Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Winter Roast American Remove all Source Saveur (9) New York Times (1) Difficulty Medium (6) Easy (4) Course Main Course (10) Occasion Christmas (3) Topic Recipe (10) 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:American"; var omni_prop8 = "Main Ingredient:Beef,Season:Winter,Technique:Roast,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 03/10/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 11/12/2007 Roasted Veal Breast with Shallot-Caper Stuffing Roasting a veal breast renders it juicy and flavorful. Issue #107 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 05/31/2007 Filets Mignons with Mushroom Sauce This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut. Issue #103 01/25/2008 Roasted Poblano Meat Loaf Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006). Issue #93 10/28/2007 Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park. Issue #55 10/17/2007 Roast Leg Of Veal We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue. Issue #50 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 03/08/2007 Braised Beef Short Ribs with Potato Purée The secret to these succulent ribs is to roast them first, then marinate them overnight. Issue #32 05/07/2009 Spice-Crusted Prime Rib with Whipped Potatoes A cumin-cayenne rub lends heat and bite to the roast beef. Does Not Apply Source: New York Times