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cooking.nytimes.com
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions The only caveat: Buy a brisket that’s not too lean You want it well-marbled with fat or the result will be dry, not juicy.
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Get Beef and Beer Stew with Root Vegetables Recipe from Food Network
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Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.
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Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.
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Get Taco Beef Nuggets with Tejano Dipping Sauce Recipe from Food Network
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These easy bite-sized sandwiches are made with Hawaiian rolls, roast beef, Swiss cheese, and a buttery glaze with onions and brown sugar.
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Get Slow-Cooker Chinese Beef and Bok Choy Recipe from Food Network
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Stew is not a quick dish — even in the microwave. But hearty, homemade beef stew can be out of the microwave in an hour, still half the time it takes to...
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There are bigger cuts of beef, but none feeds so many people so quickly. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter.
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Get Dry Rubbed BBQ Beef Brisket or Chicken Recipe from Food Network
Ingredients: salt, thyme, cumin, paprika, black pepper, beef
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Get Beef Taco Salad with Chunky Tomato Dressing Recipe from Food Network
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Asian-inspired flavors with a French technique give this dish its own unique spin. It's easy to make as well!