Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Braise French Main Course Remove all Source Saveur (3) The Seasonal Gourmet (1) Difficulty Medium (3) Easy (1) Season Fall (3) Winter (2) Topic Recipe (4) 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 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Beef,Technique:Braise,Cuisine:French,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 10/07/2010 Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes) We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings. Issue #133 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 01/17/2009 Braised Short Ribs Tender meat and a rich sauce make this dish ideal for cold winter days. Does Not Apply Source: The Seasonal Gourmet

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