braised beef 

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nose-to-tail-eating-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-eating-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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duck-bacon-recipes-and-uses

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.

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stewing-basics-and-techniques

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.

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beef-short-rib-bourguignon-recipe

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.

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corned-beef-brisket-recipe

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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texas-style-short-rib-chili-no-beans-recipe

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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New sous-vide-flank-steak-recipe

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.

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red-wine-braised-brisket-recipe

Red Wine Braised Brisket

by D'Artagnan

Our Angus beef brisket is slow-cooked in an entire bottle of red wine and other aromatics in this deeply satisfying recipe. Hearty and rustic, it’s the perfect dish for a chilly weekend.

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wagyu-burger-red-wine-braised-onions-gruyere-recipe

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-cheesesteak-burger-recipe

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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hawaiian-style-teriyaki-burger-recipe

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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wylie-dufresne-pho-gras-recipe

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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videos-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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