results for "beef"
Every Cuban cook has a version recipe of this classic dish of savory ground beef.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
This classic Ethiopian dish may be served either raw or cooked.
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
Use this stock to make any recipe calling for a rich beef stock.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
This is not your ordinary burger!
This is a hearty Irish variation on steak and kidney pie, made with the island nationís most famous beer.
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
This pickle-laden roast beef sandwich is said to be New York senator Chuck Schumer's favorite custom-made order from the Subway sandwich chain.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.