Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
Beef fillet roulade with porcini mushroom stuffing. The execution could not be easier: if you get a nice middle cut of fillet - but frankly any part will go - all you do is open it up like a book with a sharp knife, spread with the stuffing and roll it up again.
Rib-eye steak with green vegetables and blue cheese sauce. Simplicity itself and one of the best dinners you can have. If you’re really shopping for food on the night you eat it then the key thing – bring meat to room temperature – is a bit of a challenge.
Roasted bone marrow with salty, herby topping is the quintessence of umami. Marrow is ultra-nutritious and needs just 20 minutes’ roasting in a hot oven.
Beef brisket braised with onions, mushrooms and sweet wine. The choice of aromatics is free but I’ll say this particular selection made very good sauce.
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Carne asada, a Mexican dish of marinated, grilled and thinly sliced beef. The fact is, marinade cooks things. It imparts flavour all right but we sometimes forget that’s not its only role – it tenderises tougher cuts.
Sharing steak cooked in the oven on a cast iron pan, served with Roquefort butter. I can’t quite work out what makes this cooking method so effective but it is that.
Slow cooked chili con carne with beef and red and white beans. This is one hell of a contentious dish. First off, the name is wrong: purists call it just chili. Second, the provenience.
Jumbo pasta shells, conchiglioni, stuffed with ground beef and baked with mozzarella and parmesan. There are only so many things you can do with minced meat; and depending on whereabouts you are, the flavourings, additions and textures will change subject to available produce.
Côte de bœuf seasoned with dry mustard, seared in a pan and roasted in the oven. Côte de bœuf is basically an enormous rib-eye steak with the bone in.
Corn tortilla chips nachos with homemade beef chilli, corn and cheese. Nachos are an obscenely cunning trick of how to turn eating crisps into a full meal.
Perfect beef fillet steaks cooked medium rare, served with anchovy butter. Smoking hot pan still holds, no question, but to ensure the meat is cooked evenly through even with thickish cuts, and even at cuisson bleu, you need to flip the steak...
Italian beef ragu; pasta sauce with beef and pork mince, soffrito and tomato sauce. The amount of about 3-4 tablespoons of the sauce per person gives the perfect balance between Italian sparsity and British overload.
What a glorious thing roast beef is. Perfect invention for a Sunday, to stick a quarter of a cow into the oven and forget about it for the time it takes to get to church and back – or play a stint of World of Warcraft upstairs.
Roast sirloin of beef cooked at low temperature produces as fantastic result as sous-vide cooking. The caveat: abandon all hope if you don’t own a digital probe of some kind.
Best red wine braised short ribs of beef with plum sauce, sweet and tender, called Obama’s short ribs, after the dish served to Barack Obama in a Harlem restaurant.
Sizzling beef in black bean sauce: a spicy oriental stir-fry with tender beef strips and mixed vegetables. The Chinese have some truly weird and wonderful names for dishes.
Steak and ale pie with flaky homemade shortcrust pastry. Supremely flavourful, hitting all the right spots with the salty, the meaty and the earthy from the mushrooms
Steak and grilled vegetables - perfect weeknight supper. My favourite beef cookedness is such that will occasionally prompt comments along the lines of ‘this is still mooing!' But I understand that others universally prefer their beef slightly more done.
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