Beef

12 best steak recipes for any occasion

Whether you fancy fillet or flat iron, rib-eye or rump, sirloin or skirt, we’ve got you covered with our favourite steak recipes – think comforting pies, speedy stir-fries, and show-stopping centrepieces. Try to buy the best quality steak you can afford, it’ll make all the difference on the flavour-front.

How to make beef tacos

Using our

Simple Christmas dinner alternatives for smaller gatherings

How to make the best beef stew recipe

This month, we’re looking at

Valentine’s Day

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A Butcher’s Blog: BBQ

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Jamie’s best of beef – top 10 dishes

Sometimes there is nothing that can come close to the ultimate meat – beef. Whether it is a sizzling sirloin or a proper pie it is the omnivore’s paradise, so we're celebrating it with some of Jamie’s belting

Super-speedy beef suppers

Good quality, high-welfare beef can be a luxury food purchase, but there are loads of ways of making a decent bit of beef stretch further, particularly if you pad your meals out with plenty of vegetables or store-cupboards staples such as rice or noodles.

Brisket – best pot roast for cooler climates

Now the weather has a little chill in the air my thoughts have turned to some Autumnal cooking and comfort recipes.

Boston butt: a true American favourite

This January on JamieOliver.com the focus is on foods and recipes from America, and the influences from that great melting pot of cultures. As my regular readers will be aware, here at Barbecoa we are best known for our quality dry-aged beef, but let’s start with pork - Boston butt, to be precise. Best known as the cut that is used to make wonderful pulled pork, a Boston butt, as most UK butchers would know, starts life as a neck-end; half of the pigs shoulder. The other half is often called a hand and spring.

Argentina: perfect steak & red wine

My first recollection of Argentina was in 1978, beamed via my parent’s television. It was a strange, exotic country measuring the size of a small field that appeared to be ruled by a sullen man in a raincoat, who constantly had a cigarette hanging from his mouth. He governed over a small group of men who wore the national dress of blue and white striped shirts and tight black shorts. In absence of any visible women, some of the men had grown long hair and ran around their country in wonderful dancing patterns, while trying to avoid invading groups of men from stealing their round white treasure.

10 things you didn’t know about shepherd’s pie

Now, there’s a headline you probably weren’t expecting to read – frankly, it’s not one we expected to write, either. However, tonight at 8pm, Jamie focuses on a magnificent shepherd’s pie in episode four of Comfort Food, and it got us thinking about the dish.

Beef olives: a true comfort food

It’s not always positive, but on the whole it creates a sixth synesthetic sense where taste, texture, aroma and aesthetic combine to stimulate an involuntary feeling – as if knitting together lost pathways in the brain. Comfort food in particular creates an emotional map leading straight home, where the log burner is radiating woody warmth and dancing shadows; where it is just fine to use your lap as a table and sink into a sofa, and where the only side dish can be warm bread and butter.

Revamping the British roast

As the lighter, brighter recipes in this month’s Jamie magazine reflect, being a little more experimental when it comes to Sunday lunch can help to drag this dish from the realm of unchanging tradition and bring it bang up to date, celebrating the diverse global food culture we’re lucky enough to be a part of.

Farm to fork at Fifteen London

2012 was a milestone for Jamie, as Fifteen London, his famous flagship restaurant, turned 10. Now, in its 13th year, the restaurant continues to give unemployed youth in the UK the opportunity to become top-class working chefs.

How much red and processed meat is it safe to eat?

To clarify which types of meat we’re talking about, red meat includes beef, pork and lamb; and processed meats are items such as ham, bacon and sausages, as well as cured meats like chorizo and salami.

52 Festive alternatives to turkey

From

How to make meatballs

They’re perfect in homemade tomato sauce, served with spaghetti, rice, mashed potatoes, polenta or a nice chunk of crusty bread. They’re easy to freeze, too – why not whip up a double batch and pop the leftovers in the freezer, ready to add straight to the pan for a quick weeknight dinner?

Celebrating Great British Charcuterie

There has always been a strong history of preserving food in the British Isles, but we have become disassociated from it because we look towards Spain and Italy as the main proponents and producers of cured goods. Bacon is perhaps our best example of charcuterie, although it doesn’t rank amongst the most highly-rated products of designated origin such as ibérico ham or cold smoked chorizo.

How to cook the perfect steak

Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front.

How to make the ultimate steak marinade

It’s so simple to make the most incredible steak marinade yourself at home. The trick is to pack all of your ingredients into a sandwich bag along with the steak, then give it a good old rub in the bag to really massage all those delicious flavours into the meat. Leave it to soak and you’re golden – it couldn’t be easier!

Jamie’s handy guide to roasting meat

Read on to discover the timings and temperatures for the perfect roasts, or download our

How to make chilli con carne

There are many versions of this Mexican-inspired dish, but we're sticking with a simple chilli con carne recipe here, so you can master the basics. From there you can experiment with whatever you’ve got to hand: try adding chorizo when you brown the onions to bring a bit of smokiness, throw in some sweet potato to pack in more veg, while a sprinkling of fresh chilli will bring on the spice!