Meat recipe collection

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Ragout a la Berghof with beef round strips, mushrooms, and bell peppers in a buttery white wine and beef broth gravy. A rich German-style stew served over noodles or dumplings.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Real Irish stew: traditional Irish country stew of mutton, potatoes, carrots, and onions simmered slowly in water until the meat falls apart. Six ingredients, no shortcuts, pure comfort.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.