Beef recipe collection

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Reduced fat beef and salsa burritos with lean ground beef, spinach, chunky salsa, chili powder, and low-fat cheddar in flour tortillas. A lighter take on classic beef burritos.

Reuben casserole layers buttered egg noodles with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Topped with rye cracker crumbs and caraway seeds.

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Reuben sandwich in soup form with corned beef, sauerkraut, potatoes, caraway seeds, and dry mustard. Topped with buttery pumpernickel croutons and grated Swiss cheese.

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

Grilled beef chuck roast marinated 24 hours in bourbon, soy sauce, and brown sugar. This bold, savory-sweet marinade tenderizes the meat and builds a rich caramelized crust on the grill.

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.