Meats recipes

Corned beef, horseradish and red wine vinegar are cooked together in another easy and delicious crockpot recipe.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Honey grilled pork loin marinated overnight in beer, Dijon mustard, garlic, rosemary, and honey. Slow-grilled with rosemary sprigs on the coals for smoky, sweet flavor.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Homemade Sicilian pork sausage with fennel seeds, coarse black pepper, and garlic, stuffed into natural casings. Make it hot or sweet with just 6 ingredients.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Liverschnetzel is a German-style pan-fried beef liver with apple, pineapple, brown gravy, and sour cream. Quick to cook with a sweet-savory fruit sauce, served over noodles or rice.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Four hour beef stew baked low and slow with cream of mushroom soup, onion soup mix, and tapioca for a thick, rich gravy. No browning, no stovetop fuss.

Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

Sherry-marinated beef stir-fried with cauliflower, roll-cut carrots, and black mushrooms in a Szechuan peppercorn sauce with black bean paste and Chinkiang vinegar. Authentic wok cooking with serious depth of flavor.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Roasted pork tenderloin with cinnamon-spiced apples and raisins. Only 5 ingredients, 5 minutes of prep, and one pan for an easy weeknight dinner.

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.