Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Fall Braise Saveur Remove all Difficulty Medium (8) Easy (3) Course Main Course (7) Soups & Stews (3) Side Dish (1) Cuisine French (3) American (2) Gluten-Free (2) Italian (2) Jewish (2) Show all... Kosher (2) Eastern European/Russian (1) English/Scottish (1) Kid-Friendly (1) Middle Eastern (1) Simple (1) Southern/Soul Food (1) Occasion Christmas (1) Passover (1) Thanksgiving (1) Topic Recipe (12) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Beef,Season:Fall,Technique:Braise,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/08/2013 Solyanka (Russian Sweet and Sour Beef Soup) A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft. Issue #154 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 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 09/10/2011 Holishkes (Stuffed Cabbage Rolls) These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender. Issue #141 11/06/2007 French Onion Soup Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. Issue #107 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. Issue #75 10/29/2007 Lil Pachter's Jewish-Style Braised Brisket We have been told this brisket tastes even better the next day. Issue #74 08/23/2005 Grillades with Cremini Grits In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised. Issue #57 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 12/17/2012 Veal Stew with Potato Dumplings This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend. Does Not Apply 10/12/2011 Menu: A Sukkot-Inspired Harvest Feast Just as all are welcome at the sukkah table, you don't have to be Jewish to enjoy a celebration of life, community, and autumn's bounty with this menu for a globally-inspired Sukkot feast. Does Not Apply