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Beef is used as an ingredient in many different cuisines around the world, and each has their own take on how to use it.
It’s only relatively recent in human history, however, that cattle were raised for the express purpose of providing meat. Before that, they were used to provide labour, and milk.
(Note that CooksInfo is not primarily a recipe site. Recipes in this section have largely been selected to illustrate or support entries in the encyclopaedia.)
See also: Beef
This beef and vegetable ragout comes with an abundant amount of rich, thick gravy, making it perfect to spoon on top a bed of mash. Aside from some chopping it’s otherwise quick and easy.
Beef Daube is a classic French recipe for tougher cuts of beef cooked low and slow in the oven, in a delicious red wine sauce.
This is beef braised in beer. A good cold weather dish that is lovely with mashed potato and cabbage.
This recipe turns an Eye of Round cut of beef into flavourful, moist, tender, pinkish slices of meat with a salt and pepper crust reminiscent of the sliced beef that delicatessens sell. The slices can be served as part of a hot meal, but they are also very good cold for luncheon meat.
Shit on a Shingle made with creamed, chipped beef is a classic American military dish. This recipe makes enough for one person for lunch or a light supper; you can easily multiply this recipe as needed.
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Steak au poivre is classically served with French fries and leafy salad. The pepper gives the steak a zippy, spicy punch.
These miniature meatloaves are moist and tasty. This is a great weekend project — they can form the basis of great quick, healthy lunches and dinners throughout the week.