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The Cookstr Weekly: Here’s the Beef! Ten Meaty Classics to Sink Your Teeth Into

March 12, 2014
I eat lots of vegetables, I promise! And not just out of obligation! I’m happy to base a meal around a warm sweet potato, and most of my breakfasts include as much spinach, corn, and broccoli as they do eggs. But sometimes, especially towards the end of a long and trying winter, the siren song of a bone-in ribeye or some coarsely ground chuck becomes difficult to ignore.
When that’s the case, try sinking your teeth into these ten meaty recipes, from the very basic to the downright splurgy.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Francine Segan

The beef in this recipe comes in the form of thinly sliced roast beef, bolstered with sweet sausage and pancetta or bacon for a meaty triad that melds perfectly with the sweet notes in this sauce. You end up with a sort of inside-out ravioli experience. Segan writes, “The concept of using the ravioli filling as a condiment for pasta is very liberating! It was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced ravioli aperto “open ravioli” back in the ’80s. Nowadays, many Italians, pressed for time, forgo ravioli making and turn the filling into a free-form sauce for pasta. The flavors are the same and it saves time.”

More Beef Recipes from Cookstr

Basic Beef by Beverly Mills and Alicia Ross
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Straight-Up Roast Beef by Molly Stevens
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Spaghetti and Meatballs by John Torode
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  by Deirdre Rawlings

 

“Miso soup is a vital component of Japanese diets. Made from fermented soybeans, it’s like chicken soup for the Japanese soul (but without the chicken). Through fermentation, the friendly flora break down soy’s medicinal compounds-daidzein and genistein which function as antioxidants and anti-inflammatory substances in the body. Miso also contains protein, fiber, tryptophan, manganese, vitamin K, and zinc. And it tastes delicious, too!” – Deirdre Rawlings

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2 Comments leave one →
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