Beef

Enjoy a cup of one of our favorite beef soup recipes.

Check out all of our beef recipes.

Ingredients included in this recipe are corned beef (Boya preferably), potato cubed (medium), Olive Oil, packet sazon seasoning, sofrito, Olives (optional), tomato sauce (8 ounce ...

Ingredients included in this recipe are ground beef, onion chopped (small), re-fried beans (16 ounce can), tomato sauce (8 ounce can), chili powder, garlic powder, Salt, pepper, ...

This simple grilled beef roast recipe can be enjoyed as the main entrée for you meal or use it to make an assortment of different sandwiches and wraps. It is perfect for a backyard barbecue on Memorial Day, Father's Day, or the 4th of July.

This recipe is very popular in European countries: in Austria it's called schnitzel, in the US it's called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet (or loin) has to be thin. It's a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not frozen).

In Ukraine we don't have steaks, no seriously! Ukrainians just don't have this dish; we eat braised meat and meatballs. So I had to learn how to cook steak my own way.

Ingredients included in this recipe are lean ground beef, onion, chopped (medium), red kidney beans, drained (15 ounce can), tomato sauce (8 ounce can), Diced Tomatoes (8 ounce ...

Ingredients included in this recipe are sliced meat, 1/4 inch thick & 1/2 inch wide, Marinade, salt, onion powder, garlic powder, pepper, Worcestershire sauce, soy sauce.

The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.

Rotisserie Grilling Beef | Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Beef There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

General Guidelines | Charcoal Grill | Gas Grill | Doneness Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.

A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.

Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.

A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches wide by 4 inches in depth.

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

A combination of a traditional Vegetable Soup with beef and beef flavorings added. Somewhat more hearty than soups made with vegetables only, Vegetable Beef Soup contains a variety of vegetables that may include green beans, peas, carrots, corn, tomatoes, celery, and onions.

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup.

Beef that has been raised almost exclusively on grass rather than grain or commercially produced cattle feed.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.