Index of Recipes

Starters

Argentine Meat-Filled Pies (Empanadas)
Carpaccio
Dutch Meatball Hors d'Oeuvre (Bitterballen)
Hot Reuben Dip
Japanese Beef and Scallion Rolls (Negima)
German Meatballs in Caper Sauce (Koningsberger Klopse)
Italian Marinated Beef (Carne Cruda)
Norwegian Beef Rolls (Okserulader)
Peruvian Marinated Beef Heart (Anticuchos)
Russian Beef Tongue with Horseradish Sauce (Kholodnyi Iazyk s Khrenom)
Spanish Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)
Steak Tartare
Swedish Meatballs
Turkish Meatballs
Turkish Meat Pastries (Boreks)
Uruguayan Beef Tongue Vinaigrette (Lengua a la Vinagreta)

Soups

Afghan Bean and Meatball Soup
Basic Beef Stock
Beef Consommé with Sour Cream and Caviar
German Goulash Soup (Gulyassuppe)
Italian Meatball Soup (Polpettine in Brodo)
Korean Oxtail Soup (Gori Gom Tang)
Oxtail Soup
Vietnamese Beef Soup (Phở)

Main Dishes

Argentine Beef Stew (Carbonada Criolla)
Asian-Style Mushroom Burgers
Bacon and Blue Burgers
Beef and Dried Fruit Stew
Beef and Sun-Dried Tomato Stew
Beef Bourguignon
Beef Braised in Coffee
Beef Casserole with Walnuts
Beef Goulash
Beef in Guinness
Beef Stroganoff
Beef Wellington
Brie Burgers
Carpetbag Steak
Chasen's Chili
Chicken-Fried Steak
Chinese Red-Cooked Beef (See Yo Ngau Yook)
Corned Beef
Corned Beef and Cabbage with Orange Horseradish Sauce
Corned Beef Hash
Creamed Chipped Beef on Toast
Cuban "Fried Cow" (Vaca Frita)
Cuban Fried Marinated Steak (Bistec de Palomillo)
Cuban Shredded Beef (Ropa Vieja)
Curried Pot Roast
Danish Beef and Onion Smørrebrød
Danish Meat Patties (Frikadeller)

More beef recipes >

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Starters

Argentine Meat-Filled Pies (Empanadas)

For the filling:
1/2 cup finely chopped onions
1 Tbs olive oil
1/2 cup beef broth or water
1/2 lb (450 g) lean ground beef
1/4 cup seedless raisins, soaked in boiling water for 10 minutes and drained thoroughly
1 tsp dried hot pepper flakes
1/2 tsp paprika
1/4 tsp ground cumin seed
1/2 tsp salt
Freshly ground black pepper to taste
2 hard cooked eggs, each cut lengthwise into 8 wedges
6 pitted green olives, quartered

For the dough:
2 cups all-purpose flour
1 tsp salt
10 Tbs butter cut into 1/4 in. (5 mm) cubes
1/3 cup cold water

Begin with the filling. Combine the onions, olive oil, and beef broth or water in a skillet and boil over high heat until the liquid is evaporated. Add the meat and cook, stirring constantly, until brown. Stir in the raisins, hot pepper flakes, paprika, cumin, and salt and pepper. Set the filling aside.
To make the dough, combine the flour, butter and salt in a large bowl. Using your fingers, rub the flour and butter together until they are blended and look like coarse meal. Add the water and mix until the dough can be formed into a compact ball. Roll the dough out onto a lightly floured surface, making a rough circle about 1/8 in. (3 mm) thick. As you roll the dough lift it up occasionally and dust underneath with flour to prevent sticking to the work surface. Cut into rounds about 5 in. (13 cm) in diameter with a cookie cutter or empty tin can of the right size, or using a plate or saucer of the right size as a guide, cut the circles with a knife. Gather the resulting scraps of dough, roll and repeat until you have 12 to 14 circles.
Place about 1 1/2 Tbs of the filling in the center of each circle, leaving the edges of the dough exposed around it. Top the filling with a piece of egg and 2 pieces of olive, and moisten the exposed dough with a finger dipped in water. Fold the empanada in half to form a crescent and press the edges firmly together. Decorate the edges of the empanadas by pressing the dough with the tines of a fork, or by pinching with the fingers. Arrange the empanadas on an un greased baking sheet and bake them in the middle of a pre-heated 400F (200C) oven for about 5 minutes, or until they are lightly browned. With a spatula transfer to a heated platter and serve immediately.

NOTE: These may be made in a smaller size suitable for hors d'oeuvre. Cut into 3-inch (8 cm) rounds, and use about 1 tsp of filling per empanada.

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Sometime back in the '80s someone started calling any thinly-sliced raw meat "carpaccio" and we wound up with a whole bunch of tuna, duck, and salmon "carpaccios" on the menus of restaurants whose only goal is to follow every passing food fad. This matter got so out of hand that restaurants began specifying "beef carpaccio" to distinguish it from its inappropriate namesakes. (For the record, "beef carpaccio" is redundant because carpaccio is, by definition, thinly sliced raw beef.) Named for the Italian Renaissance painter Vittore Carpaccio because he used a palate of reds and whites, this dish is a genuine Italian classic-if you make it with beef.

Carpaccio

1/2 lb (225 g) beef fillet (filet mignon), in 1 piece
Extra-virgin olive oil to taste
Salt and freshly grated pepper to taste
3 Tbs (45 ml) capers, drained (optional)
3 Tbs (45 ml) finely chopped onion or scallion (optional)
Shaved Parmesan cheese (optional)
Lemon wedged for garnish

Wrap the beef tightly in plastic wrap and place in the freezer until very firm and almost frozen, about 1 hour. Slice as thinly as possible with a very sharp knife. The slices should be almost transparent, so flatten them by pounding them gently if you aren't able to slice them thinly enough. Arrange the slices on serving plates and drizzle lightly with olive oil. Season with salt and pepper and add capers, chopped onion, or Parmesan curls if desired. Serve with lemon wedges. Serves 4 to 6.

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These little meatballs are frequently served at parties and other festive occasions. The Dutch usually serve them with mustard for dipping, and you might want to serve them with a variety of dips, including mustards, chutneys, and barbecue sauces.

Dutch Meatball Hors d'Oeuvre (Bitterballen)

4 Tbs (60 ml) butter
1/2 lb (250 g) ground beef or veal
1/4 cup (60 ml) finely diced carrot
1/2 cup (60 ml) finely chopped onion
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
1 Tbs (15 ml) fresh lemon juice
2 Tbs (20 ml) finely chopped parsley
5 Tbs (75 ml) all-purpose flour
1 cup (250 ml) beef broth or milk
1/2 cup (125 ml) dry bread crumbs
1 egg, beaten with 1 tsp (5 ml) water
Oil for deep frying

Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons (45 ml) of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inches (2.5 cm) in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches (5 cm) of oil at 375F (190C) until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.

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Here is a hot dip based on the popular deli sandwich.

Hot Reuben Dip

8 oz (225 g) cream cheese at room temperature
6 oz (170 g) thinly sliced corned beef, chopped
6 oz (170 g) shredded Swiss cheese (about 1 1/2 cups, 375 ml)
3/4 cup (180 ml) drained sauerkraut
1/2 cup (125 ml) prepared Thousand Island dressing
Crackers, thinly sliced bread, melba toast, pita bread, or raw vegetables for dipping

Combine all ingredients except the crackers and place in a lightly greased slow cooker (or baking dish). Cook covered on low (or in a 200F, 95C oven) for 1 to 1 1/2 hours, until the cheese is melted. Stir well and serve with crackers or bread. Serves 6 to 8.

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The hardest part of making this popular Japanese street food is cutting the beef. Your friendly butcher will do it for you, or you can do it yourself easily if you put the beef in the freezer for about 30 minutes to firm it up before you slice it.

Japanese Beef and Scallion Rolls (Negima)

1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) rice vinegar
1 Tbs (15 ml) mirin (Japanese rice wine, sake)
The green parts of about 12 scallions (spring onions) cut into 3-inch (8 cm) lengths
1-1/2 lbs (450-675 g) sirloin, ribeye, or other tender cut of beef, thinly sliced

Combine the soy sauce, rice vinegar, and miring in a small bowl and soak the scallions in the mixture while you prepare the beef. Pound the beef between to sheets of plastic wrap if necessary to form rectangular pieces about 1/8 inch (3 mm) thick, 3 inches (8 cm) wide, and 6 inches (15 cm) long. Brush one side of the beef with the soy sauce mixture, place a small bundle of the scallions across one end of the pieces of beef, and roll the long way to form rolls. Secure with a toothpick or two and brush the exterior of the rolls with the remaining sauce. Cook over hot coals (traditional) or under a preheated broiler until brown on all sides, about 4 minutes total. Serves 4 to 6.

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These meatballs are often served as a main course, and if you do so I suggest you make them larger. These smaller morsels make an interesting and unique addition to a cocktail party buffet.

German Meatballs in Caper Sauce (Koningsberger Klopse)

For the meatballs:
1 Tbs (15 ml) butter
1 medium onion, finely chopped
1 lb (450 g) total ground beef, pork, and veal
2 eggs
1/4 cup (60 ml) bread crumbs
2 Tbs (30 ml) heavy cream
2 Tbs (30 ml) chopped parsley
1 tsp (5 ml) anchovy paste
1/2 tsp (2 ml) grated lemon zest
Salt and freshly ground pepper to taste

For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
3 Tbs (45 ml) lemon juice
3 Tbs (45 ml) capers, drained
2 egg yolks
2 Tbs (30 ml) sour cream

To make the meatballs, heat the butter in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Combine the onion mixture with the remaining ingredients in a mixing bowl and knead to combine thoroughly. Form into small balls about 3/4 inch (2 cm) in diameter and cook in boiling salted water until the meatballs float to the surface, about 8 minutes. Drain, reserving 3 cups of the poaching liquid, and set aside.
To make the sauce, heat the butter in a saucepan over moderate heat and stir in the flour. Cook for about 3 minutes, stirring frequently. Add the reserved poaching liquid and bring to a boil, stirring frequently. Add the lemon juice and capers and simmer uncovered for 15 minutes. Whisk together the egg yolks and sour cream in a small bowl. Stir about 1/2 cup (125 ml) of the hot sauce into the yolk mixture and then whisk the yolk mixture into the sauce. Add the meatballs and simmer over low heat until the meatballs are heated through. Serves 4 to 6 as an appetizer, or 8 to 12 as an hors d'oeuvre.

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An upscale version of this traditional dish was invented at Harry's Bar in Venice in 1961 and was dubbed Carpaccio after the Italian painter known for using red in his paintings. Think of this as the Northern Italian version of steak tartare and enjoy.

Italian Marinated Beef (Carne Cruda)

1-1/2 lbs (450-675 g) beef tenderloin (filet mignon), firmed in the freezer for 30 minutes and cut into 1/4-inch (5 mm) cubes
1 cup (250 ml) chopped arugula (rocket)
1/4 cup (60 ml) chopped parsley leaves
1/3 cup (80 ml) extra-virgin olive oil
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and toss to combine. Serve immediately. Serves 4 to 6.

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As with all smorgasbord recipes, this dish can also be served as an hors d'oeuvre with cocktails.

Norwegian Beef Rolls (Okserulader)

2 lbs (900 g) beef round steak, sliced 1/4 inch thick
1/2 tsp (2 ml) ground allspice
Salt and freshly ground pepper to taste
1 small onion, finely chopped
1/4 lb (110 g) mushrooms, finely chopped
2 Tbs (30 ml) finely chopped parsley
All-purpose flour for dredging
2 Tbs (30 ml) butter
1/2 cup (125 ml) beef stock
1/2 cup (250 ml) heavy cream

Cut the steak into 8 equal pieces and place between two layers of plastic wrap. Pound with a meat mallet until thin and doubled in size. Sprinkle each with allspice, salt, and pepper, followed by the onion, mushrooms, and parsley. Roll up tightly and secure with toothpicks or kitchen twine. Melt the butter in a skillet over moderate heat and brown the beef rolls on all sides. Place in a baking dish just large enough to hold them. Add the beef stock and cream to the skillet used to brown the beef and boil over moderate heat until slightly thickened. Pour over the beef rolls and bake tightly covered in a preheated 300F (150C) oven until the beef is tender, about 1 hour. Serves 8.

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This is probably the most famous Peruvian dish of all. Beef hearts are readily available in U.S. supermarkets, even if a special order has to be placed with your butcher.

Peruvian Marinated Beef Heart (Anticuchos)

1 beef heart (about 4 lbs, 2 kg)
16 cloves garlic, peeled and crushed
1 Tbs (15 ml) red or green hot chili peppers, finely chopped
1 Tbs (15 ml) ground cumin
Salt and freshly ground pepper to taste
1 cup (250 ml) red wine vinegar

For the sauce:
1/4 cup (60 ml) dried hot red pepper (hontaka)
1 Tbs (15 ml) ground annatto (achiote) seeds*
1 Tbs (15 ml) vegetable oil
Salt to taste

* Available in finer supermarkets and Latin American specialty shops.
Trim the heart of fat and sinew and cut into 1 inch (2 cm) cubes. Place the heart pieces in a large bowl and add the garlic, hot peppers, cumin, salt, pepper, and vinegar. Add more vinegar if necessary to cover. Marinate refrigerated 24 hours. Drain the heart pieces and reserve both the heart pieces and the marinade.
For the sauce: Remove and discard the seeds and soak the dried peppers in enough hot water to cover for 30 minutes. Drain the peppers and place in an electric blender along with the annatto seeds, oil, and about 3/4 cup (180 ml) of the reserved marinade. Blend until smooth; the sauce should be quite thick.
Thread the heart pieces on skewers and brush with the sauce. Broil over a charcoal fire or under a preheated broiler, turning to cook all sides, for about 5 minutes. Serve with additional sauce on the side. Serves 8 to 10 as an appetizer.

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In spite of all the jokes surrounding it, beef tongue is actually a tender, delicious, and inexpensive cut of meat. It may be difficult to find in your area, but any accommodating butcher will be able to order one for you.

Russian Beef Tongue with Horseradish Sauce (Kholodnyi Iazyk s Khrenom)

1 beef tongue (about 3 lbs, 1.4 Kg)
1 medium onion, quartered
3 Tbs (45 ml) salt
12 whole black peppercorns
3 bay (laurel) leaves
Horseradish Sauce (see below)

Wash the tongue under running hot water and trim off the fatty parts from the underside. Place in a large pot with enough water to cover completely and add the onion, salt, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and simmer for 2 hours. Remove the tongue from the liquid and rinse under cold water. Allow to cool, and remove the skin with a sharp knife. Discard the skin and the cooking liquid. Wrap the tongue in aluminum foil and refrigerate until thoroughly chilled, at least 2 hours. Cut into thin slices and serve with horseradish sauce. Serves 8 to 12 as an appetizer.
Horseradish Sauce

8 oz (245 g) prepared white or red horseradish
2 Tbs (30 ml) sour cream
1 Tbs (15 ml) sugar

Combine all ingredients and mix well. Makes about 1 cup (250 ml).

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Spanish cooks often use ground almonds to thicken sauces, a remnant of centuries of Moorish rule. Don't be alarmed by the quantity of garlic in this recipe-it mellows considerably during cooking.

Spanish Meatballs in Almond Sauce (Albondigas en Salsa de Almendra)

3/4 cup (180 ml) dry bread crumbs
1 1/4 cups (310 ml) dry white wine
1/2 lb (225 g) ground beef
3/4 lb (335 g) ground pork
3/4 lb (335 g) ground veal
12 cloves garlic, mashed or pressed through a garlic press
2 eggs
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 carrot, finely chopped
20 blanched almonds
1 1/2 cup (375 ml) beef stock
2 scallions (spring onions), chopped
1 bay (laurel) leaf

Soak the bread crumbs in 1/4 cup (60 ml) of the wine. Combine the ground meats, soaked crumbs, 1/4 of the mashed garlic, the eggs, 1/2 the parsley, salt, and pepper in a mixing bowl. Mix thoroughly and form into small meatballs. Heat the oil in a large skillet over moderate heat and saute the meatballs until browned on all sides. Transfer the meatballs to a platter. Saute the onion and carrot in the same skillet until tender but not browned, about 5 minutes. Stir in the remaining wine and garlic and cook until most of the liquid has evaporated. Meanwhile, grind the almonds to a fine powder in an electric blender or food processor and add the beef stock. Pour the almond mixture into the skillet and add the meatballs, remaining parsley, scallions, and bay leaf. Cover and simmer over low heat for 45 minutes. Serves 6 to 8 as an appetizer.

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When my brother and I were both in college I visited him in Paris where he treated me to a dinner in one of the finer bistros in his neighborhood. He must have had access to one of our parents' credit cards, because he ordered this dish for us as an appetizer.

Steak Tartare

[Note: This recipe calls for a raw egg yolk. If salmonella contamination is a concern in your area, please omit it.]

1 lb (450 g) lean beef sirloin, finely ground
1 egg yolk
3 Tbs (45 ml) finely chopped onion
2 Tbs (30 ml) capers, rinsed and drained
1 Tbs (15 ml) ketchup
1 Tbs (15 ml) cognac (optional)
2 tsp (10 ml) Worcestershire sauce
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Lettuce leaves or other green for garnish
Toast points

Combine the beef, egg yolk, onion, capers, ketchup, optional cognac, Worcestershire sauce, mustard, salt, and pepper in a bowl and mix thoroughly with your hands or a fork. Form into individual patties and place on individual serving plates garnished with lettuce leaves. Serve with toast points. Serves 6 to 8.

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This recipe was handed down from my grandmother who, frankly, didn't have a drop of Swedish blood in her veins. I can't say that it is authentic, but I can say that it is delicious. Serve it over noodles, and feel free to tell your guests that it is your Grandmother Johansen's recipe.

Swedish Meatballs

2 eggs
1 cup milk
2 lbs. (900 g) ground veal or pork (as lean as possible)
1 cup cornbread crumbs
1 Tbs salt
1/4 tsp ground black pepper
1 Tbs butter
2 cups beef or chicken broth
1 Tbs flour
1 cup sour cream
1 tsp nutmeg (the real secret to this recipe)
1 tsp chopped fresh or dried dill
Grated rind of 1/2 lemon

Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use leftover cornbread or store bought cornbread muffins), salt and pepper. Form into small (3/4 in., 2 cm) balls, to make about 4 dozen. Saute in butter in a large skillet until browned and cooked through. Remove from pan, reserving cooking juices in pan. Combine flour and sour cream and blend thoroughly to remove lumps. Add broth to pan with cooking juices. Add sour cream, nutmeg, dill, and grated lemon rind and stir over low heat until slightly thickened. Add meatballs and heat 15 minutes, or until meatballs are warm. Serve over noodles. Serves 6.

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Almost every culture on the planet has its own version of meatballs, and the twice-cooked procedure used in Turkey gives their version a unique taste and texture.

Turkish Meatballs

1 lb (450 g) lean ground lamb or beef
1 medium onion, finely chopped
1/4 cup (60 ml) uncooked rice
Salt and freshly ground black pepper to taste
3 cups (750 ml) water
1 cup (250 ml) olive or vegetable oil
2 eggs, beaten

Combine the meat, onion, rice, and salt and pepper and mix thoroughly. Form into meatballs about 1 inch (2.5 cm) in diameter. Bring the water to a boil in a saucepan and add the meatballs. Reduce the heat and simmer uncovered for 30 minutes, adding more water if necessary. Remove the meatballs to a plate and discard the water. Heat the oil to a temperature of 350F (180C), or until the surface shimmers. Dip the meatballs into the beaten egg and deep fry for about 5 minutes, turning as necessary, until browned on all sides. Drain on paper towels and keep warm until served. These may be served on wooden skewers. Makes about 16 meatballs.

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Meat-filled pastries are found all over the world, and in Turkey these are frequently served as an appetizer.

Turkish Meat Pastries (Boreks)

2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
1 lb (450 g) ground beef
2 Tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
1/2 lb (225 g) puff pastry
1/3 cup (80 ml) milk plus additional for brushing the pastry
1 egg

Heat half the oil in a skillet over moderate heat and saute the onion until tender but not brown. Add the meat, cumin, salt, and pepper and cook, stirring frequently, until the meat is browned. Cut the puff pastry in half and roll each half about 1/8-inch (3 ml) thick and 8x8 inches (20x20 cm) in size. Place one piece of pastry on a lightly greased baking sheet and spread the meat mixture to within about 1/2 inch (1 cm) of the edges. Mix the milk, egg, and remaining oil together and pour over the meat mixture. Top with the second sheet of pastry dough and trim and crimp the edges decoratively. Make diagonal slits in the top and brush lightly with milk. Bake in a preheated 375F (190C) for 30 to 40 minutes, until puffed and golden brown. Cut into squares and serve immediately. Serves 8 to 10 as an appetizer.

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You'll find this dish on virtually every menu in Uruguay and Argentina. Many restaurants pride themselves on the number of tongue dishes on the buffet, and it isn't uncommon to see it prepared five or six different ways. Here is one of my family's favorites:

Uruguayan Beef Tongue Vinaigrette (Lengua a la Vinagreta)

1 beef tongue
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, quartered
2 bay (laurel) leaves
10 whole black peppercorns
3/4 cup (180 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
1 Tbs (15 ml) Dijon-style mustard
1 hard-cooked egg, finely chopped or pressed
through a coarse sieve
Salt and freshly ground pepper to taste

Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches (5 cm). Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours. Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter. Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue. Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature. Serves 8 to 12 as an appetizer.

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Soups

Afghan Bean and Meatball Soup

1 15-ounce (225 g) can kidney beans, rinsed and drained
1/2 cup (125 ml) dried yellow split peas
1/2 cup (125 ml) dried mung beans*
4 cups (1 L) water
1/2 cup (125 ml) short-grain rice
1/2 lb (225 g) ground beef or lamb
1/4 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) ground cinnamon
Salt and freshly ground pepper to taste
3 Tbs (45 ml) vegetable oil
1 large onion, finely chopped
1 large ripe tomato, peeled and chopped
1 Tbs (15 ml) chopped fresh dill
1 cup (250 ml) yogurt

* Available in health food stores and Asian specialty shops

Combine the beans and half the water in a pot over moderate heat and bring to a boil. Reduce the heat and simmer partially covered for 30 minutes. Stir in the rice and cook an additional 30 minutes. Meanwhile, mix together the ground meat, cayenne, cinnamon, salt, and pepper. Roll the mixture into small 1/2-inch (1 cm) balls. Heat the oil in a large skillet over moderate heat and saute the onion until it is lightly browned, about 10 minutes. Add the meatballs and brown on all sides. Stir in the remaining water and tomatoes and simmer covered for 30 minutes. Add the meatball mixture to the bean mixture. Stir in the dill and yogurt and heat until almost boiling. Serve immediately. Serves 4 to 6.

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You can eliminate the roasting step in this basic recipe if you are pressed for time, but the roasting provides a darker, richer stock with an added dimension of flavor. Use this stock as the base for French onion soup or any hearty soup, or just to add flavor to rice, noodles, or sauces.

Basic Beef Stock

4 lbs (2 Kg) meaty beef bones
2 onions, roughly chopped
2 carrots, roughly chopped
2 ribs celery, roughly chopped
4 quarts (4 L) water
1 bunch parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
12 whole peppercorns
2 whole cloves
Salt to taste

Place the beef bones, onions, carrots, and celery in a roasting pan and bake in a preheated 500F (260C) oven, turning everything once or twice, until browned, about 30 minutes. Combine the bones and vegetables and the remaining ingredients in a large pot over high heat and bring to a boil. Reduce the heat and simmer covered for 3 hours. Strain the stock, pressing on the meat and vegetables to extract as much liquid as possible. Refrigerate and skim off and discard the fat that congeals on the surface. Keep refrigerated for up to 4 days, or freeze for up to 1 year. Makes about 4 quarts (4 L).

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As my long-time subscribers will attest, I am notorious for my criticism of canned soups in recipes. Here is an example of when I believe canned soup to be a perfectly acceptable product-when it is used as soup rather than as a substitute for a sauce. This dish is so delicious and so easy that I truly hope you will try it; it will surely become a busy cook's favorite.

Beef Consommé with Sour Cream and Caviar

2 10 1/2-oz (298 g) cans of beef consommé with gelatin added
4 to 6 Tbs (60 to 90 ml) sour cream
1 2 oz (58 g) jar of inexpensive lumpfish or other caviar
Lemon wedges for garnish

Chill the unopened cans of Consommé in the refrigerator for at least three hours prior to serving. At serving time, spoon the jelled Consommé into individual serving bowls and top with a tablespoon (15 ml) of sour cream. Place a small amount of caviar on the sour cream and serve with lemon wedges. Serves 4 to 6.

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This hearty soup is often served as a midnight snack in Bavaria. For best results, let it mellow in the refrigerator overnight before reheating and serving.

German Goulash Soup (Gulyassuppe)

2 Tbs (30 ml) butter, lard, or bacon fat
1 large onion, diced
2 Tbs (30 ml) Hungarian paprika
1 lb (450 ml) beef, cut into 1/2-inch (1 cm) cubes
6-8 cups (1.5-2 L) water
2-3 cloves garlic, finely chopped
2 Tbs (30 ml) vinegar
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) caraway seeds
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
2-3 medium potatoes, peeled and diced

Heat the butter in a large, heavy pot and saute the onion until tender but not brown, about 5 minutes. Stir in the paprika and cook for 1 minute. Add the beef and stir until the meat is lightly browned. Add the remaining ingredients except the potatoes and bring to a boil, stirring occasionally. Simmer covered for 1 hour. Add the potatoes and simmer 15 to 20 minutes, until the potatoes are tender. Serves 4 to 6.

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You can use your own homemade stock for this recipe, or you can use canned broth. Traditional Italian meat stock uses a combination of beef, pork, and chicken, and is lighter than its rich French counterpart. The combination of stocks and water in this recipe gives a pretty good approximation of the real thing.

Italian Meatball Soup (Polpettine in Brodo)

1 1/2 cups (375 ml) canned beef stock
1 1/2 cups (375 ml) canned chicken stock
1 cup (250 ml) water
1 slice white bread, crust removed
1 Tbs (15 ml) milk
1/2 lb (225 g) ground veal, pork, or beef
1 egg
2 Tbs (30 ml) freshly grated Parmesan cheese, plus additional for garnish
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine the beef and chicken stocks and water in a pot and bring to a simmer over moderate heat. Place the bread and milk in a mixing bowl and mash with a fork to make a smooth paste. Add the remaining ingredients and mix thoroughly. Form into small meatballs about 1/2 inch (2.5 cm) in diameter. Place in the simmering stock and cook for 10 minutes. Serve garnished with freshly grated Parmesan cheese. Serves 4 to 6.

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Every time I publish a recipe containing oxtail I get a slew of emails asking me what, exactly, is an oxtail. It is the tail of a cow and it contains tough but very flavorful meat that must be tenderized my long, slow cooking. They are available in all American supermarkets, and if you don't see them, just ask your butcher to order some for you.

Korean Oxtail Soup (Gori Gom Tang)

2 lbs (900 g) oxtail cut into 2-inch (5 cm) pieces
6 cups (1.5 L) water
1 Tbs (15 ml) sliced fresh ginger
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) soy sauce, or to taste
2 tsp (10 ml) sesame oil, or to taste
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
Chopped scallions (spring onions), green and white parts, for garnish
Toasted sesame seeds for garnish

Combine the oxtail, water, and ginger in a large pot and bring to a simmer over high heat. Skim and discard any foam that rises to the surface. Reduce the heat and simmer covered until the meat is tender, about 2 hours. Remove the oxtail from the stock and allow to cool enough to handle. Remove the meat from the bones and return it to the pot. Discard the bones. Add the garlic, soy sauce, sesame oil, pepper flakes, salt, and pepper and simmer for 20 to 30 minutes. Serve garnished with chopped scallions and toasted sesame seeds. Serves 4 to 6.

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This rich and aromatic soup takes four hours of simmering and should be refrigerated overnight in order to remove the fat from the stock, so I recommend making it the day before you plan to serve it.

Oxtail Soup

2 Tbs (30 ml) vegetable oil
6 lbs (2.75 Kg) oxtails
1 large onion, halved
1 cup (250 ml) dry red wine
8 cups (2 L) beef stock
3 Tbs (45 ml) dry sherry
1 large carrot, chopped
1 large stalk celery, chopped
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)

Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches. Remove and set aside. Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot. Boil until the wine is reduced to about 2 tablespoons (30 ml). Add the reserved oxtails and onion and reduce the heat to low. Simmer covered for 20 minutes. Add the beef stock and bring to a boil over high heat. Skim off the foam that rises to the surface and simmer partially covered for 4 hours. Strain the soup and set the oxtails aside to cool. Pick off the meat from the oxtails and reserve. Refrigerate the meat and stock for up to 3 days. Skim off and discard the fat from the surface of the stock. Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper. Simmer just until the vegetables are tender, about 10 minutes. Serve garnished with chopped parsley if desired. Serves 6 to 8.

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If Vietnam had an official national dish, this would be it. Typically a breakfast dish, it is also to be found on most luncheon and dinner menus. It's actually as much of a salad as a soup, and is usually served as a one-dish meal.

Vietnamese Beef Soup (Phở)

5 to 6 lb (2.5-3 Kg) beef bones, cut into 2 inch (5 cm) pieces
1 lb (500 g) stew beef, cut into 1/2 inch (1 cm) pieces
4 onions, very thinly sliced
A 1-inch (2 cm) piece of fresh ginger root, scraped and thinly sliced
1 cinnamon stick
1 star anise*
1 tsp (5 ml) whole black peppercorns
Salt to taste
1 lb (500 g) fresh bean sprouts
1/2 lb (250 g) dried rice noodles
6 scallions (spring onions), thinly sliced, including the green parts
1 lb (500 g) rump steak, sliced paper thin into pieces about 2 by 4 inches (5 x 10 cm)
2 lemons, cut into wedges
2 hot red chiles, sliced into thin rings

* Available in finer supermarkets and Asian specialty shops.
Place the bones and stew meat in a large soup pot and add 10 cups (2.5 L) water. Add half the sliced onions, the ginger, cinnamon, star anise, peppercorns, and salt. Bring to a boil and turn the heat to a very low simmer. Skim the foam from the surface and cook covered for 6 hours.
Soak the noodles in enough water to cover for 2 hours. Drain and cook in enough boiling water to cover until just tender. Do not overcook. Drain well and set aside. Blanche the bean sprouts by pouring boiling water over them in a colander. Rinse under cold water and set aside.
To serve, divide the noodles among individual serving bowls. Top the noodles with bean sprouts, sliced scallions, sliced onions, and the paper thin slices of beef. Ladle the broth over the beef and noodles. The heat from the broth is enough to cook the beef, which should be slightly pink. Serve with lemon wedges, sliced chiles, nuoc cham, and vegetable platter (see below). Serves 6 to 8 as a main dish.
This sauce is served at virtually every meal, and is the Vietnamese equivalent to the Western custom of providing salt and pepper with every meal.

Nuoc Cham

2 cloves garlic, peeled
1 small, hot, red chili pepper, seeds
and membranes removed
2 Tbs (30 ml) sugar
1/4 fresh lime, juice and pulp only
4 Tbs (60 ml) fish sauce*
2 to 4 Tbs (30-60 ml) water, according to taste

* Also known as nuoc mam, it is available in finer supermarkets and Asian specialty shops.
Purists insist that the garlic and chili pepper be ground together in a mortar and pestle, although acceptable results can be obtained by processing all the ingredients in a food processor. The traditional procedure is as follows:

Combine the garlic and chili pepper in a mortar and mash with the pestle until a paste is formed. Squeeze the lime juice into the paste, then remove the pulp from the lime and add it to the mixture. Mash to a paste again, and add the fish sauce and water, stirring to combine. Makes about 1/2 cup (125 ml) to serve 4 to 6.
This vegetable platter is almost as common a sight on Vietnamese tables as is the nuoc cham. An assortment of greens and sliced vegetables is served alongside many traditional dishes, allowing the diners to serve themselves.

Vietnamese Vegetable Platter

1 head soft leaf lettuce, such as Boston or Bibb (not Iceberg)
1 cucumber
1 cup fresh mint leaves
1 cup fresh coriander (Chinese parsley)
1 cup fresh bean sprouts

Separate the head of lettuce into individual leaves, rinse, drain, and set aside. Peel the cucumber partially, so as to leave stripes of green skin down its length. Cut the cucumber in half lengthwise, and then into thin slices, forming semicircles. Arrange the lettuce leaves in a mound in the center of a platter. Arrange the mint, coriander, and bean sprouts in mounds around the lettuce. Arrange the cucumber slices around the edge of the platter, overlapping them slightly.

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Main Dishes

Argentine Beef Stew (Carbonada Criolla)

3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, chopped
1 1/2 lb (700 g) tender beef, cut in cubes
Salt and freshly ground black pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth, consommé, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1 in (2 cm) pieces
1 6-8 lb (3-4 kg) pumpkin, top removed and seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat. Add the garlic and onion and cook for 5 minutes, until tender but now browned. Add the tomatoes, pepper, beef, salt and pepper and let cook for 15 minutes, stirring occasionally. Add the potatoes and sweet potatoes and broth or wine. Stir and lower the heat and simmer for 45 minutes, stirring occasionally and adding more liquid if necessary. Add the peach halves and the corn and simmer for an additional 15 minutes. Meanwhile, butter the rim of the pumpkin and salt and pepper the inside liberally. Place in a large oven proof serving dish and bake in a 350F (180C) oven for 20 to 30 minutes, until the flesh is tender but still firm and still offers resistance to a fork. Do not allow the pumpkin to become too soft or it will collapse. Fill the pumpkin with the stew and serve immediately, including some of the cooked pumpkin with each portion. Hint: I recommend you bake and serve the pumpkin in the same dish to avoid breaking the pumpkin by handling it, and in a dish large enough to hold the stew in case the pumpkin bursts. Serves 6 to 8.

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These Asian-inspired burgers are great all by themselves, but you can also serve them on buns along with the traditional garnishes. You may want to add a bottle of soy sauce and some fresh beans sprouts to your standard selection of toppings.

Asian-Style Mushroom Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hot water for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powder
Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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If you agree with me that blue cheese makes just about anything taste better and that crispy bacon belongs to the candy food group, you'll love these stuffed burgers.

Bacon and Blue Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup (250 ml) crumbled blue cheese

Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties. Combine the bacon and blue cheese and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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Here is a simple yet exotic one-dish meal that features all four food groups: fruits, vegetables, meats, and sauces.

Beef and Dried Fruit Stew

2 cups (500 ml) chopped dried fruits such as apricots, peaches, pears, and prunes
2 cups (500 ml) warm water
Juice and finely chopped zest of 1 lemon
3 Tbs (45 ml) butter or olive oil
2 lbs (900 g) lean beef stew meat
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) curry powder
Salt and freshly ground pepper to taste
2 packages (10 oz, 280 g each) frozen spinach, thawed and thoroughly drained
Boiled white rice

Combine the dried fruits, water, lemon juice and zest in a small bowl and soak the fruit for 30 minutes. Meanwhile, heat the butter in a heavy pot over moderate heat and saute the beef until browned. Add the fruit mixture, cinnamon, curry powder, salt, and pepper. Bring to a boil and reduce the heat. Simmer tightly covered for 1 1/2 hours. Add the spinach and cook an additional 30 minutes. Serve over rice. Serves 4 to 6.

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Slow cooking allows the intense flavor of the sun-dried tomatoes to permeate this hearty dish.

Beef and Sun-Dried Tomato Stew

1 cup (250 ml) sun-dried tomatoes (not in oil)
2 cups (500 ml) warm water
1 1/2 lbs (675 g) beef stew meat, trimmed of excess fat
12 medium new potatoes, halved
1 medium onion, coarsely chopped
8 oz (225 g) baby-cut carrots
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) cold water
2 Tbs (30 ml) all-purpose flour

Soak the tomatoes in the warm water for 30 minutes. Drain the tomatoes, reserving the soaking liquid, and chop the tomatoes. Combine with the remaining ingredients, including the reserved soaking liquid, except the cold water and flour in a slow cooker. Cook covered on low until the beef is tender, 8 to 9 hours. Alternately, cook tightly covered in a 300F (150C) oven for 3 to 4 hours. Mix the cold water with the flour and stir into the beef mixture. Cook covered until thickened slightly, about 15 minutes. Serves 6 to 8.

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For the final recipe in our tribute to Julia Child I have chosen the recipe that began it all. This was the subject of her first televised program on February 11, 1963 and more than 41 years later it remains a classic, just like Julia herself.

Beef Bourguignon

6 oz (170 g) blanched bacon lardons (see below)
2 Tbs (30 ml) vegetable oil
About 4 lbs (2 Kg) trimmed beef chuck cut into
2-inch (5 cm) cubes
Salt and freshly ground pepper to taste
2 cups (500 ml) sliced onions
1 cup (250 ml) sliced carrots
1 bottle (750 ml) red wine such as zinfandel or Chianti
2 cups (500 ml) beef stock
1 cup (250 ml) chopped fresh or canned tomatoes
1 herb bouquet (see below)
3 Tbs (45 ml) all-purpose flour blended to a paste with
2 Tbs (30 ml) butter
1 recipe brown-braised small white onions (see below)
1 recipe sauteed mushrooms (see below)

Brown the lardons in a large skillet over moderate heat and set aside. Heat the oil in the same skillet and brown the meat. Season with salt and pepper. Be sure that the meat is patted dry with paper towels before adding to the skillet, and do not crowd the pan. Transfer the meat and lardons to a casserole and brown the onions and carrots in the same skillet. Add the vegetables to the meat. Deglaze the pan with some of the wine and add the resulting liquid, along with the remaining wine and beef stock, to the casserole. Add the tomatoes and herb bouquet and simmer covered, either on low heat on the stove or in a 325F (165C) oven, until the meat is tender, about 2 hours. Drain through a colander set over a bowl and return the meat to the casserole. Press the remaining residue in the colander to extract as much liquid as possible. Discard the solids and remove the grease from the surface of the resulting liquid. Heat the liquid in a saucepan and reduce it to about 3 cups (750 ml). Whisk in the beurre manie (flour and butter mixture) and simmer until the sauce has thickened. Adjust the seasoning with salt and pepper and pour over the meat in the casserole. Fold in the onions and mushrooms. The dish may be made ahead and refrigerated at this point. To serve, bring to a simmer over moderate heat. Serves 6 to 8.

Blanched Lardons

6 oz (170 g) bacon or salt pork

Cut the bacon or salt pork into pieces 1/4 inch (5 mm) square and 1 inch (2.5 cm) long. Drop into 2 quarts (2 L) boiling water and boil for 6 to 8 minutes. Drain and pat dry with paper towels.

Julia Child's Herb Bouquet

8 sprigs fresh parsley
1 large bay (laurel) leaf
1 tsp (5 ml) dried thyme
4 allspice berries
3 large cloves garlic, smashed

Combine all ingredients and tie together in a small piece of cheesecloth (muslin).

Brown-Braised Onions

12-20 small white onions
2 Tbs (30 ml) butter
About 1 cup (250 ml) chicken stock
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

To peel the onions, drop them in boiling water for 1 minute. Drain and rinse under running water. Trim off the root end and the skin should slip off. Saute the onion is the butter until lightly browned. Add enough chicken stock to come halfway up the onions. Add the sugar, salt, and pepper and simmer covered until the onions are cooked through, about 20 minutes. Drain and serve. Serves 4 to 6.

Sauteed Mushrooms

2 Tbs (30 ml) butter
1 Tbs (15 ml) olive or vegetable oil
1 lb (450 ml) white (Parisian) mushrooms, quartered
1 small shallot, finely chopped
Salt and freshly ground pepper to taste

Heat the butter and oil in a skillet over high heat and saute the mushrooms, tossing frequently, until they are lightly browned and the liquid is absorbed by the mushrooms and then reappears in the skillet. Add the shallot, salt, and pepper and saute for 30 seconds. Serves 4 to 6.

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For maximum flavor in this dish, the coffee should be as strong as possible. If you don't have an espresso maker at home, instant espresso powder dissolved in water makes an excellent alternative.

Beef Braised in Coffee

2-3 lbs (900-1350 g) beef stew meat, trimmed of excess fat and cut into 2-inch (5 cm) pieces
About 1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
3 Tbs (45 ml) olive oil
2 onions, chopped
3 carrots, cut into 2-inch (5 cm) pieces
4-6 new or red potatoes, halved
4-6 small turnips, peeled and quartered
1 cup (250 ml) espresso or strong coffee
1/2 cup (125 ml) dry red wine
1 tsp (5 ml) dried thyme

Dredge the beef in the seasoned flour, shaking off the excess. Heat the oil in a large heavy skillet and brown the meat on all sides. Transfer to a heavy pot or slow cooker. Using the same skillet, saute the onions until lightly browned and transfer to the pot. Add the carrots, potatoes, and turnips to the pot. Deglaze the skillet with the coffee and add to the pot. Add the wine and thyme, stirring to combine all the ingredients. Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours. Serves 4 to 6.

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The walnuts and orange zest give this unusual stew an appealing combination of flavors and textures.

Beef Casserole with Walnuts

3 Tbs (45 ml) butter
1 1/2-2 lbs (675-900 g) beef stew meat
1 onion, chopped
1 Tbs (15 ml) all-purpose flour
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) red wine (optional)
1-3 cloves garlic, finely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 ribs celery, thinly sliced
1/2 cup (125 ml) walnut halves or pieces
1 Tbs (15 ml) finely chopped orange zest

Heat 2 tablespoons (30 ml) of the butter in an ovenproof pot with a lid over moderate heat and brown the beef. Transfer the beef to a plate and saute the onions in the remaining fat until lightly browned, about 10 minutes. Stir in the flour and cook for 2 minutes. Add the meat to the pot along with the beef stock, optional wine, garlic, and seasonings. Cover tightly and bake in a preheated 325F (165C) oven for 2 hours. Shortly before serving heat the remaining tablespoon (15 ml) of butter in a skillet over moderate heat and saute the celery and walnuts for about 3 minutes. Scatter the celery mixture and orange zest over the meat before serving. Serves 4 to 6.

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This is one of those dishes I have cooked so many times that I do it from memory, so it has been at least 25 years since I actually referred to the recipe in Joy of Cooking. I usually cook it without the potatoes, but if you add them be sure to compensate for the gravy they absorb by adding a little more liquid.

Beef Goulash

4 Tbs (60 ml) butter
2 lbs (900 g) stewing beef, cut into 1-inch (3 cm) cubes
1-2 medium onions, chopped
2 cups (500 ml) red wine or beef stock, or combination of these
1 green bell pepper (capsicum), seeded and chopped
2 Tbs (30 ml) sweet paprika
Salt to taste
6-8 small potatoes, peeled (optional)

Heat the butter in a large pot over high heat and brown the beef cubes on all sides. Add the onion and saute an additional 5 minutes. Add the wine or stock, bell pepper, paprika, and salt. Reduce the heat and simmer covered for 1 1/2 hours, adding more liquid if necessary-the finished dish should have about 1 cup (250 ml) of gravy. Add the optional potatoes for the last 30 minutes of cooking. Serves 6 to 8.

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The cultures of northern Europe have long traditions of cooking with beers and ales. This English-style recipe calls for Guinness stout, a rich, dark beer that is available almost everywhere in the world. Any other dark beer could be used, but it wouldn't be quite the same.

Beef in Guinness

2 lbs (900 g) beef stew meat, trimmed of excess fat and cut into 2-inch (5 cm) pieces
About 1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
4 Tbs (60 ml) olive oil
A 14.9-oz can or bottle Guinness stout
2-3 onions, chopped
1 lb (450 g) baby carrots
3-4 ribs celery cut into 1-inch (3 cm) pieces
3-4 turnips, peeled and quartered
2-4 cloves garlic, finely chopped
The grated zest of 1/2 orange
A bouquet garni made from a few sprigs parsley, thyme,
and a bay (laurel) leaf

Dredge the beef in the seasoned flour, shaking off the excess. Heat the oil in a heavy pot over high heat and brown the meat on all sides. Transfer the beef to a slow cooker if you are using one. Add the remaining ingredients and bring to a boil. Cover tightly and bake in a preheated 300F (150C) oven, or simmer over a very low flame on the stove top, or cook in the slow cooker set on high, for 2 to 3 hours. Discard the bouquet garni before serving. Serves 4 to 6.

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This Russian recipe is named for Count Pavel Stroganoff who was, among many things, a celebrated gourmet in turn-of-the-century St. Petersburg. Although the dish predates his celebrity, it carries his name for reasons no one seems to remember.

Beef Stroganoff

8 Tbs (120 ml) butter
2 medium onions, finely chopped
1 lb (500 g) mushrooms, quartered
3 Tbs (45 ml) flour
2 cups (500 ml) canned beef stock
1/4 cup (60 ml) red wine or 2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) Dijon style mustard
2 lbs (1 Kg) filet mignon, top sirloin, or other tender cut of beef
Salt and freshly ground pepper to taste
1/4 cup sour cream

Heat 2 tablespoons (30 ml) of the butter in a large skillet or stew pot over moderate heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Remove the onions and mushrooms from the pan and set aside. To the same pan add 2 tablespoons (30 ml) butter and the flour. Stir to combine, and allow to cook until golden brown. Add the beef stock, red wine or lemon juice, mustard, and the reserved onion mushroom mixture. Stir over moderate heat until the sauce thickens. Remove from the heat and set aside.
Cut the beef into strips about 1/2 inch (1 cm) thick and 2 inches (5 cm) long. In a separate saute pan over high heat, melt 2 tablespoons (30 ml) of the butter and saute the beef strips, a few at a time, until brown. Add more butter to the pan if necessary. As each batch of meat is cooked, sprinkle it with salt and pepper and add it to the sauce. When all the beef has been cooked and added to the sauce, return the sauce to a boil. Cover and reduce the heat to a simmer. Serve at this stage if the meat is cooked to your liking, or continue to simmer for as long as the cut of meat and your preferences determine. Either way, 3 minutes before serving, stir in the sour cream. This dish is traditionally served with "Russian fries" (oversized French fries) but is also good served with rice or noodles. Serves 4 to 6.

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There are a couple of different theories as to how the name of this dish came about. One says that the whole beef fillet wrapped in pastry resembles a Wellington boot in shape and size. The other, and the one I choose to believe, tells how this was a favorite dish of the Duke of Wellington who ordered it served at every dinner he hosted. Regardless of its provenance, beef Wellington remains one of the great dishes of all time.

Beef Wellington

A 5-lb (2.25 Kg) whole fillet of beef, well trimmed of excess fat and sinew (silver skin)
1 shallot, finely chopped
3 Tbs (45 ml) butter
1 lb (450 g) mushrooms, very finely chopped
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 large sheets puff pastry
8 oz (225 g) prepared pate de foie
1 egg yolk mixed with 1 Tbs (15 ml) water

Place the fillet on a wire rack in a large roasting pan and roast in a preheated 425F (220C) oven until it reaches an internal temperature of 120F (48C), about 20 minutes. Remove from the oven and let the meat return to room temperature. Meanwhile, saute the shallot in the butter until tender but not browned, about 5 minutes. Add the chopped mushrooms and saute over high heat, stirring frequently, until almost all of the moisture has evaporated-the mixture should resemble a coarse paste. Season with nutmeg, salt, and pepper, and allow to cool to room temperature. To assemble, roll out the sheets of puff pastry until they are about 2 inches (5 cm) longer and wider than the fillet. Place the fillet in the center of one of the sheets of puff pastry and spread the pate de foie in a thin layer over the top and sides of the beef. Top with the mushroom mixture. Brush the edges of the pastry with water and place the second sheet of puff pastry over the top. Trim and seal the edges, crimping with your fingers or the tines of a fork. Decorate the top of the log with any remaining puff pastry cut into decorative shapes and brush with the egg yolk mixture. Bake in a preheated 425F (220C) oven for 10 minutes. Reduce the heat to 375F (190C) and bake until the crust is golden brown, about 20 minutes. Remove from the oven and allow to rest 10 minutes. To serve, cut with a very sharp knife into slices about 3/4 inch (2 cm) thick. Serves 8 to 12.

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Here is a sophisticated take on the classic cheeseburger. You can use any cheese you like in this recipe, but you'll be hard pressed to improve on the creamy texture and bold flavor of Brie.

Brie Burgers

1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
4-6 oz (100-150 g) Brie cheese with rind, cut into slices

Form the meat into 8 or 12 patties. Season generously with salt and pepper and divide the sliced Brie between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking. Serves 4 to 6.

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Although the recipe below came from Australia and many Australians claim this dish as their own, the Aussie cookbook "The Captain Cook Book: Two Hundred Years of Australian Cooking" insists that the dish originated in the United States. Regardless of where it originated, it's a winner.

Carpetbag Steak

4-6 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) soy sauce
1/2 cup (125 ml) pineapple juice
4 filet mignon steaks, about 8 ounces (250 g) each
12 small oysters
Salt and freshly ground pepper to taste

Combine the garlic, ginger, mustard, soy sauce, and pineapple juice in a bowl. Cut a pocket in each steak by making a horizontal incision halfway through. Season the oysters with salt and pepper and place three into each steak. Place the steaks in the marinade and refrigerate for up to 2 hours. Broil, grill, or pan fry the steaks to the desired degree of doneness. Serves 4.

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Purists insist that chili be made without beans, and concede that if you must have them they may be added at the table. I disagree. I love beans in any manner, and chili without beans is like a joke without a punch line: tantalizing but not satisfying. Apparently people like Elizabeth Taylor, John Wayne, and Jack Lemmon agree with me, because the following recipe is from the famous and now defunct Hollywood restaurant Chasen's, and they all counted it among their favorites. Legend has it the Miss Taylor even had it shipped to her when she was filming movies in far-flung corners of the globe.

Chasen's Chili

1/2 lb (225 g) dried pinto beans, rinsed and picked over
5 cups (1.25 L) canned crushed tomatoes
3 medium green bell peppers, cored, seeded, and coarsely chopped
1 Tbs (15 ml) vegetable oil
4 medium yellow onions, peeled and coarsely chopped
3 cloves garlic, peeled and minced
1/2 cup (125 ml) finely chopped fresh parsley
8 Tbs (120 ml) butter
2 1/2 lbs (1.2 Kg) ground lean beef chuck
1 lb (450 g) lean ground pork shoulder
1/3 cup (85 ml) chili powder
Salt and freshly ground black pepper to taste
2 tsp (10 ml) ground cumin

Soak the beans overnight in a large heavy pot with enough water to cover the beans by 2 inches (5 cm). The next day, cover and simmer the beans in the water they soaked in for 1 hour, until tender. Add the tomatoes and simmer 5 minutes longer. Meanwhile, in a very large heavy skillet, fry the bell peppers in the vegetable oil over moderate heat, stirring frequently, for about 5 minutes, or until limp. Add the onions and continue frying, stirring frequently, for 5 to 8 minutes, until the onions are "glassy". Add the garlic and parsley and set aside. In another large heavy skillet, melt the butter over moderate heat and brown the meats for 15 minutes, stirring frequently. Add the vegetable mixture and chili powder and continue cooking 10 minutes, stirring occasionally. Add the meat mixture to the beans, along with the remaining ingredients, and simmer covered 1 hour. Remove the cover and simmer an additional 30 minutes, stirring occasionally, and skim as much fat as possible from the surface. This chili will keep refrigerated for 3 to 4 days, and freezes exceptionally well. Makes about 1 gallon, or 12 to 16 servings.

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Chicken-fried steak is a staple in many Southern kitchens, and many cooks serve it with milk gravy. I have included a recipe for same if you would like to add it, but consider it optional. It is traditionally made with minute steaks (sometimes called cubed steaks), but any thin, boneless cut of beef will do.

Chicken-Fried Steak

1 egg, beaten
1/4 cup (60 ml) milk
1 6-ounce (170 g) thin boneless beef steak,
pounded to tenderize
All-purpose flour for dredging
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Salt and freshly ground pepper to taste

For the gravy:
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste

Beat the egg and milk together in a small bowl. Dip the steak into the egg mixture and coat with flour on both sides. Heat the butter and oil in a skillet over moderate heat and fry the steak until golden brown on both sides, about 5 minutes per side. Season with salt and pepper and serve immediately.
For the optional gravy, remove the steak from the skillet and set aside. Stir the flour into the drippings in the pan and cook for about 2 minutes. Stir in the milk, salt, and pepper and bring to a boil, stirring constantly. Spoon the gravy over the steak and serve immediately. Serves 1.

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Dishes cooked in soy sauce are known as "red-cooked" in China. The sauce that is formed in cooking this dish is known as a "master" sauce and should be saved. Use it to cook chicken, pork, or seafood, or add a little to fried rice or any stir-fried dish.

Chinese Red-Cooked Beef (See Yo Ngau Yook)

3 lbs (1.5 Kg) chuck, shoulder, round, blade, or rump roast of beef
3 cups (750 ml) water
1 1/2 cups (375 ml) soy sauce
1/4 cup (60 ml) Chinese rice wine or dry sherry
6 large slices fresh ginger
2-4 whole cloves of garlic
2 whole star anise*
2 Tbs (30 ml) sugar
1 Tbs (15 ml) toasted sesame oil

* Available in the spice section of finer supermarkets and in Asian specialty shops

Place the beef roast in a pot just large enough to hold it and add the remaining ingredients. Bring to a boil over high heat, reduce the heat, and simmer covered until the beef is very tender, about 3 hours. Turn the beef two or three times so that every part of the meat is submerged for at least part of the time. Uncover the pan and cook for an additional 15 minutes, spooning the sauce over the beef several times. Serve hot or cold, thinly sliced. Save the leftover master sauce and freeze it for future use. Serves 6 to 8.

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The "corn" in the name of this dish refers to a method of preserving meat rather than from a yellow vegetable. The coarse salt resembles grains such as barley or wheat, and the English term for any such grain is "corn."

Corned Beef

16 cups (4 L) hot water
2 cups (500 ml) coarse, non-iodized salt
1/2 cup (125 ml) sugar
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) mustard seeds
4-8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp (7 ml) sodium nitrate (saltpeter)
3-4 lb (1.3-1.8 Kg) beef brisket

Combine the water, salt, sugar, seasonings, and sodium nitrate in a large pot and stir to dissolve the salt and sugar. Allow to cool to room temperature. Put the brisket in the brine mixture, placing a weight on top to make sure the beef is completely immersed. Store tightly covered in the refrigerator for 3 weeks, turning the beef every 5 days. To cook, rinse well and simmer for 1 hour per pound of meat.

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Corned beef and cabbage is an ancient and venerable dish, and my version adds a modern variation on the classic horseradish sauce.

Corned Beef and Cabbage with Orange Horseradish Sauce

3 lb (1.5 Kg) corned beef brisket
1 small onion, peeled and studded with 4 cloves
2 cloves garlic, peeled and crushed
2 bay (laurel) leaves
8 whole black peppercorns
1 head cabbage, cut into 4 or 6 wedges, core removed
Salt and freshly ground black pepper to taste
4 to 6 potatoes, boiled in a separate pot

Place the corned beef, onion, garlic, bay leaves, peppercorns, and enough water to cover in a large, covered pot. Bring to a boil over moderate heat. Skim off and discard any foam that forms on the surface. Cover the pot and simmer over low heat for about 3 hours. Remove the meat to a platter and keep warm in the oven. Add the cabbage wedges to the pot and simmer covered for 15 to 20 minutes, until the cabbage is tender. Drain the cabbage well and season with salt and pepper. Slice the beef and serve with the cabbage, boiled potatoes, orange horseradish sauce, and some of the pot liquor on the side. Serves 4 to 6.

Orange Horseradish Sauce

1/2 cup (125 ml) sour cream
1/2 cup (125 ml) mayonnaise
3 Tbs (45 ml) prepared hot horseradish
(or to taste)
1 Tbs (15 ml) grated orange rind (zest)
2 tsp (10 ml) fresh orange juice
1 Tbs (15 ml) Dijon style mustard
Salt and freshly ground black pepper to taste

Combine all ingredients in a small bowl and stir to combine. Refrigerate for at least one hour before serving. Makes about 1 1/2 cups.

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Here's an Irish recipe that has become such a favorite in the USA that many of us think of it as American. Like many old-fashioned dishes from everywhere in the world, this one makes economical use of the cook's best friend-leftovers.

Corned Beef Hash

2 Tbs (30 ml) butter
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500-750 ml) finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)

Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic and saute for about 5 minutes, until tender. Add the remaining ingredients, except the eggs, and bring to a boil. Reduce the heat and cook covered for 45 minutes, stirring occasionally. Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer. Serve immediately. Serves 4 to 6.

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In the early days of the United States, dried beef was to the cow as salt pork was to the pig. The idea of drying beef probably came over with Bavarian or Swiss immigrants, but today it stands as a true All-American classic. Just asked anyone who has served in the American armed forces, where they have a slightly less appetizing nickname for this dish.

Creamed Chipped Beef on Toast

4 Tbs (60 ml) butter
1/2 lb (250 g) mushrooms, sliced
6 oz (170 g) dried chipped beef
Salt and freshly ground pepper to taste
1 Tbs (15 ml) Worcestershire sauce
1 recipe cream sauce (see below)
4 to 8 slices toasted white bread

Melt the butter in a heavy saucepan over moderate heat. Add the mushrooms and saute for 5 minutes, stirring frequently. Add the chipped beef and Worcestershire sauce and stir to combine. Remove from the heat. Taste for seasoning with salt and pepper-the chipped beef may already be salty enough. Combine with the cream sauce and spoon over toasted white bread. Serves 4.

Cream Sauce

6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
1 cup (250 ml) beef or chicken broth, or milk
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a heavy saucepan over moderate heat. Stir in the flour and allow to bubble for 3 to 5 minutes, stirring frequently. Add the liquids and the seasonings and stir constantly with a whisk until thick and creamy. Makes about 2 cups (500 ml).

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I could have called this classic Cuban dish "stir-fried beef" or something equally mundane, but the Spanish name is much more interesting so I'll stick with the literal translation.

Cuban "Fried Cow" (Vaca Frita)

2-3 lbs (900-1350 g) flank steak, cut in half
1 bay (laurel) leaf
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) lemon juice
2-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil
1 onion, thinly sliced
Chopped parsley for garnish

Combine the beef and bay leaf in a pot, cover with salted water, and cook over low heat until the beef is tender, 1 to 1 1/2 hours. Remove the beef from the liquid and cool to room temperature. Cut the beef into 2-inch (5 cm) pieces and shred with your fingers or a pair of forks. Combine the shredded beef with the lime juice, lemon juice, garlic, salt, and pepper in a non-reactive bowl and marinate covered in the refrigerator for at least 1 hour or overnight. Heat the oil in a large heavy skillet over moderate heat until it is very hot. Drain the excess liquid from the beef and fry in the oil, stirring frequently, for 6 to 8 minutes. Add the onion and cook, stirring frequently, until the beef is crisp. Garnish with chopped parsley. Serves 4 to 6.

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These thin marinated and fried steaks are probably the most popular way to serve beef in Cuba. The preparation takes a little time and elbow grease, but they cook in a jiffy.

Cuban Fried Marinated Steak (Bistec de Palomillo)

4-6 top round or other flavorful steaks, 4 to 6 oz (110-170 g) each, pounded to a thickness of 1/4 inch (5 mm)
2-3 cloves garlic, finely chopped
Juice of 2 limes
Salt and freshly ground pepper to taste
4 Tbs (60 ml) olive oil
1 onion, finely chopped
1/4 cup (60 ml) chopped parsley

Sprinkle the steaks with garlic, lime juice, salt, and pepper and marinate in the refrigerator for 1 to 2 hours. Remove the steaks from the marinade and pat dry, reserving the remaining marinade. Heat the oil until it is very hot in a large heavy skillet over moderate heat. Saute the steaks for 2 to 3 minutes on each side. Transfer the steaks to a serving platter and keep in a warm oven. Add the onion and reserved marinade to the skillet and saute until the onion is slightly wilted, about 3 minutes. Garnish the steaks with the onion and parsley and serve immediately. Serves 4 to 6.

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Ropa vieja translates as "old clothes" and refers to the stringy, shredded appearance of the meat in this Latin American classic.

Cuban Shredded Beef (Ropa Vieja)

1 lb (450 g) flank steak
8 cups (2 L) water
4-6 cloves garlic, finely chopped
1 carrot, chopped
1 onion, chopped
1 green bell pepper (capsicum), seeded and chopped
1 recipe sofrito (recipe below)
1/2 cup (125 ml) broth reserved from boiling the meat
1/2 cup (125 ml) frozen peas
1 2-ounce (56 g) jar chopped pimientos with their liquid
Salt and freshly ground pepper to taste

Combine the flank steak, water, garlic, carrot, onion, and bell pepper in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered for 2 hours. Remove the meat and allow to cool, reserving 1/2 cup of the cooking liquid. Pound the meat with a mallet or back of a large knife to separate it onto stringy fibers. Combine with the sofrito, reserved broth, peas, pimientos, salt, and pepper in a large skillet and cook over high heat for 5 minutes, stirring frequently. Serve with white rice. Serves 4 to 6.

Sofrito

1/4 cup (60 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1 cup (250 ml) tomato sauce
1 Tbs (15 ml) red wine vinegar
1/4 tsp (1 ml) ground oregano
Salt and freshly ground pepper to taste

Heat the oil in a skillet over moderate heat and saute the garlic, onion, and bell pepper until tender bit not brown, about 10 minutes. Add the remaining ingredients and cook 5 minutes, stirring frequently. Makes about 1 1/2 cup (375 ml).

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Cooking large cuts of inexpensive meats until they are tender and succulent is where slow cookers really shine.

Curried Pot Roast

2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 tsp (5 ml) ground ginger
1 tsp (5 ml) curry powder
1 tsp (5 ml) ground turmeric
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
2-2 1/2 lbs (900-1125 g) boneless beef chuck roast, trimmed of excess fat
1 can (15 oz, 420 g) diced tomatoes with their liquid
1/2 cup (125 ml) beef stock, red wine, or water

Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker or covered baking dish. Combine the ginger, curry powder, turmeric, cumin, salt, and pepper in a small bowl and rub this mixture over the roast. Place the roast on top of the vegetables and add the tomatoes and stock. If using a slow cooker, cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If using an oven, bake tightly covered in a 300F (155C) oven for 4 to 5 hours, adding more liquid during cooking if necessary. Transfer the meat and vegetables to a serving platter and serve with the pan juices. Serves 6 to 8.

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Scandinavians often cook a roast beef for the sole purpose of serving it cold on their smorgasbords and smørrebrød. Fortunately, we have ready access to cooked, sliced roast beef in our supermarkets and deli counters.

Danish Beef and Onion Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
2 tsp (10 ml) Dijon mustard
4 thins slices cold roast beef (about 1/4 lb, 110 g)
4 thin slices tomato
4 tsp (20 ml) sour cream
1/4 cup (60 ml) canned crisp fried onions, crumbled

Spread the bread with butter, being careful to cover the bread completely. Spread with mustard and place the beef on the bread, gathering it or ruffling it so it doesn't hang over the edges. Top with a slice of tomato, a dollop of sour cream, and sprinkle with the fried onions. Makes 4 smørrebrød.

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This is a Danish classic that has counterparts throughout Scandinavia. In Denmark they call it Frikadeller, and I don't know what it's called in Swedish, but I'm sure their word must have little dots over all the vowels and lines through all the O's.

Danish Meat Patties (Frikadeller)

1/2 lb (250 g) ground veal or beef
1/2 lb (250 g) ground pork
1 medium onion, grated
3 Tbs (45 ml) flour
1 1/2 cups (375 ml) club soda
1 egg, well beaten
Salt and freshly ground black pepper to taste
3 Tbs (45 ml) butter and/or vegetable oil for frying

Using a wooden spoon and a large mixing bowl, or an electric mixer, beat the meats, grated onion, and flour until thoroughly mixed. Gradually add the club soda and continue beating until the meat mixture is light and fluffy. Add the egg, salt, and pepper, and combine thoroughly. Refrigerate, covered, for 1 hour, until the mixture has firmed a little. Shape the meat mixture into 8 oblong patties about 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch (2.5 cm) thick. Heat the butter or oil, or mixture of the two, in a heavy skillet over moderate heat and add the meat patties 3 or 4 at a time, being careful not to crowd them. Cook for 6 to 8 minutes per side, until they are a rich dark brown. Remove the cooked patties to a warm platter and repeat until all the patties are cooked. Since these contain pork, they should be cooked to the well-done stage. Makes 8 patties to serve 4.

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