Beef recipes

Beef is versatile enough to be the star of pies, pastas, curries and stews. These easy recipes include all types of cuts, from budget beef mince to fancy fillet.

Browse all our best beef mince recipe ideas.

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Picanha steak with parmesan fonduta, radicchio, anchovies and shallots

Impressive recipes for a special occasion

Picanha steak with parmesan fonduta, radicchio, anchovies and shallots

Tender and juicy picanha steak is cooked to perfection and served with creamy parmesan potatoes and a peppery radicchio and anchovy salad.

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Asma Khan’s first-class railway curry

Beef curries

Asma Khan’s first-class railway curry

Celebrated chef Asma Khan shares her recipe for railway curry, a mutton or beef coconut-based curry with a rich history. 

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Celeriac and beef stroganoff with crispy thyme crumbs

Celeriac

Celeriac and beef stroganoff with crispy thyme crumbs

This is a lighter version of classic beef stroganoff, which swapping soured cream for creamy celeriac purée. It's ready in just 30 minutes.

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Slow-cooked short rib and pineapple tacos

Tacos

Slow-cooked short rib and pineapple tacos

Short ribs marinaded with pineapple and chilli, then slow cooked for hours, make an incredible taco filling. Serve with avo and sour cream.

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Sri Lankan roasted beef curry

Beef curries

Sri Lankan roasted beef curry

Eroshan Meewella shares his recipe for an indulgent Sri Lankan beef curry in a richly spiced coconut and tomato sauce.

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Andrew Wong’s beef ‘XO’ sauce

Celebrity chef recipes

Andrew Wong’s beef ‘XO’ sauce

Umami-rich XO sauce is usually made with dried seafood, but here chef Andrew Wong shows you how to make a flavoursome XO sauce with beef.

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Best-of-the-best beef wellington

Wellingtons

Best-of-the-best beef wellington

Want to show off your cookery skills? Try our best-of-the-best beef wellington recipe for the ultimate take on this culinary classic. 

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Steak and charred pear salad with blue cheese and tarragon dressing

Filling salads

Steak and charred pear salad with blue cheese and tarragon dressing

This filling salad showcases some classic flavour combos: steak with tangy blue cheese, bitter winter leaves, sweet pear and crunchy pecans.

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Beef carpaccio with pickled pear and parmesan mayonnaise

Pears

Beef carpaccio with pickled pear and parmesan mayonnaise

This carpaccio is a masterpiece on the plate, with butter-soft beef, pear, umami-rich mayo and crunchy nuts, A perfect make-ahead starter.

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Caramelised coconut beef

Batch cooking

Caramelised coconut beef

Inspired by Indonesian rendang and Thai massaman, this intensely rich and fragrant caramelised coconut beef is a favourite-in-the-making.

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Mondeghili (fried breaded beef and pork meatballs)

Meatballs

Mondeghili (fried breaded beef and pork meatballs)

These crunchy meatballs – a Milanese mainstay – may have begun as a way to use up leftover meat, but they’re now a popular aperitivo snack.

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Chitarrone alla teramana (square spaghetti with mini meatballs)

Spaghetti

Chitarrone alla teramana (square spaghetti with mini meatballs)

Try this traditional spaghetti and meatballs recipe from Abruzzo. Chitarrone – square spaghetti – with rich mini meatballs in a tomato sauce.

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Coda alla vaccinara (Roman braised oxtail)

Beef stews

Coda alla vaccinara (Roman braised oxtail)

Coda alla vaccinara is an iconic Roman dish made with oxtail. The meat is slow-cooked with celery, while cocoa gives the stew earthy depth.

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Bistecca alla fiorentina (florentine porterhouse steak)

Steak

Bistecca alla fiorentina (florentine porterhouse steak)

This iconic Italian dish – porterhouse steak with rosemary – is a staple of Florence restaurants. Serve with white beans and Tuscan red wine.

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Roast beef pan bagnat

Sandwiches

Roast beef pan bagnat

Pan bagnat is the king of picnic sandwiches – and our version roast beef and tapenade mayo. Make in advance, so the flavours can mingle.

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Smoked brisket buns with mustard barbecue sauce and pickled chillies

Alternative barbecue

Smoked brisket buns with mustard barbecue sauce and pickled chillies

Smoked brisket is the pinnacle of low-and-slow barbecuing. This recipe by David Carter of Smokestak is perfect for a big summer get-together.

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