Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals. Perfected by the French and...
Author: wikiHow
You don't need to go to a fancy French restaurant to have decadent chateaubriand. Trim 2 pieces of center-cut beef tenderloin and sear them over high heat...
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How to Prepare Beef Ribs. You might think beef ribs are tough to get right, but it's not hard to make succulent, fall-off-the-bone ribs in your own kitchen...
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A top round roast is a relatively lean section of meat taken from the inside of a cow's hind leg. Despite being an inexpensive slice of meat, it is lean...
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How to Make Oven Porcupine Meatballs. Here's another old-fashioned recipe that is inexpensive and tasty to make. Lean ground beef, rice, tomato sauce and...
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Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. The bottom round comes from the hindquarters,...
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The secret to cooking lamb shanks is to cook them low and slow, until the meat is fall-apart tender. Lamb shanks have quite a bit of connective tissue...
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Corned Beef is a salt-cured cut of beef, typically the brisket, that is particularly popular for a traditional Irish dinner on St. Patrick's Day, but is...
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Beef olives don't actually have olives in them-instead, they get their name from their rolled-up appearance. This dish has two main parts: a savory, mincemeat...
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Diced beef is a great addition to many delicious dishes. From stews and soups to pizzas and empanadas, it can add a dose of protein and flavor to various...
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Joint of lamb, or leg of lamb, is a delicious cut of lamb that has the bone-in. While cooking this cut of meat may seem daunting, it's actually easy to...
Author: wikiHow