Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Fall English/Scottish Remove all Source Saveur (14) Difficulty Easy (7) Medium (6) Course Main Course (9) Dessert (3) Side Dish (3) Appetizers (1) Bread (1) Occasion Christmas (2) Thanksgiving (2) Technique Bake (9) Roast (2) Saute (2) Braise (1) Slow Cook (1) Show all... Steam (1) Topic Recipe (14) 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 = "Cuisine:English/Scottish"; var omni_prop8 = "Main Ingredient:Beef,Season:Fall,Cuisine:English/Scottish"; var omni_pageName="saveur:"+omni_prop12; 09/07/2012 Shepherd's Pie The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies. Issue #150 09/23/2011 Toad in the Hole Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter. Issue #141 09/12/2011 Steak and Stilton Pies Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies. Issue #141 10/09/2008 Modern Mincemeat Pie The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis. Issue #115 10/09/2008 Traditional Mincemeat Pie This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton's Book of Household Management, was updated in Jane Grigson's English Food. Issue #115 01/28/2008 Cornish Pasties In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included. Issue #93 12/10/2007 Christmas Pudding This rich, fruity pudding is a delicious holiday tradition throughout Britain. Issue #80 10/20/2000 Braised Beef Brisket with Pickled Walnuts Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight. Issue #34 11/03/2000 Roast Prime Rib "Oh, the roast beef of England," sang Henry Fielding over two centuries ago-and this may be the sort of thing he had in mind. Issue #24 11/15/2007 Roast Beef The sheer size of this dish led to its nickname "Stegosaurus". Issue #15 11/15/2007 Yorkshire Pudding Believed to date back to the 12th century, Yorkshire pudding may have originated in the kitchens of King Henry II, where drippings from roasting mutton were used to flavor baked batters. Issue #15 09/11/2007 Oxtails Smothered in Onions Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat. Issue #10 01/26/2007 Yorkshire Pudding Similar to the American popover, this savory pudding is a traditional accompaniment to a Sunday roast. Issue #5 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