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magazine roast beef sandwiches with whole grain mustard and cranberries
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For this roast beef sandwich recipe, don't go too crazy with the cranberry sauce or the sandwich will get too sweet. The mustard helps balance that out.
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Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.
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This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
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Texas toast is the perfect vehicle for this stacked sandwich. Toasting the bread with Heinz® mayonnaise gives it a crisp outside and leaves it just soft enough on the inside that it can hold all the ingredients inside.
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This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.
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“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor
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This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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Bacon and custardy bread take the usual leftovers-sandwich into brunch territory. An after-meal nap is happening, whether you like it or not. You can thank chef Todd Ginsberg of Fred's Meat & Bread in Atlanta, GA, for this one.
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Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.
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