braised beef 

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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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How To Cook Pork

How To Cook Pork

Cooking pork is easy when you start with the best product. Our Berkshire pork has more fat than the average pork, which means more flavor and tenderness. The average pork is lean and dries out easily. Not so with our heritage-breed Berkshire pork. Our exclusive porcelet is milk-fed pork that is beyond tender – it is to pork what veal is to beef. Pork can be pan-seared, grilled, sautéed, roasted, and even braised or broiled, depending on the cut. Choose the right cooking method for the cut of pork, and remember one rule: do not overcook pork. The latest word from the USDA tells us to cook pork to 145 degrees F, which is lower than the old recommendation of 160 degrees F. There is no need to blast your pork with too much heat and dry it out.

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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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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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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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Pho Gras

Pho Gras

by Wylie Dufresne

We consider Wylie Dufresne equal parts chef, scientist and magician; as evident in this recipe for pho gras. Not for the homecook, we posted it just for fun - to show the complexity of his dishes and a few of the techniques behind the magic.

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Thai-Style Steak Salad

Thai-Style Steak Salad

by D'Artagnan

This colorful, crunchy salad hits all the right notes – sweet, spicy, tangy, and rich. We used wagyu beef steak but pork tenderloin, buffalo steak, or duck breast would be equally delicious.

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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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