Meat Recipes

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Dutch oven braised short ribs cooked low and slow with onion, carrot, celery, and tomato sauce until the meat slides off the bone. Sunday supper that builds its own gravy as it cooks.

Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.

Juicy beef patties seasoned with sauteed onions, garlic, nutmeg, and coriander, seared in a hot skillet and served on buns with fresh toppings.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Crisp-tender carrots, zucchini, and mushrooms tossed with chicken in a glossy ginger-soy sauce, spooned over hot rice. A 30-minute stir-fry for two that beats takeout every time.

Apples and buttons is one of the best known of all Pennsylvania Dutch dishes. Truly a meal in itself with ham, raised dumplings, and stewed apples.

Nothing beats a succulent pot roast dinner and this recipe proves just that.

Teriyaki marinated porterhouse steak with fresh ginger, garlic, orange zest, low-sodium soy sauce, and burgundy wine. A 24-hour marinade that infuses thick-cut steaks with bold Asian-inspired flavor.

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.