Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the...
Author: Martha Stewart
This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs...
Author: Martha Stewart
Red Thai chiles turn up the volume on this one-pot weeknight wonder that's faster (and tastier!) than takeout.
Author: Martha Stewart
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Author: Martha Stewart
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of...
Author: Martha Stewart
Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that...
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs...
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown...
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor....
Author: Martha Stewart
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket...
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone...
Author: Martha Stewart
Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.
Author: Martha Stewart
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer,...
Author: Martha Stewart
When the familiar hamburger of ground chuck holds a surprise inside, it's much more fun, and takes on a remarkably different personality.
Author: Martha Stewart
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red...
Author: Martha Stewart
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart
Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements -- capers, vinegar, red-pepper flakes, and...
Author: Martha Stewart
This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice.
Author: Martha Stewart
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Author: Martha Stewart
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root...
Author: Martha Stewart
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time...
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart
Nothing says celebration like a standing Rib Roast with Yorkshire Pudding at the center of the dinner table. Try this one from "All About Roasting," by...
Author: Martha Stewart
Our comforting menu of meatloaf and buttermilk mashed potatoes is as hearty as the diner original -- but better for you. Panko is sold in many international...
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic...
Author: Lauryn Tyrell
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor...
Author: Martha Stewart
Beans stand in for noodles in this rich and tasty variation on macaroni and cheese. Sliced sausage adds flavor and texture.
Author: Martha Stewart
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated...
Author: Martha Stewart
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown...
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt...
Author: Martha Stewart
This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds...
Author: Martha Stewart
Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We...
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack...
Author: Martha Stewart