Welcome to the Celtnet Beef Recipes 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...

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 Goose and Duck Recipes
Ham Recipes Lamb Recipes Mutton Recipes
Offal Recipes Pork Recipes Turkey Recipes
Veal Recipes

Alphabetical list of beef recipes follow (limited to 100 recipes per page). There are 732 recipes in total:


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Ćevapčići
     Origin: Serbia
Batatis Mahshiya
(Stuffed Potatoes)
     Origin: Egypt
Beef Loaf with Horseradish Sauce
     Origin: British
A Different Sauerbraten
     Origin: German
Bavarian Veal
     Origin: German
Beef Madras
     Origin: India
A New Hot Pot
( A New Hot Pot)
     Origin: British
Bayerisches Kalbfleisch mit Spargel
(Barvarian Veal With Asparagus)
     Origin: German
Beef Mayonnaise
     Origin: British
Abish
     Origin: Ethiopia
Bean Ghoulash with Beef
     Origin: Czech
Beef Noodle Soup
     Origin: American
Adana Kebab
     Origin: Turkey
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
Adobo Beef
     Origin: America
Beef à la Daube Le Maire
     Origin: American
Beef Ragú
     Origin: Italy
African Chow Mein
     Origin: African Fusion
Beef and Cassava Leaf Soup
     Origin: Liberia
Beef Rendang
     Origin: Indonesia
African Moussaka
     Origin: African Fusion
Beef and Chilli Pizza
     Origin: American
Beef Rouladen
(Beef Rolls)
     Origin: Germany
Akume with Ademe Sauce
     Origin: Togo
Beef and Coconut Cream Curry
     Origin: Fusion
Beef Roulades with Collard Greens
     Origin: Germany
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Beef and Courgette Burgers
     Origin: Australia
Beef Salad
     Origin: British
All Day Crockpot Delight
     Origin: America
Beef and Dumplings Crockpot Stew
     Origin: American
Beef Schnitzel with Spinach
     Origin: Germany
American Hot Chilli Beef Deep Pan Pizza
     Origin: America
Beef and Egg-flower Soup
     Origin: Chinese
Beef Soup with Winter Vegetables
     Origin: British
Anguillan Kebabs
     Origin: Anguilla
Beef and Greens in Peanut Sauce
     Origin: Central Africa
Beef Stew with Eggs
     Origin: Egyptian
Anguillan Rice and Peas
     Origin: Anguilla
Beef and Mange-tout
     Origin: China
Beef Stir Fry with Black Bean Sauce and Egg Noodles
     Origin: Australia
Apple Beef
     Origin: Germany
Beef and Mushroom Tshoem
     Origin: Bhutan
Beef Strips in a Whisky Sauce
     Origin: Scotland
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
Beef Stroganoff
     Origin: British
Armenian Basturma
     Origin: Armenia
Beef and Nettle Greens in Peanut Sauce
     Origin: African Fusion
Beef Wellington
     Origin: Britain
Australian Meat Pie
     Origin: Australia
Beef and Potato Soup
     Origin: South Africa
Beef with Ginger and Honey and a Sour Cream Sauce
     Origin: Fusion
Babotee
     Origin: South Africa
Beef and Spinach
     Origin: Nigeria
Beef, Kidney and Mushroom Pie
     Origin: British
Babotie
(Beef Pie)
     Origin: South Africa
Beef and Stout Stew
     Origin: Irish
Beef, Potato and Mushroom Stew
     Origin: Moldova
Babute
(Curried Beef Meatloaf)
     Origin: Congo
Beef and Vegetable Soup
     Origin: British
Beetroot Soup with Beef
     Origin: Latvia
Baeckeofe
     Origin: German
Beef and Wild Herb Soup
     Origin: British
Belarusian Salad
     Origin: Belarus
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Beef Cakes
     Origin: British
Belgian Beef
     Origin: British
Balšica tava
(Veal in Royal Sauce)
     Origin: Montenegro
Beef Cameroon
     Origin: Cameroonian
Beninese Beef Stew
     Origin: Benin
Bamberger Krautbraten
(Bramberger Meat & Cabbage Casserole)
     Origin: German
Beef Creams
     Origin: British
Berghof Ragout
(Ragout a la Berghof)
     Origin: German
Baptismal Pot
     Origin: German
Beef Curry
     Origin: Reunion
Beyd Mghelef
(Meat-covered Eggs)
     Origin: Algeria
Barbecue Beef Stew
     Origin: American
Beef in Bisort Leaves
     Origin: British
Biafran Stew
     Origin: Nigeria
Barbecue Brisket
     Origin: American
Beef in Bitter
     Origin: British
Bierrocks
     Origin: Germany
Barbecue Steak
     Origin: American
Beef in Claret
     Origin: Scottish
Big Bowl Chili
     Origin: American
Barbecued Bean Soup
     Origin: American
Beef in Cumin Sauce
     Origin: Central Africa
Biltong
     Origin: Southern Africa
Barbecued Beef Roast
     Origin: Australian
Beef in Lettuce Leaves
     Origin: British
Biltong Pâté
     Origin: South Africa
Barbecued Meatballs
     Origin: American
Beef in Stout
     Origin: Ireland
Biriani
     Origin: East Africa
Basterma
(Spiced Dried Meat)
     Origin: Armenia
Beef in the Burmese Style
     Origin: Fusion
Basturma
(Marinated Skewered Beef)
     Origin: Georgia
Beef Internal Soup
     Origin: Liberia

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Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Great British Springtime Recipes

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

Recipe Information:

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.


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