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Beef
Everything you need to know about this red meat, from recipes using different steak cuts to our favourite sides to serve with beef, and so much more.
Different types of beef steak
Every cut of beef offers something slightly different. Explore our beef recipes by steak type, from slow-cooked pulled brisket to super-quick fillet steak searing.
How to cook beef
There are countless delicious ways to cook beef, it all depends on the cut (check out the recipe collections above). Whether you’re frying a steak, stewing oxtail or transforming minced beef into meatballs, our how-to guides will take you through some of the tastiest ways to cook beef.
How to roast beef
Jamie’s meat roasting guide contains all the useful information you need to cook perfect roast meat, including roast beef. Check out the snippet below:
How to roast a topside of beef
1-1.5kg
Oven temperature: Full whack 240ºC/475ºF/gas 9 then 180ºC/350ºF/gas 4.
Cook time: 15 minutes at full whack, then reduce the temperature for 1 hour 15 minutes to 1 hour 30 minutes (if you prefer your meat well done, add 15 minutes).
Internal temperature (when it’s cooked): 50–55ºC (medium) or 60–65ºC (well done)
Rest time: At least 30 minutes.
Safe final internal temperature: 60ºC (medium) or 70ºC (well done).
How to roast a forerib of beef
3-bone forerib, French-trimmed (and without chine bone or cap meat)
Oven temperature: 180ºC/350ºF/GAS 4.
Cook time: 2 hours (if you prefer your meat well done, add 30 minutes).
Internal temperature (when it’s cooked): 50–55ºC (medium) or 60–65ºC (well done).
Rest time: At least 30 minutes.
Safe final internal temperature: 60ºC (medium) or 70ºC (well done).
Watch Jamie’s best beef recipe videos
Beef bourguignon
This divine beef bourguignon is the perfect dish for a crowd. Check out Jamie’s tips and tricks to getting the silkiest, most gorgeous sauce that your guests will love. Serve with creamy mash and garlicky greens – delicious!
Beef stew
Jamie makes this epic slow-cooked beef stew recipe, using oxtail for a proper on-the-bone flavour. Then he takes it three different ways – with mash and greens, as a silky pappardelle pasta, and a soup. You can make it on the hob or in a slow cooker too. Check out more stews and slow-cooker recipes.
Beef stroganoff
This is the ultimate quick and easy beef recipe from Jamie’s 15-Minute Meals. This beef stroganoff is creamy and light, and cooks in the time it takes to do the rice. Midweek dinner, sorted!
Beef Wellington
Check out Jamie's top tips for making this classic beef Wellington recipe that celebrates tender beef fillet. Jamie covers it with a layer of mushrooms, chicken livers (epic flavour!) garlic and rosemary before wrapping in puff pastry and cooking until perfectly golden, crispy and pink in the middle.
Salt beef
Watch Jamie make homemade salt beef with bagels, mustard and pickles – this is a favourite for a reason! Using budget-friendly brisket and a fragrant homemade brine, this is truly rewarding cooking.
Loaded beef burgers
This loaded beef burger recipe will take your burger game to the next level, by stuffing them with pickles, cheese and peppers – you’re gonna love it. Using the best quality minced beef you can afford will make all the difference. Want more burger inspo? Explore our collection.
The best beef side dishes
What you choose to serve with your beef can totally transform it – and it goes so well with a whole host of different sides. From classic roast beef with Yorkshire puddings to sirloin steaks with creamy beans, here’s a bit of steak side-dish inspo for your next beef dinner.
Brilliant beef sauces
A beautifully-paired sauce really elevates a steak dinner. Whether it's horseradish with a roast or a sirloin steak and chimichurri, these are our favourite steak sauce recipes.
Beef welfare and sustainability
★ Grass-fed/pasture based
★ Free-range
★ Organic
Buying British or Irish means supporting farmers close to home (which is more sustainable), and it promotes a good level of animal welfare. Generally, standards in the UK and the EU are high, with the majority of animals fed on pasture rather than grain. But we avoid meat from animals that are housed permanently indoors, and look for grass-fed wherever possible. British or Irish beef will never have received hormone growth promoters.
Like most things, you pay more for quality. If you take a couple of minutes to plan your weekly menus you can be clever about using cheaper cuts of meat. Or you could try reducing your meat-intake (which is more sustainable, better for the planet, your health and your wallet), which should give you the opportunity to trade-up to quality proteins when you do choose them. And visit your local butcher’s – they can be so helpful: they can order stuff in especially for you and can ensure you have the exact weights you need.