Beef Broth

Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Osso Buco alla Milanese

Tender braised veal shanks served with a bright gremolata topping.

Italian

Beef Stroganoff

Tender beef in a creamy mushroom sauce

Russian

Classic French Onion Soup

Rich and savory soup topped with melted Gruyère cheese.

French

Our Favorite Texas Beef Chili

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.

Braised Brisket with Bourbon-Peach Glaze

This savory-sweet braised brisket is elevated with a glaze of peach jam and bourbon. The meat is simmered in a flavorful broth of stout, bourbon, and soy sauce for maximum tenderness and depth of flavor.