meat recipes

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

vegetable oil

beef,

onion, roughly chopped

carrots,

tbsp plain flour

Guinness

beef stock cube

sugar

bay leaves

thyme

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Turn the heat up on your lamb dish with the addition of anchovy and chilli butter.

Lamb tagliata with broccolini and anchovy and chilli butter

(60 milliliters) Australian olive oil

lamb backstrap

garlic cloves, roughly chopped

red chilli, thinly sliced

anchovy

broccolini, slice lengthways

flat-leaf parsley, leaves picked

unsalted butter

rosemary sprig, leaves

tsp dried chilli flakes

Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.

Parmesan and Herb Crusted Lamb Chops

all-purpose flour

Salt and black pepper

eggs

Parmesan cheese

panko

rosemary

parsley

garlic (minced)

lamb

olive oil (or as needed)

Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.

Place eggs in a bowl and beat to blend.

Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.

Dust lamb chops with seasoned flour, shaking off excess.  Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.

Heat olive oil over medium-high heat in a large skillet.  Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.

Transfer to a rack set over a baking sheet and hold warm in the oven if necessary.  Repeat with remaining chops.

This is the easiest and the quickest salmon recipe you will ever find. 

Easy Glazed Salmon

Brown sugar

Pineapple juice

tbsp. Soy sauce

Salmon fillets

This tangy teriyaki sauce is just what your grilled chicken needs.

Homemade Teriyaki Sauce 

Water

Sweet rice wine

White sugar

/2 tsp. Garlic

Ginger

This Stracotto, also known as Italian Pot Roast and oven-baked gorgonzola polenta, is the ultimate Italian comfort food that will delight your family and friends! The beef is slowly braised in a rich, red wine sauce, while the cheesy, hands-off polenta makes it a perfect, stress-free dish for entertaining or a cozy Sunday family dinner!

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

olive oil (divided)

(4-pound) chuck roast (tied)

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

pancetta (diced)

garlic (2 chopped, 10 sliced, divided)

dry red wine

(14.5-ounce) beef broth (with enough water added to make 2 cups)

tomatoes

Italian seasoning

fresh parsley

Cooking spray

chicken broth (or water)

half-and-half

polenta or corn grits (not instant, coarse ground)

Salt and black pepper (to taste)

Gorgonzola cheese

butter

Preheat oven to 350 degrees F.  Season the chuck roast liberally with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven.  Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side.  Transfer to a plate, pour off and discard browning fat.

Refresh oil with remaining 2 tablespoons oil.  Add onion, carrot, celery and pancetta.  Reduce heat to medium.  Cook 7-8 minutes or until vegetables are tender.

Add chopped garlic and cook briefly 10-15 seconds or until fragrant.

Add the wine and bring to a boil.  Boil 1-2 minutes.

Add the beef back to the pot along with any accumulated juices.

Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves.  Bring to a gentle simmer over medium heat.

Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid.  (You want to minimize evaporation as much as possible.)

Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.

Place on a serving platter and slice or shred as desired.

Roast

Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.

Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.

Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast.  After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.  Return to the oven for another 10-15 minutes.

Serve polenta with pot roast.

Polenta

Top 6 meat recipes recipes from across the web

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Top Tags

Beef & stout stew with carrots

Lamb tagliata with broccolini and a...

Parmesan and Herb Crusted Lamb Chop...

Easy Glazed Salmon

Homemade Teriyaki Sauce

Italian Pot Roast (Stracotto) and O...

Top 6 meat recipes recipes from across the web

The most viewed meat recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef & stout stew with carrots

Lamb tagliata with broccolini and a...

Parmesan and Herb Crusted Lamb Chop...

Easy Glazed Salmon

Homemade Teriyaki Sauce

Italian Pot Roast (Stracotto) and O...

The most viewed meat recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine