Braising for Tougher Cuts of Beef
(ribs, flank steak, chuck roast, brisket)
Braised Beef Brisket (2 day process)
Carbonnade a la Flamande (beef braised in ale)
Beef Braciole (rolled/stuffed steak)
Grilled Beef Tenderloin or Ribeye
Sauteed Beef (various sauce profiles)
Steak au Poivre (pepper steak)
Beef and Broccoli (Asian influence)
Mini-Wellingtons (beef, chicken, fish, shrimp)
Personal Wellingtons (beef, chicken, fish, shrimp)
British Steak and Mushroom Pies
Beef Enchiladas (red enchilada sauce)
Beef Ginger Masala (Indian-spiced stew)
Beef Rendang (Indonesian curry braise)
Beef Stroganoff (Russian)
Classic Corned Beef and Cabbage
Dolmadakia Avgolemono (stuffed grape leaves)