This recipe is from Epicurious adapted from Daniel Boulud's Cafe Boulud Cookbook. I've made this 6 times already because my guests keep requesting this...
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This recipe comes from one of the major food periodicals (Bon Appetit, I think). It takes a while to prepare, so you have to be serious about it. It's...
beef, +garlic, +polenta, +black pepper, +rosemary, +thyme, +lemon zest, +kosher salt, +butter, +flour
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This recipe is in the October 2008 issue of Bon Appetit and is absolutely delicious. It is very easy to make but looks and tastes like you spent hours...
I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit....
beef, +flour, +butter, +black pepper, +rosemary, +garlic, +kosher salt, +beef broth, +parsnip, +red onions, +zinfandel
beef, +beef broth, +flour, +garlic, +potato, +carrot, +zucchini, +red currant jelly, +shallot, +thyme, +vegetable oil
Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce we think the flavor combination also works well...
beef, +black pepper, +coffee, +adobo sauce, +dried ancho chile, +garlic, +lime juice, +onions, +maple syrup, +salt, +vegetable oil
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. I LOVE these with garlic mashed potatoes...
beef, +flour, +bay leaf, +beef broth, +carrot, +thyme, +red wine, +garlic, +dijon mustard, +leek, +parsley, +salt, +vegetable oil
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. By Thomas Keller from "Keller Instincts".Time...
beef, +flour, +bay leaf, +carrot, +thyme, +red wine, +garlic, +dijon mustard, +leek, +parsley, +salt, +veal stock, +vegetable oil
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