Beef Recipes

Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.

Soft sandwich buns work best with this classic kid-friendly Sloppy Joe recipe—as do chips and pickles. The beef mixture can also be served over pasta.

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Straight out of central casting: a savory, slender patty on a deliciously squishy bun.

No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.

A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.

Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.

This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric; a hit of cilantro and lime juice at the end give it a pop of freshness. Serve it as Ma Halima does, with plain rice or pilaf, chopped lettuce, and lemon wedges to squeeze on top. The recipe is featured in the cookbook, In Bibi’s Kitchen by Hawa Hassan with Julia Turshen. 

This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.

The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.

Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.

For a classic pot roast—a tough cut of beef braised until succulent and tender—we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.

For less spicy burritos, remove the jalapeno ribs and seeds before chopping.

Not just any beef ribs, these are dino ribs from the short plate section of a cow’s rib cage. Typically they are cut into shorter lengths and sold as beef short ribs. Martha likes to slow roast the whole rib, each is about 12 inches long. First she simply season them with salt and pepper and browns them on the stovetop, then she covers the roasting pan with parchment paper and aluminum foil to help keep them tender. It takes about 4 hours to slow roast these beef ribs in the oven. They’re simply finished with a squeeze of lemon juice, some green olives, and grated fresh horseradish.

It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.

Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also shred the slow-cooked meat to make delicious Korean Beef Tacos.

For a fast, low-calorie dinner, try our take on steak fajitas. Top round steak, a very lean cut of beef, is marinated in soy sauce and lime juice before being seared to perfection in a pan with fragrant garlic. Other lean cuts of beef, like eye of round or top sirloin, will also work in this recipe.

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Thanks to the pressure-cooker setting on the Instant Pot, you can make this St. Patrick's Day classic in under two hours. The crowd-pleasing dish yields succulent corned beef and tender cabbage every time. Serve with rye or rustic bread for sopping up all the delicious juices.