Beef Recipes

Fantastic ways to cook steaks, burgers, brisket and barbecue—all tested and perfected by Food & Wine editors.

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Classic London Broil with Rosemary and Thyme

Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces.

Braised Oxtails with Carrots and Chiles

Oxtails—a deeply beefy cut full of connective tissue—practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe, an homage to one prepared by his mother, is perfumed by plenty of warming spices, hot Scotch bonnet chiles, and fresh thyme, while sweet carrots and creamy beans round out the dish.

Lemongrass Beef Skewers with Ginger and Shallots

A deeply flavorful homemade curry paste, inspired by Nguyen’s trips to Bali, is essential to the complex, delicious flavor of these beef skewers. You’ll have extra curry paste left over, and that’s a good thing: You can freeze it in ice-cube trays, transfer to freezer bags, and store them in the freezer for up to 2 months for marinades, curries, and more. 

Grilled Boneless Short Ribs with Scallion-Sumac Gremolata

Typically cooked low and slow, these boneless short ribs get perfectly tender on the grill. A quick brush with fish sauce adds a layer of umami, while the brown sugar rub provides a shortcut to charred flavor. Thinly sliced and topped with a charred scallion gremolata, they’re right at home on your late-summer plate.

Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables

This summer cookout showstopper by 2016 BNC member Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly, and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. It’s thinner and runnier than traditional BBQ sauces, so be sure to baste the meat several times while it grills to caramelize the sugars and develop grill marks. Leftover miso compound butter will keep for five days in your fridge and is a transformative addition to seafood, tossed with pasta, or brushed on grilled vegetables.Related: More Steak Recipes

Green Curry Beef Skewers with Fried Basil Oil

Although green curry paste goes well with all types of meat, it brings out the best in red meat. I use beef here, but just as often I use boneless lamb from the leg. The basil oil is a finishing touch that perfumes the dish with the scent of Thai basil and provides richness. I call for quite a lot of curry paste here, but feel free to adjust the amount to suit your taste. Those who want it really hot may want to add more, but keep in mind that you will be introducing more salt to the dish, too, as commercial curry pastes tend to be salty. Look for a brand imported from Thailand, such as Mae Ploy or Nittaya. Lightly misting the basil leaves with water before you drop them in the hot oil will create crispy leaves that are vibrantly green—almost like stained glass—as opposed to dark brownish green.Reprinted with permission from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal by Leela Punyaratabandhu. Copyright ©2020 shesimmers.com. Photographs copyright ©2020 by David Loftus. Published by Ten Speed Press, an imprint of Penguin Random House.

More Beef

Lemongrass Skirt Steak Skewers

Using flat skewers helps the meat char and cook evenly by curbing any rolling around the grill. Be sure to preheat the grill; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade.

Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette

Freezing the beef before cutting it chills the fat, making it easier to make very thin, even cuts. Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. 

Swiss Army Stew

On a recent visit to the Valais, a region in southwest Switzerland known for both the highest mountain peaks and most vineyards in the country, I attended a small wine festival in the German-speaking village of Saas-Balen. One of the food stalls bore a sign that read “Militär Landküche”; inside, a group of Swiss Army veterans wearing camouflage fatigues and crimson berets were cooking in a real-deal Swiss Army field kitchen. From giant iron vats perched in the back of the mobile kitchen trailer they ladled up a stew of beef, cabbage, and root vegetables in a thin but richly flavored broth. The dish was called spatz, and it was humbly served in a paper bowl, accompanied by a plain slice of brown bread on a paper napkin. Though I had been eagerly anticipating a feast of melted raclette, naturally, I had to try it. It was both unexpected and fascinating, an ideal pairing to the alpine red wines I’d tasted at the event.This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing. Every male in Switzerland is required to serve in the military, so the stew is well-known throughout the country, with infinite variations based on the region and season. When I asked my friend Olivier Roten (who is a third-generation Valaisan winemaker of Caves du Paradis in Sierre) about the stew, he recalled eating it regularly from the standard-issue mess kit soldiers carry with them that features two compartments: one side for the stew and the other side for bread and other starchy sides. He explained that stews like this are not only ubiquitous in the military, but to Swiss cuisine in general—so much so that the word for the evening meal in French-speaking Switzerland is le souper, as opposed to le dîner, which is more commonly used in France.I’ve read that spatz is a variation of French pot-au-feu, although certainly a less fussy one. I love it for its simplicity. Everything goes into one pot; a few hours later a meal ideal for the depths of winter emerges. It’s just the right kind of healthy eating for that post-holiday detox, without sacrificing flavor and satisfaction.Swiss wines are wildly underrepresented in the United States, but do seek them out. Perhaps you’ve heard of Chasselas, called Fendant in the Valais, and its kinship to all things cheese, from fondue to raclette, but here’s an opportunity to try a Swiss red. Pinot Noir thrives in the Valais, where it grows in the terraced foothills of the Upper Rhône River Valley alongside Gamay and more rustic indigenous varieties like Humagne Rouge and Cornalin. I found Roten’s 2017 Avalanche Pinot Noir a delicious match to this recipe, with its characteristic silky-smooth texture and hints of holiday spice that mirror the clove and nutmeg found in the broth.