Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Braise Italian Recipe Remove all Source Saveur (6) Chowhound (1) Food Channel (1) Food Network (1) Habeas Brulee (1) Difficulty Medium (6) Easy (4) Course Main Course (8) Appetizers (1) Soups & Stews (1) Season Winter (6) Fall (3) Occasion Christmas (1) Cocktail Party (1) 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 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Beef,Technique:Braise,Cuisine:Italian,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 12/20/2010 Osso Buco (Braised Veal Shanks) Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan. Issue #135 11/17/2010 Brasato Vitello (Braised Veal) When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid. Issue #134 01/24/2011 Classic Meatballs Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce. Issue #132 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. Issue #75 12/04/2000 Blood Orange-Fennel Osso Buco At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada. Issue #16 12/27/2008 Osso Buco These braised veal shanks are traditionally topped with gremolada, a chopped parsley and lemon zest garnish. Does Not Apply Source: Food Network 02/08/2008 Kumquat Braised Oxtail with Chestnut Stracci Braising oxtails with kumquats is similar to using preserved lemons in slow-cooked Moroccan dishes. Does Not Apply Source: Habeas Brulee 12/19/2007 Polenta Cups with Braised Beef These polenta cups filled with tender meat make a great party appetizer. Does Not Apply Source: Food Channel 12/17/2007 Bill Buford's "Peposo Notturno" Beef Shank This simple, one-pot recipe is from Bill Buford's 2006 book, "Heat." Does Not Apply Source: Chowhound