramelized orange slices. Citrusy, smoky, and impossibly simple for a Mexican-inspired cookout.

New England boiled dinner with corned beef simmered until tender, then carrots, turnips, potatoes, onions, and cabbage cooked in the broth. A classic one-pot Yankee comfort meal.

Braised brisket slow-cooked in cranberry sauce, French onion soup, ketchup, and ginger ale. A sweet-savory Jewish holiday brisket that practically cooks itself. Just 5 ingredients.

Spicy brisket needs just two things: a beef brisket and your favorite barbecue sauce. Baked low and slow until fork-tender, then piled into warm flour tortillas for an easy Tex-Mex dinner.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Tender beef meatballs packed with ground zucchini and rice, simmered in a savory tomato-beef broth seasoned with oregano and cumin. A cozy one-pot stew with a hidden veggie boost in every bite.

Schneiderflecklesuppe is a German tailor's square soup featuring handmade pasta squares rolled paper-thin and simmered in rich beef broth. A rustic, soul-warming classic from the old country.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Homemade Scotch broth simmers meaty beef bones with pearl barley, carrots, celery, and turnip into a clear, restorative Highland soup. A frugal, cold-weather classic from start to finish.