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Classic Smash Burger
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⏱ 20 min
👤 4
🧺 Ingredients
- 700g (1.5 lbs) ground beef, 80/20 fat ratio
- 1 tsp fine salt
- ½ tsp black pepper
- 4 brioche burger buns
- 4 slices American or cheddar cheese
- Burger sauce: 3 tbsp mayonnaise
- Burger sauce: 1 tbsp ketchup
- Burger sauce: 1 tsp yellow mustard
- Burger sauce: 1 tsp pickle brine
- Burger sauce: ½ tsp garlic powder
- Toppings: lettuce, tomato, thinly sliced onion, pickles
- 1 tbsp butter for toasting buns
👨🍳 Instructions
- Mix burger sauce ingredients together and refrigerate. Divide beef into 8 loose balls (about 85g each) — do NOT compact them. Season just the outside with salt and pepper.
- Heat a heavy cast iron skillet or griddle over highest heat for 5 minutes until nearly smoking. The pan must be extremely hot.
- Toast bun halves: butter cut sides and toast in the pan for 1-2 minutes until golden. Remove and set aside.
- Place a beef ball in the hot pan. Immediately press DOWN firmly with a heavy spatula or burger press, smashing to about ¼ inch thin. Season the top with a pinch of salt.
- Cook for 90 seconds without moving — a dark brown crust forms. Scrape firmly and flip. Immediately place a slice of cheese on top.
- Cook 60 more seconds. The burger should have a deeply caramelized crust — this is the flavor.
- Spread burger sauce on both bun halves. Stack two smash patties per burger (the double is essential to the smash burger experience).
- Add lettuce, tomato, pickles, and raw onion. Press down gently and serve immediately while piping hot.
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Beef Tacos al Pastor Style
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⏱ 30 min
👤 4
🧺 Ingredients
- 600g (1.3 lbs) ground beef (or thinly sliced flank steak)
- 1 packet (28g) taco seasoning or make your own:
- 1 tbsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder
- ¼ cup (60ml) beef broth
- 8 small corn tortillas
- 1 small pineapple, diced (or 1 can pineapple chunks, drained)
- ½ white onion, finely diced
- Large handful fresh cilantro
- 2 limes
- 1 jalapeño, thinly sliced
- Shredded cabbage, cotija cheese, sour cream to serve
👨🍳 Instructions
- Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spatula. Cook for 8-10 minutes until well browned with some crispy bits. Drain most of the fat, leaving about 1 tbsp.
- Add taco seasoning and beef broth. Stir to combine and cook over medium heat for 3-4 minutes until liquid absorbs and meat is saucy. Taste and adjust salt.
- In a separate hot skillet or directly over a gas flame, quickly char the pineapple pieces for 1-2 minutes per side until caramelized. This adds incredible flavor.
- Warm tortillas: heat each one directly over a gas flame for 20-30 seconds per side until lightly charred, or in a dry pan. Stack and wrap in a towel to keep warm.
- Make a quick salsa: combine diced onion, cilantro, juice of 1 lime, and jalapeño. Season with salt.
- Assemble tacos: lay a warm tortilla flat, add a generous spoonful of beef, then charred pineapple chunks.
- Top with the onion-cilantro salsa, shredded cabbage, and crumbled cotija cheese.
- Finish with a squeeze of fresh lime and a dollop of sour cream.
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Slow-Cooked Beef Bolognese
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⏱ 2 hrs 30 min
👤 6
🧺 Ingredients
- 700g (1.5 lbs) ground beef (80/20)
- 200g (7 oz) pancetta or bacon, finely diced
- 2 medium onions, finely diced
- 3 medium carrots, finely diced
- 4 celery stalks, finely diced
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 240ml (1 cup) dry red wine
- 2 cans (800g) crushed tomatoes
- 240ml (1 cup) whole milk
- 2 bay leaves, 2 sprigs fresh thyme
- 1 tsp fine salt, ½ tsp black pepper
- Pinch of nutmeg
- 500g tagliatelle or pappardelle
- Parmesan and fresh basil to serve
👨🍳 Instructions
- Cook pancetta in a large Dutch oven over medium heat for 5-6 minutes until the fat renders and pancetta is lightly golden. Remove with a slotted spoon, leaving fat behind.
- Increase heat to medium-high. Add onions, carrots, and celery (the soffritto). Cook for 12-15 minutes, stirring often, until deeply golden. This is essential — do not rush.
- Add garlic and cook 1 minute. Add tomato paste and cook, stirring, for 3 minutes until it darkens.
- Add ground beef, breaking it up finely. Cook for 10-12 minutes, stirring frequently, until every bit is well browned — no pink remaining. Season with salt, pepper, and nutmeg.
- Return pancetta to pot. Pour in red wine. Stir and simmer for 5 minutes until wine mostly evaporates.
- Add crushed tomatoes, bay leaves, and thyme. Stir well. Bring to a gentle simmer.
- Reduce heat to very low. Cook uncovered for 1.5-2 hours, stirring every 20 minutes, until sauce is thick and deep in color. In the last 15 minutes, stir in the whole milk — this tenderizes the meat and mellows the acidity.
- Cook pasta in very well-salted water until al dente. Reserve 1 cup pasta water. Drain, then toss pasta in the Bolognese with a splash of pasta water to bind. Serve with generous Parmesan and fresh basil.
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Hearty Beef Stew
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⏱ 2 hrs 30 min
👤 6
🧺 Ingredients
- 1.2kg (2.6 lbs) beef chuck, cut into 1.5 inch cubes
- 3 tbsp all-purpose flour
- 2 tsp fine salt, divided
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large onion, roughly chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 240ml (1 cup) dry red wine
- 600ml (2½ cups) beef broth
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and sliced thick
- 2 cups frozen peas
- 3 sprigs fresh thyme, 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
👨🍳 Instructions
- Toss beef cubes with flour, 1 tsp salt, and pepper until evenly coated. Heat 2 tbsp oil in a large Dutch oven over high heat. Brown beef in batches — never crowd the pan. Sear 3-4 minutes per side until deeply brown on all surfaces. Remove each batch and set aside.
- Add remaining oil and reduce to medium. Add onion with a pinch of salt. Cook 5 minutes. Add garlic and tomato paste. Cook, stirring, for 3 minutes.
- Pour in red wine. Stir vigorously, scraping up every bit of browned crust from the bottom. Simmer 3 minutes.
- Return all beef to pot. Add beef broth, thyme, bay leaves, and Worcestershire. Liquid should come about ¾ up the beef — add more broth if needed.
- Bring to a boil, then reduce to the lowest simmer. Cover and cook for 1.5 hours, stirring occasionally. The beef is ready when it breaks apart easily when pressed with a spoon.
- Add potatoes and carrots. Continue cooking uncovered for 30 minutes until vegetables are tender and sauce has thickened.
- Add frozen peas in the last 5 minutes. Taste and adjust seasoning generously — stew needs lots of salt.
- Ladle into deep bowls and finish with fresh parsley and crusty bread on the side.
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Korean Beef Bulgogi
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⏱ 25 min + 1 hr marinating
👤 4
🧺 Ingredients
- 700g (1.5 lbs) ribeye or sirloin, very thinly sliced (ask butcher or freeze 30 min and slice yourself)
- Marinade: 1 Asian pear or kiwi, grated (tenderizes the meat)
- Marinade: 4 tbsp soy sauce
- Marinade: 2 tbsp sugar or honey
- Marinade: 1 tbsp sesame oil
- Marinade: 5 garlic cloves, minced
- Marinade: 1 tbsp fresh ginger, grated
- Marinade: 2 tbsp gochujang or ½ tsp black pepper
- 3 green onions, cut into 2 inch pieces
- 1 medium onion, thinly sliced
- 2 tbsp sesame seeds
- 2 tbsp neutral oil
- Steamed rice and kimchi to serve
👨🍳 Instructions
- Combine all marinade ingredients in a bowl and whisk together. The grated pear contains natural enzymes that break down the meat proteins, making it incredibly tender.
- Add the sliced beef, sliced onion, and green onions to the marinade. Mix well with your hands so every piece is coated. Cover and refrigerate for minimum 1 hour, ideally 4 hours.
- Remove from refrigerator 20 minutes before cooking. Drain off excess marinade — too much liquid will steam the beef instead of searing it.
- Heat a large wok or skillet over the highest possible heat. Add oil and swirl to coat.
- Cook beef in batches — never more than what fits in a single layer. Add beef and spread out immediately. Let cook without stirring for 1-2 minutes until caramelized and charred in spots.
- Toss quickly and cook 1-2 more minutes. Remove to a platter. The beef cooks incredibly fast — total time per batch is 3-4 minutes.
- Continue with remaining beef. If the pan starts smoking excessively between batches, wipe briefly with a paper towel.
- Pile all the bulgogi on the platter, sprinkle with sesame seeds, and serve immediately over steamed rice with kimchi on the side.
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Beef and Bean Chili
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⏱ 1 hr 15 min
👤 6
🧺 Ingredients
- 900g (2 lbs) ground beef (80/20)
- 2 cans (800g) kidney beans, drained
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes
- 1 large onion, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 1-2 jalapeños, diced (seeds removed for less heat)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp oregano
- 240ml (1 cup) beef broth
- 2 tbsp olive oil, 1 tsp salt
- Toppings: cheddar, sour cream, green onion, tortilla chips
👨🍳 Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, breaking it up. Cook for 10-12 minutes until deeply browned with crispy bits. Do not drain all the fat — about 1 tbsp adds flavor. Remove beef.
- In the same pot, add onion and bell pepper. Cook 6-8 minutes until softened. Add garlic and jalapeño. Cook 2 minutes.
- Add chili powder, cumin, smoked paprika, cayenne, and oregano. Stir constantly for 2 minutes until spices bloom — they should stick slightly and smell incredibly fragrant.
- Return beef to the pot. Add both cans of tomatoes, drained beans, beef broth, and salt. Stir well.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 45-60 minutes, stirring every 10-15 minutes. The chili is ready when it thickens noticeably and the flavors meld.
- Taste throughout cooking — chili needs generous seasoning. Add more salt, chili powder, or cayenne as desired.
- For a thicker chili, use a potato masher to mash about ¼ of the beans directly in the pot.
- Serve in deep bowls, topped with shredded cheddar, sour cream, sliced green onions, and crushed tortilla chips.
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Beef Meatballs in Sunday Tomato Sauce
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⏱ 1 hr
👤 6
🧺 Ingredients
- 700g (1.5 lbs) ground beef (or 50/50 beef and pork)
- 60g (1 cup) fresh breadcrumbs
- 60ml (¼ cup) whole milk
- 1 large egg
- 4 garlic cloves, minced, divided
- 40g (⅓ cup) Parmesan, finely grated
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fine salt, ½ tsp pepper, ½ tsp dried oregano
- Sunday Sauce: 2 tbsp olive oil
- Sunday Sauce: 1 large onion, grated
- Sunday Sauce: 2 cans (800g) San Marzano tomatoes
- Sunday Sauce: 1 tsp sugar, 1 tsp salt, ½ tsp red pepper flakes
- 500g spaghetti and extra Parmesan to serve
👨🍳 Instructions
- Soak breadcrumbs in milk for 5 minutes until absorbed. In a large bowl, combine ground meat, soaked breadcrumbs, egg, half the garlic, Parmesan, parsley, salt, pepper, and oregano. Mix gently with your hands just until combined — overmixing makes tough meatballs.
- Wet your hands with cold water. Roll mixture into 1.5 inch balls (about 40g each). You should get about 22-24 meatballs. Refrigerate 15 minutes to firm up.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown meatballs in batches, turning to brown all sides, about 6-8 minutes total. They don't need to be cooked through. Remove and set aside.
- In the same pot, reduce heat to medium. Add grated onion and cook 5 minutes. Add remaining garlic and cook 1 minute.
- Add San Marzano tomatoes, crushing them by hand as you add them. Add sugar, salt, and red pepper flakes. Stir well.
- Gently nestle all the meatballs into the sauce. Spoon sauce over each one.
- Bring to a gentle simmer, cover partially, and cook for 25-30 minutes until meatballs are cooked through and sauce is rich and thickened. Turn meatballs gently halfway through.
- Cook spaghetti in very well-salted boiling water until al dente. Toss pasta with sauce. Serve meatballs over pasta with extra Parmesan.
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Ribeye Steak with Herb Butter
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⏱ 25 min
👤 2
🧺 Ingredients
- 2 ribeye steaks, 2.5-3cm (1-1.2 inch) thick, about 350g each
- 2 tsp coarse salt (applied 45 min before cooking)
- 1 tsp cracked black pepper
- 1 tbsp neutral oil with high smoke point
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Herb butter: 4 tbsp unsalted butter, softened
- Herb butter: 1 tbsp fresh parsley, minced
- Herb butter: 1 tsp fresh thyme, minced
- Herb butter: 1 garlic clove, grated
- Herb butter: ½ tsp flaky salt
👨🍳 Instructions
- Make herb butter ahead: mix softened butter with parsley, thyme, grated garlic, and flaky salt. Roll into a log in plastic wrap. Refrigerate until needed.
- Season steaks with coarse salt and let sit at room temperature for at least 45 minutes (or up to 1 hour) — this is called dry brining and creates a better crust.
- Pat steaks completely dry with paper towels. Season with cracked black pepper.
- Heat a heavy cast iron skillet over highest heat for 5-7 minutes until smoking. Add oil and swirl.
- Place steaks in the pan — they should sizzle loudly. Do NOT move for 3-4 minutes. Flip and sear 3-4 more minutes for medium-rare (internal temp 54-57°C/130-135°F). For thicker steaks, hold the sides against the pan for 1 minute each.
- Reduce heat to medium. Add butter, smashed garlic, thyme, and rosemary. As butter melts and foams, tilt the pan and spoon the bubbling butter continuously over the steaks for 1-2 minutes — this is basting and adds incredible flavor.
- Remove steaks to a wire rack. Rest UNCOVERED for exactly 8-10 minutes — this step is not optional. Cutting too early loses all the juices.
- Slice against the grain or serve whole. Place a thick slice of herb butter on top of each hot steak and serve immediately.
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Middle Eastern Beef Kebabs
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⏱ 35 min + 30 min rest
👤 4
🧺 Ingredients
- 700g (1.5 lbs) ground beef (not too lean — 80/20)
- 1 medium onion, grated and squeezed dry
- 4 garlic cloves, minced
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp allspice
- ½ tsp cinnamon
- ¼ tsp cayenne
- 1 tsp fine salt, ½ tsp pepper
- Flat pita bread, sliced tomatoes, cucumber
- Tahini sauce and sumac onions to serve
👨🍳 Instructions
- Combine ground beef, grated onion (squeeze all liquid out with your hands), garlic, parsley, mint, and all spices. Mix thoroughly by hand for 2-3 minutes — you want the mixture to become very smooth and sticky.
- Refrigerate the mixture for 30 minutes — this helps the kebabs hold together on the skewers.
- If using wooden skewers, soak in water for 30 minutes. Preheat a grill or grill pan to medium-high heat.
- Wet your hands with cold water. Take a handful of meat (about 100g) and press it firmly around a skewer, squeezing and shaping into a 4-5 inch log shape. Press firmly so it adheres — make sure no air pockets.
- Grill kebabs over medium-high heat for 3-4 minutes per side, turning gently. Total cooking time 12-15 minutes until cooked through and nicely charred in spots. Do not poke with a fork — use tongs.
- While kebabs cook, make sumac onions: thinly slice ½ a red onion, toss with 1 tsp sumac and a pinch of salt.
- Make tahini sauce: whisk ½ cup tahini with ¼ cup water, 2 tbsp lemon juice, 1 garlic clove, and salt until smooth.
- Warm pita bread. Serve kebabs on pita with sumac onions, tomatoes, cucumber, and a generous drizzle of tahini sauce.
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Beef and Broccoli Stir Fry
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⏱ 25 min + 20 min marinating
👤 4
🧺 Ingredients
- 600g (1.3 lbs) flank steak or sirloin, sliced thin against the grain
- Marinade: 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp baking soda
- 500g (5 cups) broccoli florets
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp neutral oil
- Sauce: 4 tbsp oyster sauce
- Sauce: 2 tbsp soy sauce
- Sauce: 1 tbsp dark soy sauce (for color)
- Sauce: 1 tsp sesame oil
- Sauce: 1 tsp sugar
- Sauce: 1 tsp cornstarch mixed with 3 tbsp water
- Steamed rice to serve
👨🍳 Instructions
- Marinate beef: combine sliced beef with soy sauce, cornstarch, and baking soda (baking soda tenderizes the beef — this is a Chinese restaurant technique called 'velveting'). Toss well and marinate for 20 minutes.
- Whisk together all sauce ingredients. Set aside.
- Blanch broccoli: bring a pot of water to boil. Add broccoli and cook for exactly 2 minutes — just until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.
- Heat wok or large skillet over highest heat. Add 2 tbsp oil. Add beef, spreading in a single layer. Sear without stirring for 2 minutes. Toss and cook 1 more minute. The edges should be caramelized. Remove to a plate.
- Add remaining oil to wok. Add garlic and ginger, stir-fry for 30 seconds.
- Add blanched broccoli. Toss for 2 minutes over high heat.
- Return beef to wok. Pour sauce over everything. Toss constantly for 1-2 minutes until sauce thickens dramatically and coats every piece.
- Serve immediately over steamed rice while the sauce is still glossy.