Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Braise French Fall Main Course Remove all Source Saveur (2) The Seasonal Gourmet (1) Difficulty Medium (2) Easy (1) Topic Recipe (3) 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,Season:Fall,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 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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