braised beef 

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spanish-style-beef-short-rib-stew-recipe

Catalan-Style Braised Short Ribs

by D'Artagnan

These spoon-tender Spanish-style braised short ribs are flecked with black oil-cured olives and mushrooms then finished with picada, a tasty mixture of almonds, toasted bread, vinegar, and fresh herbs.

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ropa-vieja-with-maduros-recipe

Ropa Vieja with Maduros

by D'Artagnan

Our outside skirt steak is slowly braised with peppers, onion, tomato, and plenty of aromatics in this classic Cuban recipe. Fried sweet plantains are the perfect accompaniment.

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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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