Whether it’s a tried-and-true Sunday supper classic or an unexpected twist to savory beef comfort food, the expert chefs at Beef. It’s What’s For Dinner. are sharing their much-loved, hand-crafted, all-time-favorite recipes. Bon appétit!
I love beef Short Ribs that are cut Flanken-style. They can be cooked in a short time and can be eaten right off the bone. A simple marinade gives them such a great flavor. This recipe takes me back to Fourth of July parties with family and friends. - Chef Pam Nash
This dip is similar to a recipe that my aunt used to make for me and my siblings when we spent summers in the Upper Peninsula of Michigan. I always loved it! Many of the ranchers that I work with say they often serve a version of this as a spread on sandwiches to their farm or ranch crews. That feedback inspired me greatly. - Chef Laura Hagen
For a few summers when I was a teenager, my dad opened a chuckwagon outside the stables at the Elkhorn Lodge in Estes Park, Colorado. After a trail ride, customers could pull up a bale of straw, enjoy the sunset and dine outside. The menu would often consist of steak, cowboy beans and corn on the cob, all made on an open fire. - Chef Laura Majors
Growing up on a farm and dairy, beef stew was something my mother and grandmothers would prepare to warm us up after a long day of working outside doing chores in the cold. I updated a traditional beef stew recipe to include the African chili blend, harissa. - Chef Barry Strand
I love this braised Brisket recipe because it reminds me of my family, the great times cooking together and eating around the dinner table. It’s a very recognizable aroma when you walk into a home and someone has a Brisket going. The aroma is one of comfort, coziness and it makes me smile. - Chef Marci Levine
Growing up, Sunday was always the day for beef roasts. This recipe is perfect for Sunday supper and has an Old West chuckwagon appeal. The bitter notes from the coffee powder, the sweet notes from the brown sugar, along with the umami in the beef, marry well with the compote. - Chef Dave Zino