Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Main Course Recipe Saveur Spring Remove all Difficulty Medium (9) Easy (4) Cuisine French (3) American (2) Italian (2) African (1) Asian (1) Show all... Classic (1) English/Scottish (1) Mexican (1) Middle Eastern (1) Moroccan (1) Quick & Easy (1) Vietnamese (1) Occasion Christmas (1) Easter (1) Thanksgiving (1) Technique Chill (3) Grill/Barbecue (3) Saute (3) Bake (2) Fry (2) Show all... Poach (2) Slow Cook (2) Marinate (1) No Cook (1) Roast (1) Steam (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Main Ingredient:Beef,Course:Main Course,Topic:Recipe,Source:Saveur,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 10/23/2012 Joe's Special Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. Issue #150 09/14/2011 Rosemary-Rubbed Beef Tenderloin Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Issue #141 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 10/02/2007 Meatballs with Squid and Shrimp The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like. Issue #106 03/06/2007 Green Mango Salad with Grilled Beef This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce. Issue #85 03/06/2007 Grilled Skirt Steak with Grilled Chiles Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick. Issue #78 03/06/2007 Persian Ground Meat and Onion Kebabs This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron. Issue #73 04/11/2007 Beef Slow-Cooked in Coconut Milk with Spices This dish showcases the complex and vibrant flavors of Indonesia. Issue #58 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 03/14/2002 Cured Beef Salad Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian. Issue #21 05/02/2007 Beef Burritos The secret to these delicious burritos is in using the right cut of beef. Issue #10 02/15/2007 Vitello Tonnato With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering. Issue #6 06/27/2012 Menu: A French Road-Trip Supper Forget overpass rest-stops and limp fast food—the roadside eating along France's famous Route 7 takes the form of lush, flavorful bistro fare. Does Not Apply 02/24/2012 Nigerian Meat Pies The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate. Does Not Apply