Celtnet Beef-based Recipes and Cookery, Home Page





Welcome to Celtnet's Beef Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the beef recipes added to this site. Beef ranks amongst the most flavoursome of the farmed meats in that it typically takes at least 18 months for a calf to be matured. In Britain, at least, improved incomes and agricultural techniques during the 18th century meant that the consumption of beef became a symbol of status and beef became a staple meat in wealthy households. Interestingly the most flavoursme cuts of beef tend to be the toughest and cheaptst and lend themselves to stews and pot roasts. Here I have collected beef recipes from all corners of the globe. You will find familiar recipes and ones that you have not encountered before. Enjoy...

If you are confused about some of the cuts of beef mentioned in the recipe here, then below the list of references I provide an image showing where the beef cuts come from, along with a description of those cuts and how to cook them.

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of beef recipes follow (limited to 100 recipes per page). There are 1375 recipes in total:


Image link to Francatelli Victorian recipes section of the site

Scottish Recipes

Scottish Recipes, Scotland, Scottish Cuisine, Scottish Foods

Visit the Cookie Doctors!


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Ćevapčići
     Origin: Serbia
American Hot Chilli Beef Deep Pan Pizza
     Origin: America
Barbecue Steak
     Origin: American
Ćevapi
     Origin: Bosnia
An oat-pudding to bake
     Origin: British
Barbecued Bean Soup
     Origin: American
A Bengal Currie
     Origin: British
Anguillan Kebabs
     Origin: Anguilla
Barbecued Beef Roast
     Origin: Australian
A boiled suet pudding
     Origin: British
Anguillan Rice and Peas
     Origin: Anguilla
Barbecued Beef Steaks with Blueberry Sauce
     Origin: American
A Different Sauerbraten
     Origin: Germany
Another Receipt for Gravy Soup
     Origin: British
Barbecued Beef with Helichrysum and Herb Marinade
     Origin: British
A forced cabbage
     Origin: British
Another way to fricasey tripe
     Origin: British
Barbecued Meatballs
     Origin: American
A Good Beef Gravy for Poultry, Game etc
     Origin: British
Apple Beef
     Origin: Germany
Barley Broth
     Origin: British
A Good Family Soup
     Origin: British
Apple Soup
     Origin: British
Basterma
(Spiced Dried Meat)
     Origin: Armenia
A New Hot Pot
     Origin: British
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Basturma
(Marinated Skewered Beef)
     Origin: Georgia
A Quickly-made Gravy
     Origin: British
Armenian Basturma
     Origin: Armenia
Batatis Mahshiya
(Stuffed Potatoes)
     Origin: Egypt
Aberdeen Roll
     Origin: Scotland
Asian-style Beef Kebabs
     Origin: Fusion
Bavarian Veal
     Origin: Germany
Abgousht
(Persian Beef Stew)
     Origin: Iran
Aspic
     Origin: British
Bayerisches Kalbfleisch mit Spargel
(Barvarian Veal With Asparagus)
     Origin: Germany
Abish
     Origin: Ethiopia
Atama Soup
     Origin: Nigeria
Bean Ghoulash with Beef
     Origin: Czech
Adana Kebab
     Origin: Turkey
Aubergines Farcies
(Stuffed Aubergines)
     Origin: Algeria
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Adobo Beef
     Origin: America
Australian Meat Pie
     Origin: Australia
Beef à la Daube Le Maire
     Origin: American
African Chow Mein
     Origin: African Fusion
Bò Tái Chanh
(Lemon-cured Beef with Rice Paddy Herb)
     Origin: Vietnam
Beef à la Mode
     Origin: British
African Moussaka
     Origin: African Fusion
Bún Bò Xào
(Lemongrass Beef and Noodle Salad)
     Origin: Vietnam
Beef and Ale Pudding
     Origin: British
Ah Mè Thar Hin
(Myanmar Beef Curry)
     Origin: Myanmar
Baamiye Suqaar
(Meat and Okra Stew)
     Origin: Somalia
Beef and Ash Key Stew
     Origin: British
Akara Meatballs
     Origin: Nigeria
Babotee
     Origin: South Africa
Beef and Bolete Stew
     Origin: British
Akume with Ademe Sauce
     Origin: Togo
Babotie
(Beef Pie)
     Origin: South Africa
Beef and Cabbage Soup
     Origin: British
Al-Motubug
(Stuffed Pastry Squares)
     Origin: Saudi Arabia
Babute
(Curried Beef Meatloaf)
     Origin: Congo
Beef and Cassava Leaf Soup
     Origin: Liberia
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Baeckeofe
     Origin: Germany
Beef and Chilli Pizza
     Origin: American
Albondigas
     Origin: American
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Beef and Coconut Cream Curry
     Origin: Fusion
Alexanders Bubble and Squeak
     Origin: British
Baked Beef I
     Origin: British
Beef and Courgette Burgers
     Origin: Australia
Alicha Sega Wot
(Mild Beef Stew)
     Origin: Ethiopia
Baked Beef II
     Origin: British
Beef and Dumplings Crockpot Stew
     Origin: American
Aliter assaturas
(Roast Meats, Another Way)
     Origin: Roman
Baked Beef Steak Pudding
     Origin: British
Beef and Egg-flower Soup
     Origin: China
Aliter assaturas
(Roast Meats, Another Way)
     Origin: Roman
Baked Beefsteak Pudding
     Origin: British
Beef and Green Tomato Jalfrezi
     Origin: Fusion
Aliter Fabaciae
(Green Beans, Another Way)
     Origin: Roman
Baked Rump of Beef
     Origin: British
Beef and Greens in Peánut Sauce
(Beef and Greens in Peanut Sauce)
     Origin: Central Africa
Aliter Laseratum
(Another Hing Sauce)
     Origin: Roman
Balšica tava
(Veal in Royal Sauce)
     Origin: Montenegro
Beef and Greens Pepper Soup
     Origin: African Fusion
Aliter Pisa Sive Faba
(Peas or Beans, Another Way)
     Origin: Roman
Bamberger Krautbraten
(Bramberger Meat & Cabbage Casserole)
     Origin: Germany
Beef and Mange-tout
     Origin: China
All Day Crockpot Delight
     Origin: America
Baptismal Pot
     Origin: Germany
Beef and Mushroom Tshoem
     Origin: Bhutan
Almond Soup
     Origin: British
Barbecue Beef Stew
     Origin: American
Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
Altenglischer Pilzpudding
(Old English Mushroom Pudding)
     Origin: Germany
Barbecue Brisket
     Origin: American
Amarillo con Carne de Res
(Oaxacan Yellow Mole with Beef)
     Origin: Mexico
Barbecue Mutton Stew
     Origin: American

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cuts of beef

Cuts of Beef:

Neck — Braising and stewing, chuck steak for casseroles, mince for frying.
Chuck and Blade — Braising and stewing, chuck steak for casseroles, mince for frying.
Fore-rib — Rib-eye steaks and rib cutlets for grilling and barbecue. Fore-rib for roasting
Sirloin &2014; Sirloin, fillet and T-bone steaks. Boneless rolled sirloin and wing rib for roasting
Rump — Rump steak for grilling, frying or barbecue.
Topside/Silverside — Joints for oven or pot roasting. Daubes, strips and cubes for casseroles and stir-fries
Clod — Cuts for braising stewing and casseroles, mincemeat for frying.
Thick Rib — Brisket for pot roasts.
Thin Rib — Short ribs for casseroles and stews.
Thin Flank — Thin flank (skirt) for stir-fry or mince.
Thick Flank — Thick flank for pot roasting or braising steak for casserole.
Shin — For stewing, casseroles or braising.
Leg — Braising steaks for casseroled and stews.
Tongue — For pickling or braising.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

Brownies Make A Great Dessert

By nezona | Published 2011-11-15 09:06:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Chocolate brownies are the ‘anytime treat’ of the US. Regardless of the occasion from the 4th July to Christmas Brownies are a favourite snack time desert.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

How to Choose the Right Ice Machine for Your Business

By Morel Hudson | Published 2011-11-23 05:58:38 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The four main ice styles are classic cubes, gourmet cubes, nugget ice and flake ice. And there are three types of ice machines or icemakers you can purchase for your operation. Cube Ice Makers, Nugget Ice Machines and Flake Ice Machines.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.


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