braised beef 

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  • National BBQ Month
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Eric Ripert

Eric Ripert

Eric Ripert began cooking in Paris at the age of 17 at La Tour D’Argent before moving to Jamin to work as Joel Robuchon’s poissonier. He then moved to Jean Louis, where he worked with Jean-Louis Palladin before joining Maguy and Gilbert Le Coze at Le Bernardin.

In 1995, a 29-year-old Ripert received a four-star rating from the New York Times. Ten years later the paper again awarded him four stars, making Le Bernardin the only restaurant to maintain s…

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Nose-To-Tail: Beef

Nose-To-Tail: Beef

There's much more to cattle than just steaks, chops and burgers. If you're willing to take a short diversion from the more popular (and expensive) cuts, you'll find a treasure trove of beefy goodness.

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Nose-To-Tail: Lamb

Nose-To-Tail: Lamb

With a heady, distinctive flavor and beef-like texture, the options for cooking lamb are no less than staggering. Here are some of our favorite lamb ideas.

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Unique Burger Ideas

Unique Burger Ideas

We are a nation obsessed with burgers. And while beef patties will always reign supreme, burgers can be made from many tasty animals, as we prove here.

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Corned Beef Brisket

Corned Beef Brisket

by D'Artagnan

A tasty St. Patrick's Day staple, corned beef is made by curing brisket in brine for several days before cooking. Our version is made without the use of chemical curing salts but is just as delicious.

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Wagyu Beef Prime Rib Roast

Wagyu Beef Prime Rib Roast

by D'Artagnan

Little embellishment is needed for this gorgeous Wagyu beef prime rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature will create a beautiful crust which will add tremendous flavor and seal in the juices. Cooked to medium-rare, this Wagyu prime rib is melt-in-your-mouth tender.

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Texas-Style Beef Short Rib Chili

Texas-Style Beef Short Rib Chili

by D'Artagnan

Who needs beans when you have beef, beer, and bacon? Our boneless beef short ribs cook slowly in a rich combo of pureed chiles, dark beer, beef stock, bacon, and spices. A little dark chocolate at the end adds depth of flavor – don’t skip it.

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Wine Country Burger

Wine Country Burger

by D'Artagnan

This flavorful burger brings the taste of a wine country brasserie to your own kitchen with red-wine braised onions, Gruyere two-ways, and fresh herb mayo. Our wagyu beef patties keep things extra juicy, but feel free to sub our buffalo burgers or even ground turkey.

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Philly Burger

Philly Burger

by D'Artagnan

This burger has all the flavors of our favorite cheesesteak. Instead of thinly shaved steak, we used rich Wagyu beef patties seared with a bit of butter and topped with peppers and onions. Allowing the patties to rest directly on the rolls after cooking insures you won’t lose any of those tasty juices.

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Maui Burger

Maui Burger

by D'Artagnan

This tasty burger will give your backyard barbecue some island style! Our wagyu beef burgers are marinated in teriyaki sauce before being cooked over flame, then topped with duck bacon, grilled pineapple, and extra-creamy Japanese mayo. Add some sweet onion and leaf lettuce then sandwich in sweet Portuguese rolls for some seriously good burgers.

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So-Cal Burger

So-Cal Burger

by D'Artagnan

This burger is pure sunshine! Our Angus beef is seasoned with herb salt then crowned with Jack cheese, creamy avocado, tender baby lettuces, and a generous swath of sundried-tomato mayo. Pair it with root veggie chips for a crispy contrast.

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Biergarten Burger

Biergarten Burger

by D'Artagnan

This burger brings the best of the biergarten to your table. Pretzel buns, thick cut slab bacon, crispy shallots, grainy mustard, and our juicy Angus beef is smothered in beer cheese sauce. We’d definitely recommend extra napkins with this one.

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Marcus Samuelsson's Steak Sauce

Marcus Samuelsson's Steak Sauce

by Marcus Samuelsson

Chef Marcus Samuelsson's steak sauce is packed with flavor and incredibly complex. Try it with grilled beef, buffalo, venison or even duck. You'll never go back to store-bought sauce again.

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Campagna Burger

Campagna Burger

by D'Artagnan

In a nod to the Italian countryside, our wagyu beef is paired with fig jam, crispy prosciutto, arugula, and a mixture of Gorgonzola and mascarpone in this super tasty burger.

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French vs. American Butchering

French vs. American Butchering

Ariane hosted “Meet your Meat: French vs. American Butchering Styles,” with Yves-Marie Le Bourdonnec, the Meat “Magician” of Asnieres, France, and Brooklyn’s own “Rock Star” butcher, Tom Mylan, who show off their knife skills on massive slabs of beef.

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