Beef Recipes

Beef Basics

America has a love affair with beef recipes. Our chain restaurants pride themselves on their hamburgers (despite the fact that the dish is named after Hamburg, Germany), cowboys and ranchers appear in the movies as symbols of the tough American spirit, and advertisements for beef boast that "it's what's for dinner." As European settlers moved west, the Great Plains provided vast expanses of grass on which cattle could feed and we have taken full advantage of this abundance. Today, beef recipes appear on our tables in all forms--steaks, roasts, sausages, and meatballs--and it's always hearty and tasty.

Tough Cuts and Tender Cuts

When choosing a beef recipe, it's important to take note of the cut that is called for as there is logic behind cooking certain cuts of beef in certain ways. Cuts that come from strong muscles (the legs and shoulders, for example) are best when cooked for long periods of time with wet heat methods (stewing, braising, etc.). These preparation methods help to tenderize the meat. Cuts that are marbled with a significant amount of intra-muscular fat (and are likely to be juicy and tender) are excellent candidates for quick cooking with dry heat methods (grilling, broiling, pan searing, etc.).

Flavorings that Go Well With Beef Recipes

Because beef has a prominent flavor, it pairs well with bold seasonings and sauces. Red wine and beef are a classic combination, but this meat can also hold up to barbecue sauce made with bourbon or to a spicy Asian marinade. However, the same intense flavor that allows it to stand its ground in a flavorful sauce also means that it is excellent prepared simply and with little to augment it. A great steak will taste amazing with just a pat of butter and some fresh herbs or a drizzle of olive oil infused with garlic.

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