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Fillet of beef

In this wonderfully extravagant showstopper the earthy porcini go hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating a flavour-packed meltingly tender treat. Wrapping...

Author: Jamie Oliver

Homemade Corned Beef with Vegetables

The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...

Author: Martha Stewart

Coffee Glazed Oven Brisket

This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.

Author: Martha Stewart

Moroccan Style Stuffed Acorn Squashes

Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.

Author: Martha Stewart

Pad See Ew

Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to...

Author: Martha Stewart

Stuffed Savoy Cabbage with Beef, Pork, and Rice in a Spicy Tomato Sauce

This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato...

Author: Martha Stewart

Roast Beef and Cheddar Sandwich

Mango chutney is available in the Asian-food section of most supermarkets.

Author: Martha Stewart

Broiled Flank Steak Sandwiches

These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.

Author: Martha Stewart

Spaghetti Bolognese

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.

Author: Jamie Oliver

Braised Brisket with Carrots, Garlic, and Parsnips

Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same...

Author: Martha Stewart

Wine Braised Oxtail

Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.

Author: Martha Stewart

Asian Style Grilled Beef Salad

Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.

Author: Martha Stewart

Cowboy Rib Eye Steak

The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.

Author: Martha Stewart

Easy Beef Chili

No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.

Author: Riley Wofford

Skirt Steak Marinated Asian Style

This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling repertoire. This recipe is from"Emeril at the Grill"...

Author: Martha Stewart

Beef Tenderloin with Mushrooms and Thyme

Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.

Author: Martha Stewart

Rolled Flank Steak

Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.

Author: Martha Stewart

Beef Fajitas

This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful...

Author: Martha Stewart

Beef Tenderloin With Shallot Mustard Sauce

We used a mixture of smooth and grainy mustards, but you may choose either.

Author: Martha Stewart

Sesame Beef and Broccoli

You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.

Author: Martha Stewart

Slow Cooker Sicilian Style Beef Stew

For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.

Author: Martha Stewart

Grilled Rib Eye Steaks

Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty charred crust.

Author: Martha Stewart

Best Beef Burger

Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.

Author: Martha Stewart

Beef Tenderloin with Fresh Herbs and Horseradish

The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

Author: Martha Stewart

Mr. John's Meatloaf

The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.

Author: Martha Stewart

Braised Brisket with Cranberries

There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.

Author: Martha Stewart

Biba's Tagliatelle and Bolognese Ragu

This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.

Author: Martha Stewart

Vietnamese Steak Sandwiches

Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.

Author: Martha Stewart

Easy Meatball Hero Sandwich

This meaty sandwich should please the very hungry at lunchtime. It's an easy meal that requires just 10 minutes of prep work. Roast onion, bell pepper, and zucchini with oil, then add the meatballs until...

Author: Martha Stewart

Bistro Burgers

A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...

Author: Lauryn Tyrell

Tournedos Wrapped in Bacon and Sage

Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.

Author: Martha Stewart

Pan Seared Steak with Sauces

This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.

Author: Martha Stewart

Stuffed Tex Mex Yellow Squash

Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

Author: Martha Stewart

Chicago Dog

Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...

Author: Martha Stewart

Cornbread and Chili Pie

Author: Martha Stewart

Herb Crusted Standing Rib Roast

This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.

Author: Martha Stewart

Classic Burger Joint Cheeseburger

Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.

Author: Martha Stewart

Grilled Steak With Blue Cheese Potatoes

In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled...

Author: Martha Stewart

Rolled Rib Eye Roast

Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also...

Author: Martha Stewart

Pan Seared Steak with Salsa Verde

Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.

Author: Martha Stewart

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce

For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe,...

Author: Martha Stewart

Grilled Flank Steak with Olive and Herb Sauce

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.

Author: Martha Stewart

Pan Seared Steak with Onion and Worcestershire

This delicious, reliable steak dinner uses justone pan.

Author: Martha Stewart

Grandma's Bolognese

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra...

Author: Martha Stewart

Ricotta Filled Meatballs

Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.

Author: Martha Stewart

Crispy Tacos Picadillo

Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.

Author: Martha Stewart

Old School Meatloaf

The sweet heat of the chili sauce adds a fresh hit of flavor to this beefy classic.

Author: Martha Stewart

Fresh Rigatoni with Bolognese Sauce

Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.

Author: Martha Stewart

Spaghetti Bolognese

Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.From the book "Mad Hungry," by Lucinda Scala...

Author: Martha Stewart