beef

Ingredients

Asma Khan’s first-class railway curry

Celebrated chef Asma Khan shares her recipe for railway curry, a mutton or beef coconut-based curry with a rich history.

Ingredients

Celeriac and beef stroganoff with crispy thyme crumbs

This is a lighter version of classic beef stroganoff. Swapping soured cream for creamy celeriac purée adds flavour, and using meaty mushrooms means you don’t need as much beef.

Ingredients

Sri Lankan roasted beef curry

Make ahead This makes more of the curry powders than you will need. They will keep for up to a month in an airtight container.

Ingredients

The doenjang (fermented soybean paste), gochujang (fermented chilli paste) and chicken powder are available from Asian grocers or online. It’s best to buy a Korean brand of gochujang, as the flavour of many supermarket own-brand options is quite different.

Ingredients

Best of the best beef wellington

Make ahead You can make the duxelles and pancake up to 24 hours in advance and keep covered in the fridge. You can assemble the wellington and keep it in the fridge for up to 24 hours. Let it come up to room temperature for 2 hours, then put it back in the fridge for 30 minutes before cooking

Ingredients

Steak and charred pear salad with blue cheese and tarragon dressing

This filling salad showcases some classic flavour combinations: steak with tangy blue cheese, bitter winter leaves, sweet pear and crunchy pecans. They’re classics for a reason – try it today.

Ingredients

Beef carpaccio with pickled pear and parmesan mayonnaise

You can prepare the pear up to 24 hours ahead. You can also slice the beef up to 2 hours ahead, then arrange on sheets of baking paper, stack them up and store in the fridge. All you have to do is transfer onto plates, mix the parmesan mayo, then garnish before serving.

Ingredients

Caramelised coconut beef

Inspired by Indonesian rendang and Thai massaman, this intensely rich and fragrant braised beef is a favourite-in-the-making. It’s all down to the coconut milk, which is gently reduced and caramelised during cooking.

Ingredients

Mondeghili fried breaded beef and pork meatballs

These rich, crunchy meatballs – a Milanese mainstay – may have begun as a way to use up leftover meat, but they’re now a popular aperitivo snack. You can trace mondeghili back to when the Spanish ruled Milan (1535 to 1706) – they were likely an evolution of Spain’s pork meatballs, albóndigas. Chef Naz Hassan, who grew up in Milan before moving to London, shares his recipe.

Ingredients

Chitarrone alla teramana square spaghetti with mini meatballs

The chitarrone pasta used in this dish is an abruzzese culinary icon and the Rustichella d’Abruzzo brand is well worth seeking out online if you can. The pasta is named after the guitar-like tool that’s used to cut the pasta (chitarrone was a type of lute). The ragù is still great with other long pasta shapes, though, such as spaghetti and linguine.

Ingredients

Coda alla vaccinara Roman braised oxtail

Coda alla vaccinara is an iconic dish of Rome’s ‘quinto quarto’ (fifth quarter) cuisine, which focuses on offal cookery. The offal in question here is oxtail, a beautiful cut that melts and falls apart once slow-cooked, and pairs particularly well with celery. The large amount of cocoa powder gives the stew’s sauce an earthy depth, while the raisins add little pops of sweetness.

Ingredients

Bistecca alla fiorentina florentine porterhouse steak

A porterhouse is essentially a big T-bone (a cut with the bone in, comprising both sirloin and fillet) but it’s an important part of the dish to have a steak thick enough to get gnarly on the outside while staying rare within. Ask your butcher to ensure it’s 5-7cm thick. Any thinner and it won’t have the right texture (and it will be tricky to stand it up on its side, which is an integral part of the cooking process).

Ingredients

Roast beef pan bagnat

The pan bagnat is the king of picnic sandwiches. Why? It actually benefits from being made in advance, wrapped up tightly and left so the flavours mingle and soak into the bread. Traditionally made with tuna, our meaty twist on the classic pan bagnat substitutes rare slices of roast beef instead. It’s the definition of a picnic showstopper.

Ingredients

Best of the best steak tartare

A classic steak tartare is a perfectly balanced thing of beauty, the rich, savoury beef, anchovy and egg yolk punctuated by zingy cornichons and capers. This French classic is a restaurant favourite, but with some good quality beef fillet, it’s a breeze to make at home.

Ingredients

Short rib ragù with pappardelle

Some short ribs are fattier than others, so if the ragù develops an oily layer on top, skim it off with a large spoon. Leave it to cool and solidify before discarding – don’t pour it down the sink.

Ingredients

Rib of beef with onions goat’s cheese and broccoli

Richard Corrigan’s rib of beef dinner with new-season broccoli, creamy goat’s cheese baked onions and peppery watercress makes a spectacular spring Sunday roast or Easter lunch.

beef

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