Cuisine: Beef

Mediterranean Brisket

This Mediterranean Brisket is so delicious and can be made with very little work. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. You cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: 8 - 10 Servings

Lasagna Roll Ups

These Lasagna Roll Ups are a nice alternative to casserole-style lasagna. It is simple to prepare and much easier to serve than the traditional lasagna.

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 50 mins
  • Yields: 12 Servings

Cuban Braised Flank Steak and Peppers in a Slow Cooker

This Cuban Braised Flank Steak and Peppers in a Slow Cooker (Ropa Vieja) is so easy and delicious.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 6 Servings

Mini Kofta Patties with Tzatziki

These Mini Kofta Patties with Tzatziki are meant to be made with lamb, but I hate lamb and I made them with ground beef. Also, they are meant to be shaped onto skewers and grilled, but that's too much work. You can eat them in pita bread with the Tzatziki. Tzatziki is a Greek yogurt and cucumber sauce, that is very refreshing.

By Leslie Blythe

  • Prep: 45 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Brisket with Carrots and Onions

Brisket with Carrots and Onions is the ultimate comfort food and can be made with very little work, requiring only a very large pot with a cover and time. Brisket can be cooked many ways. You can cook it with a rub over smoky charcoal heat, on the grill, in the oven or it also works really well in a slow cooker. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. Typically, you cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.

By Leslie Blythe

  • Yields: 12 Servings

Badem Joon

My friend Chris made this Persian eggplant stew called Badem Joon. You can make it with lamb or beef. He served it with basmati rice. It's really delicious!

By Leslie Blythe

  • Prep: 1 hrs
  • Cook: 2 hrs
  • Yields: 4 Servings

Veal Goulash with Egg Noodles

One of my clients that I personal chef for requested I make this dish. I made this healthy version using non-fat sour cream, no salt, canola oil spray instead of butter and No Yokes Noodles. It got rave reviews. Eric wants me to make this for us soon. I know most people are horrified about using veal, if so, use beef instead.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: 8 Servings

Grilled London Broil

Grilling season is upon us. Actually in Los Angeles, it's always grilling season! I eat the end bits, because I like it on the medium well side.

By Leslie Blythe

  • Prep: 4 hrs
  • Cook: 20 mins
  • Yields: 6 Servings

Beef & Vegetable Pot Pie

This pot pie is from Cooking Light magazine and is low in fat and calories. It's easy and relatively fast to make, which makes it a perfect weeknight meal.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Mexican Taco Macaroni

This crowd-pleasing Mexican Taco Macaroni is super fast and easy and all made in one skillet.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings