Beef

This Old World dish is actually an easy make-ahead appetizer. Our beef char-tare tweaks the standard approach with the simple addition of a little charred umami and texture to take advantage of the beautiful October grilling weather.

Nashville has a terrific selection of kebab restaurants all over town. The big pita sandwich loaded with döner, shawarma or gyro shaved from a vertical rotisserie is the quick, fresh and affordable lunch of choice for many. However, those kebabs made with ground meat — the hamburger of the Mediterranean kebab corridor — are the style you can, and should, make at home. They’re a more interesting alternative to the usual grilled burger and kids love “meat on a stick.”

Did you know it takes just about an hour to make fabulous roast beef at home? Instead of the pricier rib roast cut (an uncut rib-eye steak), use the lean rump or eye-of-round roast. They have a rich beefy flavor, but they’re also tougher cuts, so overcooking means disaster. The key to tender success is a few minutes in a super hot oven and a sharp temperature drop for a nice rare to medium-rare finish.

Oven Smoked Brisket will serve you for a lifetime of celebrations. This flavorful cut doesn’t need much of your attention, just steady, low moist heat and plenty of time for the connective tissue to break down and become tender. Think roast, not steak.

Whether you’re a BBQ pro or an occasional weekend smoker, Texas Smoked Beef Chuck will knock your socks off in half the time it takes to pull off the same feat with a brisket.

Borscht Beef is a meaty stew of chuck roast, beets and carrots perfect for stuffing into a baked potato.