What can we say about a Delmonico steak you don’t already know? It’s a rib-eye steak, perfectly grilled, and slathered with a bay-leaf-thyme meat butter.

For Ina Garten’s pot roast, the chunky vegetables in the pot are pureed, creating a think sauce for the roast and for dunking hot, crisp homemade bread.

Boneless beef chuck and pancetta bits are slowly braised in a heady mix of Barolo wine, garlic, tomatoes, tomato paste, thyme, and rosemary. Serve this roast on a cold night.

For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.

Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.

In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.

This Hungarian beef goulash, laced with more than a quarter cup of sweet paprika, falls between a soup and a stew. Hand-pinched dumplings top the goulash.

Well-marbled brisket undergoes a metamorphosis when corned, or brined. The result can be sliced for corned beef sandwiches or served as an elegant entree.

For a quick, satisfying dinner, make this pasta salad with strips of seared sirloin ahead of time. Refrigerated or fresh, any flavor of tortellini will do.

A rib roast is studded with garlic and rubbed with salt, pepper, and smoke paprika. After roasting, a sauce is made from the drippings. Easy entertaining.

For this beef recipe, tri tip is marinated in olive oil, rosemary, and black pepper. It’s then grilled and served with a garlicky-spicy olive mayonnaise.

Closer to a soft taco recipe, these fajitas are made with sirloin grilled over a hot fire. Top with guacamole, sour cream and salsa and roll them up.

This grilled burger is adapted from one made by chef Dean Fearing, of Dallas. Few double cheeseburgers pack a beef wallop like this. A real he-man recipe.

A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.

Small and easy to hold with one hand, these mini-hamburgers are topped with cheese and sandwiched between waffled toasted bread. Great for the kids.

This Portuguese burger is a mix of spicy pork sausage and ground beef. Once grilled, it’s topped with orange-garlic mayo, a pineapple slice, and cilantro.

Flavorful skirt steak gets special treatment by getting seared medium-rare and piled high with sweet caramelized shallots. On the plate is a red-wine sauce.

This simple beef curry recipe, by way of Burma, is flavored with ginger, coconut milk, chiles, turmeric, cilantro, and basil. An elegant curry.

Sausages are brewed in beer and then grilled crisp and snappy. Sauerkraut, made from red cabbage, and simmered onions accompany the brats in their buns.

New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.

A prime rib roast and glazed onions gets a sweet-sour treatment from a stock filled with oranges, mint, rosemary, almonds, dates and currants.

These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.

This recipe for Caçoila de Pico, a Portuguese stew with red peppers, can be made with beef or pork. Serve the meat with boiled potatoes and red peppers.

An updated braised brisket recipe based on Eastern European traditions. Black radishes, parsnips and mushrooms share the stage with chipotle chili and quince.

Called a daube, this Provencal beef stew is chockablock with beef, carrots, onion, mushrooms, olives–all in a rich red-wine sauce. A perfect winter recipe.