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tips how to buy a side of beef
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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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Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.
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Easy
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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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We're topping all of our braises with bacon from now on.
4.7
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There's more to ordering meat than asking for a 2-inch rib eye. Learn how to talk to a butcher, and you'll get treated to the best cuts, special items—maybe even invited to a barbecue
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This corned beef hash is a two-step process, but nothing about it is difficult.
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If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
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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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Articles
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Cooking
The 3-tier system for buying meat that you can feel good about.
Amiel Stanek
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
Cooking
The answer? Beans or lentils, whichever you have around.
Rebecca Firkser
Culture
The world wide web of steaks, whole chickens, and ground chuck awaits you.
MacKenzie Chung Fegan
Culture
Take these notes with you the next time you're picking up a Sunday roast.
Emma Wartzman
techniques
Homemade beef stock is richer and more flavorful than the store-bought variety.
Claire Saffitz
Videos
(157)
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We show you how to make beef larb.
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Go inside Hart's in Brooklyn and learn how to make their signature Lamb Burger!
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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At a whole animal butcher shop, many lesser-known but wonderful cuts of steak are waiting for you beyond the New York Strips and Ribeyes of the world. Lena Díaz, Head Butcher at Greene Grape Provisions, breaks down how to cut 7 such secret steaks from a side of steer, cluing you in on cuts that offer more bang for the buck and favorites commonly found in other parts of the world that are likely new to you.