cooking.nytimes.com
Slow-Cooked Beef Cheeks With Spring Vegetables and Rosemary Recipe
This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
beef cheeks, olive oil, yellow onion, garlic, carrots, rosemary, beef stock, chicken stock, asparagus, english peas, chives
cooking.nytimes.com
Beef Cheek Goulash Recipe
This recipe is by Pete Wells and takes About 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
rendered duck, onions, red bell peppers, tomato paste, paprika, red wine vinegar, marjoram, garlic, caraway seeds, lemon, thyme, rosemary, beef cheeks, cornichons
cooking.nytimes.com
Highlands Braised Beef Recipe
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
beef cheeks, canola oil, yellow onion, celery, carrots, garlic, dry sherry, dry red wine, beef stock, thyme, parsley, bay leaves, mushrooms, butter, red bell peppers, onion, leek, bay leaf, basmati rice, chicken broth, chanterelle mushrooms, thyme leaves
www.allrecipes.com
Beef Pirozhki
Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
milk, yeast, sugar, salt, egg, butter, flour, oil, olive oil, onion, beef, black pepper, cloves, dill weed, chicken broth, cheddar cheese, parmesan cheese, vegetable oil
www.allrecipes.com
Grilled Hoisin Beef
Skirt steak is marinated in a Chinese-inspired marinade with hoisin sauce and grills up in just minutes for Chef John's juicy and tender grilled hoisin beef.
skirt steak, hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, ginger, cloves, brown sugar, salt, black pepper, green onion
