Beef

Dolmeh (Persian Stuffed Grape Leaves)

Dolmeh (Persian Stuffed Grape Leaves)

By Farideh Sadeghin
Lao Beijing Baodu

Lao Beijing Baodu (Poached Tripe With Mung Bean Noodles)

By Jen Lin-Liu
Rib Eye With Roasted Garlic

Rib Eye With Roasted Garlic

By Eric Wareheim
Bo Luc Lac (Shaking Beef)

Bo Luc Lac (Shaking Beef)

By Charles Phan
Beef Wellington

Beef Wellington

By Jess Shadbolt
Beef Bourguignon

Beef Bourguignon

By SAVEUR Editors
Joe’s Special

Joe’s Special

By James Oseland
Coffee-Crusted Beef Tenderloin

Coffee-Crusted Beef Tenderloin

By Robert Del Grande
Standing Rib Roast With Black Currant Port Glaze

Standing Rib Roast With Black Currant Port Glaze

By Kellie Evans
Creole Sicilian Stuffed Shells

Creole Sicilian Stuffed Shells

By Dominick Lee
tourtiere

Tourtière du Lac-Saint-Jean (Quebecois Meat Pie)

By Josée Martineau
Ragù alla Bolognese

Ragù alla Bolognese

By Margherita and Valeria Simili
Barbecue Oxtail

Barbecue Oxtail

By Simeon Hall Jr.
Beef Tzimmes

Beef Tzimmes

By Elka Pinson
Brisket Elote

Brisket Elote

By Chris Magallanes and Ernest Morales
Texas-Style Smoky Barbecue Brisket

Texas Smoked Brisket

By Chris Magallanes and Ernest Morales

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