braised beef 

Your search yielded 138 total results
  •  
  •  
  • 40% OFF Flash Sale
    12 Hours ONLY!
    Offer Ends at 8:59 pm EST
     
  •  
  • 40% OFF Flash Sale
    12 Hours ONLY!
    Offer Ends at 8:59 pm EST
     
  • 40% OFF Flash Sale
    12 Hours ONLY!
    Offer Ends at 8:59 pm EST
     
  • 40% OFF Flash Sale
    12 Hours ONLY!
    Offer Ends at 8:59 pm EST
     
  •  
  •  
  •  
  •  
  •  
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…

View Full Bio →
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.

Read more →
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.

Read more →
Cooking with Duck Bacon

Cooking with Duck Bacon

If everything is better with bacon, then everything is spectacular with duck bacon. From breakfast to canapes, it's a fun twist on tradition. Go ahead and try it.

Read more →
Stewing Basics & Tips

Stewing Basics & Tips

Stewing is a great method of one-pot cooking that produces comforting and delicious results. Here are our favorite tips and tricks for success every time.

Read more →
New Short Rib Beef Bourguignon

Short Rib Beef Bourguignon

by D'Artagnan

So satisfying on a chilly day, beef Bourguignon is super easy to make and well worth the time. We use our Angus boneless short ribs for extra rich flavor, along with plenty of aromatics, exotic mushrooms, and French pancetta. Serve with warm crusty bread and a bottle of your favorite red wine.

View Recipe →
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.

View Recipe →
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.

View Recipe →
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.

View Recipe →
New Sous Vide Wagyu Beef Flank Steak

Sous Vide Wagyu Beef Flank Steak

by D'Artagnan

Our full-flavored Wagyu flank is made fork tender when cooked in a water bath with a few aromatics. Finish with a quick sear, baste with black truffle butter, and cut against the grain for a truly great steak.

View Recipe →
New Boneless Wagyu Korean Short Ribs

Boneless Wagyu Korean Short Ribs

by D'Artagnan

Our wagyu beef short ribs aren’t just for braising. The highly-marbled meat makes excellent Korean-style BBQ when sliced thin against the grain, marinated overnight, then grilled hot & fast.

View Recipe →
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.

View Recipe →
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.

View Recipe →
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.

View Recipe →
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.

View Recipe →
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.

Watch Video →