Beef cheeks: a twist with dark beer
Beef Recipes – Juicy, Flavour-Packed Dishes
Beef can be festive or fast — from a seared steak to creamy svíčková with dumplings that the whole table loves. Find hearty goulash, slow braises, a proper broth, and quick pan dinners. Whether it's a Sunday lunch or a dinner in minutes, there's plenty to choose from.
Spring meatloaf with wild garlic and sweet potato mash
Dill sauce with slow-roasted beef
Turkey roulade stuffed with white asparagus and pan-fried asparagus
Italian risotto with salsiccia and gran moravia cheese
Almost effortless french onion soup
Snowflake crisps – no-bake asian marshmallow cookie bars
Perfect homemade pizza
Oven-braised beef in red wine with vegetables
Slow-braised pork ragù with red wine
Weekend tip: beetroot beef burgers
No-bake oreo dessert that's delicious all year round
Mexican burrito with beans and ground beef
Spicy fried rice with meat and vegetables
Dolmio mushroom lasagne
Charlotte with curd cheese and forest berries
Pho bo – vietnamese beef noodle soup
Homemade mint chocolate marshmallows
Chicken roulade with goat cheese and wild garlic
Homemade watermelon marshmallows
Frequently asked questions
What's the best beef for a steak?
Reach for sirloin, tenderloin, or ribeye — they have the right fat and stay juicy. Let the meat come to room temperature before searing, and rest it after.
How do I tell when a steak is done the way I want?
A thermometer is the surest way: 50–52 °C for rare, 56–58 °C for medium, above 65 °C for well done. Without one, use the palm test — the more done the meat, the firmer it feels.
Which beef is best for goulash and braising?
For slow braising, go for shin, chuck, or cheeks. They're full of connective tissue that melts down, leaving the meat soft and juicy.
How long should beef broth simmer?
A proper meat-and-bone broth wants at least three to four hours with the surface barely trembling. Don't rush it — a clear, rich broth comes from quiet bubbling, not a rolling boil.
Why did my beef turn out tough?
Beef wants either hot and fast or low and slow — nothing in between. Tough meat usually means the wrong cut for the technique: don't braise steak cuts, and don't try to pan-fry shin.