The Good Cook: Beef & Veal by Time-Life Books

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    • Categories: Bread & rolls, savory; Main course; British
    • Ingredients: rib roast; all-purpose flour; milk; horseradish; heavy cream; dry mustard; white pepper
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    • Categories: Main course
    • Ingredients: beef standing rib roast; heavy cream; horseradish
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    • Categories: Main course
    • Ingredients: rib roast; lard
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    • Categories: Main course
    • Ingredients: beef steaks; English mustard; Worcestershire sauce; parsley
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    • Categories: Main course; Italian
    • Ingredients: beef porterhouse steaks
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    • Categories: Main course
    • Ingredients: beef short ribs; mustard
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    • Categories: Main course
    • Ingredients: beef flank steaks; dry red wine; soy sauce; limes
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    • Categories: Main course
    • Ingredients: beef top round; lard; ground cayenne pepper; butter; tarragon vinegar; dry red wine; Worcestershire sauce
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    • Categories: Main course; French
    • Ingredients: beef tenderloin; salt pork; garlic; rosemary; canned anchovies
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    • Categories: Main course; American
    • Ingredients: beef porterhouse steaks; mustard; dry sherry; parsley
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    • Categories: Main course; Asian
    • Ingredients: beef flank steaks; Japanese soy sauce; Tabasco sauce; dry sherry
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    • Categories: Main course; French
    • Ingredients: beef rib-eye steaks; shallots; canned anchovies; bay leaves; thyme; whole cloves; red chiles; beef stock; pickled gherkins; capers
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    • Categories: Main course; French
    • Ingredients: beef tenderloin; ground allspice; parsley; potatoes; fines herbes
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: beef rump; red miso; sake
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    • Categories: Main course; European
    • Ingredients: beef rump; bay leaves; caul fat; salt pork; parsley; breadcrumbs
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    • Categories: Grills & BBQ; Main course; Japanese
    • Ingredients: beef sirloin steaks; soy sauce; sake; ground ginger
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    • Categories: Main course; Russian
    • Ingredients: beef tenderloin; onions; tomatoes; scallions; coriander leaves; lemons
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    • Categories: Main course; Japanese
    • Ingredients: beef round; mushrooms; green peppers; boiling onions; soy sauce; dry sherry; sesame oil; fresh ginger
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    • Categories: Sandwiches & burgers; Main course
    • Ingredients: ground beef; rye bread; ale; onions; caraway seeds
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    • Categories: Grills & BBQ; Main course; Moroccan
    • Ingredients: ground beef; parsley; coriander leaves; mint; marjoram; ground cumin
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    • Categories: Main course; Indonesian
    • Ingredients: ground beef; red chiles; ground coriander; ground cumin; turmeric; Brazil nuts; trassi; tamarind paste; shallots; coconut; peanut oil; coconut milk
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    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; Italian
    • Ingredients: ground beef; onions; bread crumbs; Romano cheese; pine nuts; parsley
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    • Categories: Sandwiches & burgers; Main course
    • Ingredients: ground beef; parsley; onions; Parmesan cheese; Tabasco sauce; bread crumbs
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    • Categories: Main course; French
    • Ingredients: beef sirloin steaks; black peppercorns
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    • Categories: Main course; French
    • Ingredients: beef tournedos; croutons; butter; dry white wine; veal stock; shallots; beef marrow; parsley
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Notes about this book

  • wester on June 19, 2015

    Hachis de boeuf / Hachee op zuidfranse wijze. This was very simple and very tasty. Will definitely be repeated. Four stars. This recipe is not indexed on EYB - I don't know if that's because EYB missed it or because it is just in my (Dutch) edition and not in the indexed one.

Notes about Recipes in this book

  • Leek meatballs

    • wester on November 04, 2014

      My husband loved these - he has forbidden to tinker with the recipe ;-) . I thought the beef/leeks mix was very wet, which made the meatballs very soft. Probably better to put it in the fridge for an hour or so to become a bit more solid. I added a pinch of nutmeg, which was good. It makes a large volume of meatballs, but as they are two-thirds leek they are quite light.

    • wester on October 22, 2021

      Made these again. Somehow the mixture was even wetter than last time and it was impossible to make the meatballs stay together. All the same, it was still very tasty. Next time I probably won't bother trying to construct meatballs and just fry the mixture as is.

  • Beef goulash (Bográcsgulyás)

    • wester on August 31, 2021

      My husband said this was not quite a goulash, but possibly better than if it had been. The amount of caraway was not given; I used a teaspoon but next time it will be a teaspoon and a half. I used Turkish red pepper paste instead of the green bell peppers, next time I will use both. I did not use the potatoes. And I stewed it for a long time, a few hours.

  • Lemon beef (Citromos marhahus)

    • wester on April 15, 2014

      This was OK, nice but nothing special.

  • Grilled ground-meat sausages (Kefta on skewers)

    • wester on March 15, 2016

      The mixture as given in the recipe was so dry it was almost impossible to shape. I added a few tablespoons of yogurt. With that addition, they were good flavorful meatballs.

  • Indonesian broiled skewered meatballs (Sesatee pentool)

    • wester on March 07, 2021

      These were tasty. Replaced tamarind with lemon juice, kemiri nuts with almonds, and trassi with fish sauce. I served the coconut sauce with the meatballs instead of basting them with it; I wouldn't have minded a bit more sauce.

  • Fried meatballs (Keftedes tiganites)

    • wester on March 12, 2021

      Nice flavors, although a bit too subtle for my liking. Next time I will double herbs and spices.

  • Hungarian goulash (Szekely gulyas)

    • wester on February 01, 2022

      An OK basic recipe. The addition of sauerkraut seemed intriguing but we did not really like it, and there are no other things that set it apart from other recipes.

  • Brisket of beef with sauerkraut

    • Globegal on June 27, 2016

      Used left over corned beef so didn't cook with the sauerkraut yesterday. Tasted ok. Put shredded corned beef in leftovers yesterday & reheated today. Wow. Another example of dishes improving with age. Make sure you use a wine you like. You can taste the wine more so than in some recipes.

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  • ISBN 10 0809428520
  • ISBN 13 9780809428526
  • Published Jan 01 1979
  • Format Hardcover
  • Page Count 176
  • Language English
  • Edition 1st
  • Publisher Time-Life Books

Publishers Text

Excellent recipes of beef and veal, from the editors of Time-Life books.

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