Beef forequarter

Whole chuck roast • Kosher salt • Black pepper • Olive oil • Whole onions • Whole carrots • (optional, or use beef stock) Red wine • Beef stock • Fresh rosemary • Fresh thyme • Tomato paste • Garlic •

boneless beef shank • shaoxing wine • regular soy sauce • dark soy sauce • star anise • dried red chili, sliced • rock sugar, crushed • cinnamon stick

beef brisket • small Potatoes • ginger powder • garlic（finely chopped） • Sugar • beer • soy sauce • oyster sauce • star anise • bay leaves • Cinnamon stick • dried chilli •

Chuck Roast (about 4 ~ 5 pounds), rinsed, pat dry and trimmed of excess fat • onion, sliced • green pepper, sliced • carrots, peeled and cut into pieces • black pepper • Sazon with achiote • oregano leaves • garlic, minced • low sodium beef broth • fresh spinach • sun dried tomatoes in olive oil, drained

brioche slider buns • brisket, leftover or fresh • coleslaw • butter, melted

smoked paprika • sea salt • ground pepper • onion powder • garlic powder • ground cumin • cayenne • brisket • vegetable oil • beef broth, low sodium • BBQ sauce • honey •

beef shank steak with bone and marrow, one pound • flour • Flaked seasalt • Crushed pepper • olive oil • winter carrots in discs • red onions in rings • dark beer • Worcester sauce • tomato paste • balsamic vinegar • dried thyme •

Large Onions • beef Shanks • AP Flour • Oil (Iused canola) • Large tin Chopped Tomatos • Bay Leaves • White Wine (optional) • Beef stock (or 500 if not useing wine) • fresh Rosemary • Large carrot Dices or 1 pack baby carrots • Small Tin Tomato Puree • worcester sauce •

cross cut beef shank, bone-in • Marrow of the beef bone • Black garlic powder • Flaked seasalt • Aleppo pepper • Olive oil • Flour for searing • organic tomato paste, fried dark brown • red wine • beef stock • Pan drippings • diced celery •

For the brisket: • beef brisket, flat flank part, 50% fat and trim, room temperature • kosher flaked salt • Aleppo red finely ground pepper • granulated garlic • dry red wine • sliced shallots • onion broth with 2 boiled white onion halves • chicken broth • carrot discs • pitted dates • diced tomatoes •

corned beef flat-cut briskets with seasoning packs (4 lbs each) • beef broth • yellow onions, quartered

boneless beef chuck roast (about 4 ~ 5 pounds) • Sprinkle black pepper • Sprinkle garlic powder • Sprinkle oregano • Italian bread, mashed potatoes or vegetables

brisket • dry rub of your choice

bacon • brisket • Salt and pepper to taste for brisket seasoning • onions diced • red bell pepper diced • jalapeños diced • jalapeño sliced (coins) for garnish • Shredded cheese for garnish • Garlic cloves minced • Beef broth • fire roasted tomatoes diced • Worcestershire sauce •

boneless beef chuck roast • Chupacabra • cooking oil or as needed • Tomatillos • jalapeños or big green chillies • tomatoes 🍅 • chicken bouillon or chicken seasoning (ADJUST TO TASTE by adding in small batches) • white pepper powder • olive oil (optional) • cucumber - core removed, diced • Lettuce - shredded • Red onion - diced •

beef chuck roast • water • beef bouillon granules • dried oregano • garlic salt • seasoned salt • crushed dried rosemary • crusty firm buns, split

flanks of beef brisket, one pound each • Sweet paprika powder • Granulated garlic powder • Seasalt • white pepper • Olive oil

Beef Chuck • Salt • Cooking Oil • Black Pepper • Toasted Sesame Seeds • Mentsuyu • Soy Sauce • Grated Ginger Juice • Sugar • Vinegar • Weipa • Potato Starch

pancetta or bacon, diced • large onion, finely diced • shallots, chopped • unsalted butter • + kilogram (2.5 lbs) beef chuck, in 1-inch cubes • all-purpose flour • Kosher salt and black pepper • Cognac • beef stock • Dijon mustard • Pommery mustard or other whole-grain Dijon mustard • large carrots, peeled and cut into half-moon slices •

large head romaine lettuce, chopped • –3 Roma tomatoes, diced • medium red onion chopped • chopped dill pickles • Toasted sesame seeds (optional) • ground chuck • Worcestershire sauce • shredded cheddar cheese • mayo • French dressing • pickle relish • dried minced onion •

Wagyu beef brisket top part, top part is called the point, flat part is called the skirt • For the dry rub: • truffle broth or beef broth • ground pepper from freshly smoked green peppercorns • wildflower honey • sliced garlic cloves • Smoked paprika powder • For the glaze: • Apple cider • Wildflower Honey • apple cider vinegar • sliced shallots •

chuck roast • salt or seasoned salt • black pepper • garlic powder • salt free garlic & herb seasoning • olive oil • butter • onion, sliced • minced garlic • Worcestershire sauce • beer • Au jus •

Chuck Roast • Lawry’s Carne Asada Rub • Hatch “Pit Boss” Chile Verde Rub • Beef bouillon cubes • Dash Garlic & Herb Seasoning • Iberia Extra Virgin Olive Oil • Country Crock Butter • sliced mini sweet peppers • Sliced Large Red Onions • Red wine vinegar (2 tbsp for peppers, 2 for sauce) • Can Old El Paso Enchilada Sauce • Water

beef chuck, cut into 1 1/2 to 2-inch chunks • oil • medium onion, chopped • garlic, minced • soy sauce • lemon juice or calamansi juice • fish sauce, optional • tomato sauce • tomato paste • beef broth or water • bay leaves • black pepper •

flour • coarse salt • dried thyme • pepper • boneless beef chuck, cut into one-inch pieces • canola oil, divided • onions, chopped • carrots, peeled and cut into one-inch pieces • small golden potatoes halved • large cloves garlic minced • Guinness beer • beef broth •

beef chuck, cut into 3cm cubes • olive oil • onions, finely chopped • carrots, peeled and cut into 2cm pieces • potatoes, peeled and cut into 2cm pieces • sweet potatoes, peeled and cut into 2cm pieces • pumpkin, peeled and cut into 2cm pieces • dark Belgian beer • beef broth • bay leaves

chuck roast (about 3 1/2 lbs.), rinsed in cold water, trim off fat • mini medley potatoes • black pepper • minced garlic paste • chopped green peppers • chopped yellow onions • frozen crinkle cut carrots • beef bouillon cubes • cold water

lb-1.5lb Chuck roast • Birra seasoning packet • water • beef broth • oil • ct Guerrero Mini Corn Tortillas • Shredded mozzarella cheese • and chopped onion • chopped cilantro

ground beef • chuck meat or stew meat • chili beans with sauce • kidney beans • green bell pepper • red bell pepper • orange bell pepper • large yellow onion • Anaheim chilis • celery • garlic • diced tomatoes •

Chuck Roast - Cut into thirds • Large Yellow Onion - Thinly sliced • Okra - Cut off the stem and cut into 1 inch pieces • Shishito Peppers - Julienned (You can use any pepper to add acidity to the dish, helps cut the fats) • Unsalted or Low Sodium Beef Broth • Water - Enough to completely cover the meat. (You can use all beef broth, but I use part water to save on ingredient costs. Pay attention to the amount of salt in the broth, though.) • Vegetable oil or any high heat oil • Salt / Pepper / Cumin / Dried Oregano / Korean Chili Powder or Chili flakes • Japanese Curry Cubes - Cut into slices to make it dissolve faster. (I use 2/3 of a Vermont Curry Box) • Bulb of Garlic - Cloves cut in halves • Large Gold Potato - Minced • - 200ml Heavy Cream