Holiday Beef & Beverage Pairings
Perfect Recipes for Every Celebration
Perfect holiday pairings. Mistletoe and kisses. His and hers stockings on the mantle. A special holiday meal and cherished memories.
Less fuss, more fun
The California Beef Council is excited to facilitate as many perfect pairings as possible with expert advice on delicious holiday recipes featuring the right cut of beef paired with the right event on the right budget.
But why stop there? Any memorable meal deserves beverage pairings, too: classic beers and wines that cozy up to these delectable beef recipes like reindeer to sleighs. And with the growing popularity of elegant non-alcoholic beverages, these pairings each include a refreshing mocktail. And while mocktails might not be able to prevent that cringe-worthy gift from your wacky uncle, they’ll be a welcome addition to anyone abstaining from alcohol during the holiday season.
Choose a recipe
No matter what your holiday brings, there’s a beef and beverage pairing to meet the occasion, the budget and the guest list. Try your hand at something new, both in the kitchen and with a beer, wine or mocktail pairing. You’ll discover new traditions are just waiting to be made!
Find more delicious recipes and pairing insights at beefitswhatsfordinner.com
Beef Osso Buco for an Elevated Holiday Experience
At first glance, Osso Buco may not strike you as a holiday staple. Yet consider this elegant Italian meal’s pedigree as a dish meant for Milanese royalty. Now imagine the intoxicating aroma of slowly-simmered beef shank filling your home and you’ll agree—this is the holiday tradition you’ve been waiting to start. For pairing, you’ll want bold flavors that can stand up to the richness of the Osso Buco.
Instructions
Ingredients
1
Lightly coat beef shank cross cuts with flour. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef shanks on all sides; remove from stockpot. Repeat with remaining 1-1/2 teaspoons oil and shanks. Pour off drippings. Season with salt and pepper, as desired.
2
Add onion, carrot and celery to stockpot; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add wine; cook and stir 2 to 3 minutes or until browned bits attached to stockpot are dissolved. Cook an additional 5 to 8 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in tomatoes.
3
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
4
Meanwhile, prepare Gremolata. Place parsley, orange peel and garlic in food processor or blender container. Cover; process until finely chopped, stopping and scraping the side of the container as needed. Cover and refrigerate until ready to use.
5
Remove cross cuts. Cut beef from bones; set aside. Skim fat from cooking liquid. Bring cooking liquid to a boil and cook 5 to 10 minutes or until reduced to 2 cups. Season with salt, as desired. Return beef to cooking liquid. Serve with creamy polenta and garnish with Gremolata.
Next Steps
Beef Osso Buco
5 Steps
Gremolata
1 tablespoon grated orange peel
2 cloves garlic
1/2 cup packed fresh parsley
2 tablespoons all-purpose flour
1 cup finely chopped onions
1/2 cup finely chopped carrot
2 to 3 pounds beef Shank Cross Cuts, cut 1 to 1-1/2 inches thick
1 tablespoon vegetable oil (divided)
1/2 cup finely chopped celery
1 can (14 -1/2 ounces) diced tomatoes
1 cup dry white wine
Osso Buco
Moroccan-Spiced Grilled Steak for an Unexpected Holiday Meal
Instructions
Ingredients
1
Combine rub ingredients. Press 2 tablespoons evenly onto beef steak; set aside. Brush vegetables with oil and sprinkle evenly with remaining rub.
2
Place steak in center of grid over medium, ash-covered coals; arrange eggplant and onion around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes; onions 12 to 15 minutes (gas grill times remain the same) or until tender, turning occasionally.
3
Cut vegetables into bite-sized pieces. Carve steak into slices; then cut slices crosswise in half. Arrange beef and vegetables on serving plates. Season with salt and pepper, as desired. Evenly divide beef and vegetables among flatbreads, garnish with toppings, as desired.
Next Steps
Moroccan-Spiced Grilled Steak
3 Steps
1 medium white onion, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 beef Top Sirloin Steak Boneless, cut 1 inch (about 1 pound)
1 medium eggplant, cut into 1/2-inch-thick slices
2 tablespoons toasted sesame seeds
Moroccan-Spiced Grilled Steak
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Holiday Mini Meatball Skewers with Cranberry Barbecue Sauce: Your Go-To Recipe to Bring to a New Year’s Soiree
By Food Influencer Extraordinaire Whitney Bond
Instructions
Ingredients
1
Preheat oven to 400°F. Combine ground beef, zucchini, egg, salt and pepper in medium bowl, mixing lightly, but thoroughly. Shape into 24 1-inch meatballs. Alternately thread meatballs, red peppers, green peppers and onions onto each of twelve 6-inch skewers. Place skewers on shallow-rimmed baking sheet.
2
Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into the center of meatball registers 160°F.
3
Meanwhile, combine cranberry sauce and barbecue sauce in medium saucepan; simmer 5 minutes or until flavors are blended. Drizzle sauce over skewers or serve as dipping sauce, if desired.
Next Steps
Mini Meatball Skewers with Cranberry Barbecue Sauce
3 Steps
1 cup grated fresh zucchini
1 pound Ground Beef (96% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
Meatball Skewers
Instructions
Ingredients
5
Serve warm, topped with horseradish sauce and parsley, if desired.
Fennel Brown Gravy
Previous Steps
Mini Beef Wellingtons: Your Go-To When Hosting Holiday Gatherings
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 2 to 3 minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and set aside
2
Preheat oven to 425°F. Toss beef with remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
Spray 24 mini-muffin cups with cooking spray. Unfold puff pastry on a lightly floured cutting board; cut each sheet into 12 (2-inch) squares. Place squares into mini-muffin cups. Brush dough with mustard, then place heaping teaspoon of mushroom mixture in center of dough. Top with steak piece.
Next Steps
Mini Beef Wellingtons: Your Go-To When Hosting Holiday Gatherings
5 Steps
1 pound Beef Tenderloin Steak, cut into 3/4-inch pieces
2 tablespoons canola oil, divided
3 tablespoons minced onion
1-1/2 teaspoons chopped fresh thyme
1 package (8 ounces) mushrooms, chopped
Mini Beef Wellingtons
Chipotle Braised Beef Short Ribs for a Cozy Game Day
Instructions
Ingredients
3
Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
4
Remove beef; keep warm. Skim fat from cooking liquid.
Next steps
Previous Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs evenly. Remove from stockpot, season with salt and black pepper.
2
Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
Next Steps
Chipotle Braised Beef Short Ribs for a Cozy Game Day
6 Steps
Short Ribs
1 tablespoon vegetable oil
3 pounds beef Chuck Short Ribs, Bone-In
1 cup diced white onion
5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch-thick strips
1 can (28 ounces) crushed tomatoes
1 to 2 chipotle peppers in adobo sauce, finely chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
Chopped white onion (optional)
Chipotle Braised Beef Short Ribs for a Cozy Game Day
6 Steps
Bibimbap-Style Korean-Marinated Flank Steak for New Year’s Day
By Food Influencer Extraordinaire Whitney Bond
Instructions
Ingredients
Fennel Brown Gravy
Previous Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Cut beef steak lengthwise in half, then crosswise into 1/8- to 1/4-inch-thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in the refrigerator 30 minutes to 2 hours.
2
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Next Steps
Bibimbap-Style Korean-Marinated Flank Steak for New Year’s Day
3 Steps
3
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Cheesy Beef Enchiladas for Any Holiday Potluck
5 Steps
4
Spray 13x9-inch baking dish with cooking spray; pour half of enchilada sauces in bottom of baking dish. Lay tortillas on a flat surface. Divide beef evenly and place 1/4 cup shredded beef down centers of each tortilla. Sprinkle with tablespoon of cheese. Roll up and place seam side down in prepared baking dish. Pour remaining red and green enchilada sauces over top; sprinkle with remaining cheese.
5
Cover dish with foil. Bake 15 to 20 minutes or until heated through and bubbly. Let stand, uncovered, 10 minutes. Serve with avocado, rice and beans, if desired.
Beef Osso Buco for an Elevated Holiday Experience
Whitney Bond
Moroccan-Spiced Grilled Steak for an Unexpected Holiday Meal
Holiday Mini Meatball Skewers with Cranberry Barbecue Sauce
Mini Beef Wellingtons: Your Go-To When Hosting Holiday Gatherings
Chipotle Braised Beef Short Ribs for a Cozy Game Day
Bibimbap-Style Korean-Marinated Flank Steak for New Year’s Day
6
5
3
2
1
1
2
3
5
4
6
4
Bake 10 to 12 minutes or until golden brown and an instant-read thermometer inserted in the center registers 135°F for medium rare; 150°F for medium. Let rest. Temperature will continue to rise to 145°F for medium rare and 160°F for medium.
Back to all recipes
Beer
Looking for something refreshingly festive? This Italian Orange & Rosemary Spritz is just the ticket. Fresh orange juice (OJ), rosemary simple syrup, and sparkling water with a sprig of fresh rosemary. Rosemary simple syrup can be achieved by adding equal parts sugar and water to a saucepan and bringing to a strong simmer. Stir to dissolve the sugar, then simmer for another 10 minutes with fresh rosemary. Strain and cool. Add 1 oz of the rosemary simple syrup to 3 oz OJ, add ice and top with sparkling water. Garnish with fresh rosemary.
mocktail
Stay regional with a Barolo Chinato, an Italian herbal beer that builds on the Italian herbs and slow-braised richness and adds a malty roundness.
wine
Open a Barbaresco, the feminine companion to Barolo’s cigar box masculinity. Sourced from the same area of Piedmont, Barbaresco offers a unique blend of structure and tannins, with a round mouthfeel and winter berry nose, perfect for this dish.
Pepper
Salt
North African flavors are becoming increasingly common in forward-thinking recipes. That’s probably because the tradition combines familiar tastes with the unexpected. This Moroccan-Spiced Sirloin Steak is no exception, with Moroccan food’s Middle Eastern influences on full display, allowing for both a welcome change at the holiday dinner table and some creative beverage pairings.
mocktail
Sometimes, imagining the perfect mocktail comes down to place. North Africa, with its warm, dry winds, demands something bold yet effervescent. Try making a Pomegranate Mint Cooler. Start by muddling 3 mint leaves with ½ oz of fresh lime juice. Top with equal parts fresh pomegranate juice and ginger beer. Add crushed ice and a mint sprig.
Beer
A Belgian Saison with spicy, peppery notes is the left-of-center complement to the Moroccan spice blend.
The south of Spain and North Africa share a similar Mediterranean climate, making a Spanish Tempranillo a fun pairing. Tempranillo, with a nose reminiscent of the Spanish terroir, pairs well with grilled meat and North African ingredients.
wine
Pepper
Salt
4 flatbreads (such as naan, pita bread, etc.), warmed
Rub
1/2 teaspoon black pepper
Toppings
Plain Greek yogurt, raisins, chopped toasted almonds or pistachios, chopped fresh parsley (optional)
Having a holiday recipe on hand for all those potluck parties is key. These mini meatball skewers with cranberry BBQ sauce are festive and craveable. Best of all, they’re great for anyone shopping on a budget. Want to up your guest game? Pair these meatballs with one of the following beverages!
mocktail
Stick with what’s working. Mix equal parts cranberry juice and OJ and top with sparkling apple cider for a Cranberry Orange Sparkler. Budget bonus: Use leftover sparkling apple cider as a champagne substitute at midnight.
Beer
IPAs are known for being big on hops and high on alcohol. But a low-ABV IPA is the way to go with this dish. Mellower hops still cut through the tartness of the BBQ sauce without taking away from its tangy sweetness.
Be the life of the party and stay local with a California Pinot Noir. Light, fun and fruity, a young pinot with bright acidity cuts through the rich meatballs and complements the Cran-BQ sauce.
wine
1 small onion, cut into 1-inch pieces
2 red bell peppers, trimmed and cut into 1-inch pieces
2 green bell peppers, trimmed and cut into 1-inch pieces
1 egg
Cranberry Barbecue Sauce
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce
Mini Beef Wellingtons: Your Go-To When Hosting Holiday Gatherings
By Food Influencer Extraordinaire Whitney Bond
4
When it’s your turn to host, class it up with this fun and buttery take on the iconic holiday dish, Beef Wellington. Packed with mushrooms, onion, thyme and Beef Tenderloin, then baked in pastry cups until golden and crisp, these bite-sized appetizers come together almost as quickly as your guests will eat them up!
mocktail
A Cucumber Tonic tickles the nose and delights the taste buds, plus the cooling cucumber counteracts any rogue mustard spice. Muddle cucumber in the bottom of a Collins glass, top with ice and fill with a premium tonic water. Garnish with a lime wheel. Simple, sophisticated, delicious.
Beer
Might as well go full-Anglophile and pair your mini Wellingtons with an English Bitter, the traditional British beer for this classic British dish. Far less carbonated than its American cousins and often served at room temperature, the English Bitter is a comfort in cold weather. A wonderful quaff and a nosh around the fireplace.
For wine, do the opposite and embrace the bubbles with an elegant Champagne or Crémant, perfect for a cocktail party atmosphere.
wine
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup Dijon-style mustard
Chopped parsley (optional)
1 package (17.3 ounce) frozen puff pastry, thawed
Horseradish sauce (optional)
5 Steps
mocktail
Agua frescas are found at every street vendor across Mexico, and for good reason. Sweet, tart and light, these fresh waters were made to go with smoke and umami. Try a Smoky Pineapple-Lime Agua Fresca: Fresh pineapple juice, a splash of lime juice and a pinch of smoked paprika. Sweeten with agave nectar and top with Topo Chico and a chili-salt rim.
Beer
A classic, amber-colored lager from Mexico, like Victoria or Negra Modelo, is just what you need. Crisp enough to satisfy but full-bodied enough to stand up to the savory-sweet’n’spicy of the adobo.
Go big here. A California Zinfandel, with huge spice and jammy fruit, nicely balances the heat and richness of the dish.
wine
5
Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges and season with salt and pepper, as desired.
Next Steps
Chipotle Braised Beef Short Ribs for a Cozy Game Day
6 Steps
6
- Alternative Cooking Method
This recipe can be made in a 6-quart electric pressure cooker. Season beef Short Ribs with black pepper and salt. Add beef, onion, tomatoes, poblano peppers, chipotle peppers and 1/2 cup water to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use the quick-release feature to release pressure; carefully remove lid. Remove beef, spoon cooking liquid over beef; garnish with onion, cilantro and lime, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Previous Steps
Looking to start the new year off right this New Year’s Day? Let the aromatic Bibimbap-style Flank Steak lead the way. The joy of this type of Korean recipe is that it’s both comfort food and a bit out of your comfort zone. For a fun way to start the year, try this crowd-pleasing recipe.
mocktail
Head to your local Korean market for the ingredients to this Korean Pear & Ginger Mule. Fresh Korean pear juice, lime juice, and ginger beer combine to make this a craveable alternative to the Moscow Mule.
Beer
Definitely go crisp and ice cold, preferably a rice lager served in a chilled glass.
Conventional wisdom dictates beef goes with red wine, and while that’s true, there are some exceptions. This recipe is an exceptional opportunity to try a Grenache-based Rosé. Fresh, fruity and approachable, a rosé (preferably French) will balance the sweet-tangy Korean marinade.
wine
1 pound beef Flank Steak
2 tablespoons minced green onions
1 tablespoon packed brown sugar
1 tablespoon sesame oil
2 tablespoons reduced-sodium soy sauce
Marinade
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
Hot cooked brown rice
Korean red chili sauce (Gochujang) (optional)
Steamed broccoli florets
Sautéed shiitake mushrooms
Shredded carrots
Fresh bean sprouts
Vegetables
Meat Up with
California Ranchers
Annette Kassis, Director of Consumer and Brand Marketing at the California Beef Council, on how beef connects from pasture to plate.
Meat Up with Annette Kassis
Episode 1
Listen Now
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore.
Episode 2
Listen Now
Steven Maxey, whose family has shaped California’s beef industry for generations, on how to keep things fresh, local, and community-driven.
Meat Up with Steven Maxey
Episode 3
Listen Now
Next Episode
Next Episode
Previous Episode
Brooke Helsel and Betsy Behlen, a mother-daughter duo, on how hard work, faith, and family guide their beef business.
Meat Up with Brooke & Betsy
Episode 7
Listen Now
Matt and Mike Byrne, from the Robert A. Byrne Company, discuss healthy cattle and healthy ecosystems thriving together.
Meat Up with Matt & Mike Byrne
Episode 8
Listen Now
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore.
Coming Soon!
Episode 9
Listen Now
Previous Episode
Cook's Tip:
Cover shallow-rimmed baking sheet with aluminum foil for easy clean-up.
Cook's Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cook's Tip:
To cook in a slow cooker, season beef with black pepper and salt. Add beef, onion, tomatoes, poblano peppers and chipotle peppers to a 4-1/2 to 5-1/2 quart slow cooker and stir to combine. Cook on HIGH 4 to 6 hours or on LOW for 8 to 10 hours, or until beef is fork tender. (No stirring is necessary during cooking.) Remove beef; keep warm. Skim fat from cooking liquid. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
Cook's Tip:
To roast poblano peppers, arrange seeded pepper halves, skin side up, on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes. Remove and discard blackened skins from peppers.
Cook's Tip:
One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
Cut: Shank Cross-Cut
Cut: Top Sirloin Steak
Cut: Ground Beef
Cut: Beef Tenderloin
Cut: Chuck Short Ribs
Cut: Flank Steak
Chopped fresh cilantro (optional)
Lime wedges (optional)
Get fired up about the competition with delectable short ribs, perfect for cozying up and taking in the game. These top-notch beef Short Ribs are simmered slowly in a rich roasted pepper and tomato sauce for maximum tenderness. It’s hard to say what will wow your guests more, the short ribs or the game!
Rizpah Bellard on reconnecting kids to where food really comes from—sometimes with a friend from the farm in tow.
Meat Up with Rizpah Bellard
Listen Now
Annette Kassis, Director of Consumer and Brand Marketing at the California Beef Council, on how beef connects from pasture to plate.
Meat Up with Annette Kassis
Episode 1
Listen Now
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore.
Rizpah Bellard on reconnecting kids to where food really comes from—sometimes with a friend from the farm in tow.
Meat Up with Rizpah Bellard
Listen Now
Episode 2
Listen Now
Steven Maxey, whose family has shaped California’s beef industry for generations, on how to keep things fresh, local, and community-driven.
Meat Up with Steven Maxey
Episode 3
Listen Now
Next Episode
Next Episode
Previous Episode
Nicole Morris, a passionate fourth-generation dairy farmer, talks life on the farm, teaching Dairy Science, and mentoring the next ag leaders.
Meat Up with Nicole Morris
Episode 4
Listen Now
Alli and Bryce Fender discuss the origins of their thriving direct-to-consumer beef business and redefining modern ranching.
Meat Up with Alli and Bryce Fender
Episode 5
Listen Now
Jack Hoekstra, a third-generation dairyman and farmer, talks about innovation, sustainability, family tradition and more.
Meat Up with Jack Hoekstra
Episode 6
Listen Now
Nicole Morris, a passionate fourth-generation dairy farmer, talks life on the farm, teaching Dairy Science, and mentoring the next ag leaders.
Meat Up with Nicole Morris
Episode 4
Listen Now
Alli and Bryce Fender discuss the origins of their thriving direct-to-consumer beef business and redefining modern ranching.
Meat Up with Alli and Bryce Fender
Episode 5
Listen Now
Jack Hoekstra, a third-generation dairyman and farmer, talks about innovation, sustainability, family tradition and more.
Meat Up with Jack Hoekstra
Episode 6
Listen Now