Equipment | Techniques | Recipes
TECHNIQUES
BEEF RECIPES
Quick Info
Roasts, Prime Steaks and Hearty Stews
Few ingredients evoke comfort and celebration quite like beef. Every cut tells a story — the robust flavours of a slow-braised chuck, the buttery tenderness of a fillet, the satisfying richness of a well-marbled ribeye. Our collection of beef recipes takes you from quick, weekday-friendly meals to slow-cooked, flavour-packed feasts designed to impress. Whether you’re cooking for two or a crowd, these recipes ensure every meal becomes memorable.
COOKING METHODS
Beef is one of the most versatile meats in the kitchen, lending itself to a wide range of cooking methods that bring out different textures and flavours. The choice of technique is often guided by the cut, with each method designed to make the most of the meat’s natural structure and fat content.
Moist heat cooking is ideal for tougher cuts taken from well-worked muscles, such as chuck, shin, brisket, and blade. Methods like braising, stewing, and slow cooking use gentle heat over time, allowing connective tissue to break down and transform into rich, tender meat. Cooked in stock, wine, or sauces, these dishes develop deep, layered flavours and a soft, comforting texture that improves with patience.
Grilling is suited to tender cuts that benefit from quick cooking over high heat, such as steaks, burgers, and thinner cuts of beef. The intense heat creates a caramelised crust on the surface while keeping the interior juicy and flavourful. Whether cooked over open flames or on a heavy griddle, grilling highlights the natural richness of beef and adds a distinctive charred finish.
Roasting bridges these approaches, using dry heat to cook larger joints evenly while developing a well-browned exterior. Cuts like rib, sirloin, and rump are particularly well suited to roasting, producing meat that is tender, flavoursome, and easy to carve. Proper resting after roasting is essential, allowing juices to redistribute and ensuring a moist, satisfying result.
Together, these cooking methods demonstrate the adaptability of beef. By matching the cut to the appropriate technique, each approach brings out the best qualities of the meat, whether that’s slow-cooked richness, grilled intensity, or the classic comfort of a perfectly roasted joint.
COMMON BEEF CUTS
Cuts for Roasting
Cuts for Steaks
Cuts for Braising
Beef Bourguignon
Beef Bourguignon is a traditional French stew where slowly braised beef becomes meltingly tender in a rich red wine sauce. Cooked gently with bacon, mushrooms, onions, and herbs, the dish develops deep, layered flavours over time. It is a comforting, elegant stew that rewards patience and is best enjoyed with simple accompaniments that allow the sauce to shine.
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Roast Beef
A traditional roast beef is a centrepiece dish defined by simplicity and good ingredients. A well-chosen joint is roasted until richly browned on the outside and tender within, then rested and carved into generous slices. Served with roast potatoes, seasonal vegetables, and gravy, it is a timeless meal that celebrates the natural flavour of beef without unnecessary embellishment. A great roast beef relies more on cut, seasoning, and resting than complexity. Choose the best joint you can afford, cook it confidently, and let the beef speak for itself.
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