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beef

Hickory-smoked brisket with Southwestern barbecue sauce

By dave on 7/14/2012

Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, […]

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Griddle cheeseburgers with onions

By dave on 6/25/2011

We made these on a small griddle we put on our gas grill outside. I think the griddle is key because it allows the fat rendered from the burger to fry the outside, and it is very hot but unlike cooking over flame won’t ignite and char the burger. Very key. Now I want a […]

Posted in Recipes | Tagged beef, grilling | Leave a response

French-style beef stew (a.k.a., Daube Provencal)

By dave on 11/2/2008

Serves 4 to 6.   Cooks Illustrated November 1, 2005. Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work. Our favorite cut of […]

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Beef stew carbonnade

By dave on 11/17/2007

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed […]

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