1,400 Recipes. Every Cut. Every Method.
Beef is one of the most versatile proteins in the kitchen — from a perfectly seared steak to a six-hour slow-braised short rib, from a quick weeknight mince to a Sunday roast that fills the whole house with warmth. The Beef Cookbook covers all of it: 1,400 recipes organized to help you get the best out of every cut, every time.
Whether you’re cooking for one on a Tuesday or feeding a crowd on a Sunday, this collection has the recipe you need.
Inside you’ll find:
Steaks — seared, grilled, pan-sauced, and finished every way
Roasts — rib roast, brisket, chuck, topside
Slow-braised dishes — short ribs, osso buco, pot roast
Ground beef — burgers, meatballs, meat sauces, and casseroles
Stir-fries, stews, and one-pot beef meals
Beef soups — pho, French onion, beef barley
Global beef dishes — Korean bulgogi, Argentinian asado, Italian Bolognese
Budget cuts made brilliant with the right technique
Every recipe includes clear instructions on timing, heat, and technique — so whether you’re cooking a cheap cut low and slow or a premium steak hot and fast, you’ll know exactly what to do.
Author’s note:
“My father taught me that cheap cuts, cooked right, beat expensive cuts cooked wrong every time. He was right. This book is built around that philosophy — great beef cooking isn’t about spending more, it’s about understanding what you’re working with. I hope it changes the way you shop and the way you cook.”
— John Joy
1,400 recipes. Full table of contents. The only beef cookbook you’ll ever need.
