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Beef and Veal Recipes

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1 Reviews
Beef Stew
Beef Stew Recipe is made from scratch using beef stew meat, onion, garlic, beer, beef broth, tomato paste, Worcestershire Sauce, sugar, paprika, potatoes, carrots, flour, and parsley create this wonderfully tasty beef stew.
151
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1 Reviews
Beef Tacos
Beef Tacos Recipe browns beef shoulder in olive oil, then adds garlic, onion, crushed tomatoes, ancho chile powder, cayenne pepper, cumin and bay leaves to cook before shredding and serving on taco shells garnished with salso and guacamole.
152
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1 Reviews
Carne Asada Tacos
Carne Asada Tacos Recipe wraps flank steak marinated in Mojo of garlic, jalapeno, cilantro, black pepper, lime and orange juice, white vinegar and olive oil then grills and serves in corn tortillas garnished with onions, lettuce and cheese.
195
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1 Reviews
Colonels Favorite Barbecued Beef Brisket
Colonel's Favorite Barbecued Beef Brisket Recipe marinates beef brisket in onion salt, celery salt, garlic salt, Worcestershire Sauce and liquid smoke and then bakes it to a tender and delicious beef brisket dish.
240
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1 Reviews
Corned Beef Casserole
Corned Beef Casserole Recipe uses chopped onion, green pepper, shortening, corned beef, frozen peas, ketchup and shell macaroni to create a delicious and tasty corned beef casserole.
242
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1 Reviews
Chinese Flank Steak and Pea Pods
Chinese Flank Steak with Pea Pods stir fries flank steak with green onions, Chinese pea pods, beef consomme, soy sauce, ground ginger and bean sprouts to create a delicious Chinese dish.
243
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1 Reviews
Ground Beef Stuffed Zucchini Provencale
Ground Beef Stuffed Zucchini Provencale Recipe fills zucchini shells with ground beef, onion, garlic, tomatoes, red wine, tomato paste and Italian herb seasoning, covers with Monterey Jack cheese and bakes to create a delicious zucchini dish.
244
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1 Reviews
Beef Liver a la Beauharnais
Beef Liver a la Beauharnais Recipe coats liver with a mixture of flour, paprika, salt, black pepper and cayenny and then cooks with sauteed onions and sprinkles with parsley and lime juice and garnishes with watercress.
245
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4 Reviews
Red Topper Meatloaf
Red Topper Meatloaf Recipe is best meatloaf I have ever cooked or tasted - ground beef, butter, onion, green pepper, pork sausage, oats, eggs, tomato juice, horseradish and dry mustard, with a topping of brown sugar, dry mustard and ketchup.
246
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1 Reviews
Sataras
This Serbian dish serves up beef, lamb and pork and is just fantastic.
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BUYING MEAT

USDA grades are based on nationally uniform Federal standards of quality. No matter where or when a consumer purchases graded meat or poultry, it must have met the same grade criteria. The grade is stamped on the carcass or side of beef and is usually not visible on retail cuts. However, retail packages of beef, as well as poultry, will show the U.S. grade mark if they have been officially graded.

Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.

Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.

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