Meat recipe collection

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Roasted Fillet of Beef with Rosemary Au Jus recipe

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Make your spareribs feel special with this simple recipe that calls for sauerkraut, cabbage and apple slices.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.

Steak a la Stone broils thick-cut filet mignon, slices it thin, and tosses it in a buttery sauce of sauteed onions and pimientos. Served on toast points for an elegant retro dinner party main.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

Sweet and sour pork made entirely in the microwave with a browning dish. Thin-sliced pork, crisp-tender veggies, and a glossy pineapple-ginger sauce served over rice. Dinner for two in 45 minutes.

Ground beef and minced bacon browned with a generous pour of garlic and jalapeños, seasoned with toasted cumin seeds and oregano. Panhandle-style means bold, beanless, and built on smoky bacon fat.

Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.

Rugged, no-bean chili made with ground beef and chewy wheat berries simmered in a smoky chile, tomato, and cumin broth. A Southwestern twist on Texas red that's hearty enough to stick to your ribs.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.

Classic beef stroganoff scaled for one person with tender chuck steak, mushrooms, and a silky sour cream sauce. Ready in 30 minutes, served over noodles or rice.