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Beef RecipesBeef Recipes! - The Italian Cook
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Beef, veal, chicken, pork, lamb and rabbit are the standard recipes that we will be looking at. Other fowl and game will follow on a later date.  

Veal dishes figure predominantly in all the fine Italian dining establishments. There are two types of veal. Milk fed which is very tender and slightly more expensive then grain fed veal. You pay for what you get.

A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is Demi-Glace. Add a little to every meat dish for a five star taste.

If you have a great beef recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond.

Beef Recipe List

Italian Beef Stew


Italian Beef Stew

Italian Beef StewIngredients:

• 2 pounds of stewing meat cut into small pieces
• 1 cup of flour
• 2 15oz cans of san marzano plum tomatoes
• 2 15oz cans of tomato sauce
• 1 cup of water or enough to cover vegetables
• 2 green bell pepper cut in large chunks
• 2 onions cut in half and sliced
• 5 carrots peeled and cut into circles
• 1 large zucchini sliced into circles
• 1/2 pound of fresh green beans
• 4 stalks of celery sliced in small pieces
• 5 small baking potatoes cut into pieces
• 4 cloves of garlic crushed
• 2 Tbls of dried oregano
• 1/4 cup of extra virgin olive oil
• 1 Tbls fresh ground black pepper
• 1 tsp salt
• 3 ounces of Cognac


1• Place meat in flour and shake off any excess.
2• Slice all your vegetables.
3• In a large frying pan brown the meat.
4• Add garlic, oregano and salt and pepper and stir some more.
5• Add Cognac and let simmer for about ten minutes and keep on stirring.
6• Add all the vegetable and stir.
7• Add tomatoes, tomato sauce and water so the vegetables are covered and stir.
8• Simmer about 1 hour and a half coveredServe with an italian loaf of bread and red table wine..

Italian Style Roast Beef


Italian Style Roast Beef

Italian Style Roast BeefIngredients:

• 2 1/2 cups water
• 3 cubes beef bouillon
• 1 teaspoon salt
• 1 teaspoon crushed garlic
• 2 tablespoons Italian seasoning
• 1 teaspoon black pepper
• 2 tablespoons dried oregano
• 10 leaves fresh basil
• 1/2 teaspoon dried red pepper flakes
• 5 pounds rib, tenderloin (fillet mignon), or the strip loin
• 1/2 cup canola oil


1• Pour water into a roasting pan, and add bouillon cubes.
2• Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup canola oil. Roll roast in seasoning mixture until well coated. Place the roast in the roast pan along with any left over seasoning mixture and oil.
3• Sear at high heat (425) for 15 minutes, reduce heat (350), and cook approximately 3 hours. Meat should be tender and well done. It's preferable to buy a oven thermometer to make sure meat cooks properly.

Notes to read:

Cooking them no more than medium rare, 130 degrees on a meat thermometer will ensure tender meat. Remove the roast when it is 5-10 degrees shy of this temp as carry over cooking will cause it to cook further on its own. Also, allow the roast to rest for at least 15 minutes to reabsorb its juices.

Cuts from the shoulder, (chuck), chest, (brisket), or leg, (shank), are naturally tough muscles and must be cooked via a wet cooking mehtod, most notably braising. This is where your crock pot comes in. You can braise these cuts for 2-2 1/2 hours at a low temp. They will then be fall off the bone tender.

Italian Meat Loaf


Italian Traditional Meat Loaf

Italian Traditional Meat LoafIngredients:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 pound lean ground beef
• 1/2 pound lean ground pork
• 1/2 pound lean ground veal
• 1 egg, beaten
• 1/3 cup grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• Salt and black pepper
• 2 cups brown gravy, for serving

For the filling

• 1 egg, beaten
• 2 tablespoons finely chopped fresh parsley
• 1/3 cup grated Romano cheese
• 1/3 teaspoon grated nutmeg
• Salt and black pepper
• 2 eggs, hard boiled (remove shell after hard boiled)


1• Heat the oven to 400°F. Butter a 9x5x4-inch loaf pan.
2• Heat the oil in a small skillet over medium heat. Add the onion and garlic. Cook until the onion is slightly browned, about 5 minutes.
3• In a large mixing bowl, combine the beef, pork, veal, egg, cheese, parsley, salt and pepper to taste, and the cooked onions and garlic. Mix well and set aside.
4• For the filling: In a separate bowl, combine the egg, parsley, Romano cheese, nutmeg, and salt and pepper to taste and mix well.
3• Line the bottom of the loaf pan with about 3/4 inch of the meat mixture. Build up walls on the inside of the pan that are the same thickness. Slice the hard boiled eggs and add in center. Add the remaining meat on top of the eggs so it is completely covered by the meat.
3• Place the meat loaf, uncovered, in the hot oven and bake for 50 to 60 minutes, until the top is golden brown. Remove the meat loaf and allow it to rest about 15 to 20 minutes.
3• In the meantime, heat the brown gravy. Check the stock sauce page for gravy recipe ideas
3• Slice the meat loaf and serve with brown gravy. Serves 4 to 6

Beef Braciole


Italian Style Beef Braciole

Italian Style Beef BracioleIngredients:

• 1 lb boneless beef round, cut into 4 slices approximately 1/3 inch thick
• 4 slices of prosciutto
• 1 tablespoon pine nuts
• 2 tablespoons grated romano cheese
• 2 garlic cloves, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup olive oil
• 2 28oz cans san marzano tomatoes
• 2 bay leaves
• 3 fresh basil leaves, chopped into small pieces
• 1 medium yellow onion, chopped fine
• 2 carrots, peeled and chopped fine
• 2 celery stalks, chopped chopped fine
• 1 cup red wine
• flour spread on a plate for dredging
• salt & pepper to taste


1• Take beef slcies and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
2• Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
3• Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
4• Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
5• Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

Old Fashioned Meatballs


Old Fashioned Meatballs

Old Fashioned MeatballsIngredients:

• 1lb. ground beef / veal / pork blend
• 2 eggs
• 1/4 cup milk
• 1/2 cup plain bread crumbs
• 1/2 cup grated Parmigiano or Romano Cheese


1• Preheat oven to 350 degrees F.
2• Mix all ingredients in a large bowl.
3• Form meat into meatballs.
4• Place on a baking sheet and bake for 20 minutes.
5• Use with your favorite tomato sauce or in sandwiches.

You can also add the raw meatballs to your tomato sauce as it's cooking.

If you like your meatballs soft add an egg.

Truffle Filet


Truffle Filet

Truffle FiletIngredients:

• 1/2 lb field greens or lettuces of your choice
• 6 Tablespoons extra olive virgin oil
• 2 Tablespoons of red wine vinegar
• Salt and freshly ground pepper
• 2 oz od Parmigiano Reggiano
• 4 5oz filet mignon steaks
• White Truffle Ool to drizzle


1• Wash and dry the greens. Whish together olive oil, vinegar, salt and pepper. Set aside
2• Make shavings of Parmigiano Reggiano with a vegetable peeler. Set aside
3• Grill individual steaks to your liking. When steaks are done, toss greens with dressing.
4• Divide salad among plates and center a steak on top
5• Salt and pepper to taste
6• Drizzle each steak with White Truffle Oil
7• Top each serving with Parmigiano Reggiano slivers and serve immediately
Serves 4.

Filet Mignon with Gorgonzola


Filet Mignon with Gorgonzola

Filet Mignon with GorgonzolaIngredients:

• 4 pc filet mignon, about 3 1/2 oz. each
• 1 shallot (chopped)
• 1/2 cup gorgonzola (melted)
• 4 pieces of toast
• 1 garlic clove, salt, pepper


1• Saute chopped shallot and garlic clove.
2• Brown filets.
3• Place each filet on a piece of toast and pour on the melted gorgonzola and season as desired.
4• Serve with potatoes.
Serves 4

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