Beef & Veal

An exceptionally easy and ridiculously satisfying use for that leftover grilled steak from your backyard barbecue.

• Quick Glance
• 30 M
• 1 H
• 0

We can almost see the smoke from these brats on the grill shape-shifting into a come-hither motion like in those old-time cartoons.

• Quick Glance
• 15 M
• 45 M
• 8

If you thought steak could get no better than a gorgeous bone in rib eye seared to perfection, you need to try this Guinness pan sauce.

• Quick Glance
• 20 M
• 1 H
• 14

We’re bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.

• 30 M
• 30 M
• 6

Imagine how guests will size up your grilling prowess after you slap this baby on the table.

• Quick Glance
• 10 M
• 1 H, 15 M
• 6

There’s something magical that happens when you toss a cheap cut of beef in a pot with some wine and vegetables and walk away for a while. Alchemy of the most ethereal sort.

• Quick Glance
• 30 M
• 3 H, 30 M
• 0

Sweet and tangy and fall-apart tender. That’s what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.

• 25 M
• 5 H
• 12

David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.

• 15 M
• 45 M
• 49

Though traditionally a first course, bone marrow is sufficiently rich to be first course and last course. And maybe each course in between.

• 15 M
• 25 M
• 54

Simple to make, kid-friendly, incredibly versatile, and essentially foolproof. Let’s not forget to mention uber delicious. That’s what we think of these easy skillet meatballs perfect for weeknights.

• Quick Glance
• 25 M
• 45 M
• 0

Homemade corned beef is crazy easy to make. And it’s not just for St. Patrick’s Day. Although that holiday simply isn’t the same without it.

• 30 M
• 5 D, 3 H
• 238

Slow cooker roast beef au jus. Perhaps the first slow cooker recipe yet that’ll keep everyone at the table uber satisfied—including the person making and cleaning up after the meal.

• 30 M
• 8 H
• 1

A Portuguese classic made with red peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.

• 20 M
• 4 H
• 19

Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.

• 40 M
• 1 H, 50 M
• 16