Meat -Up | Meat – Cooking Tips and Yummy Recipes

Meat -Up | Meat – Cooking Tips and Yummy Recipes
Reading Time: 5 minutes

 

Meat is a beloved staple across many cuisines. In the U.S. alone, the average person consumes over 200 pounds of meat per year. While there are concerns about the health effects of excessive red meat consumption, moderate amounts of high-quality meat provide important nutrients like iron, zinc, and B vitamins. The key is choosing healthy cuts and preparing them properly.

Grilling, pan searing, braising, roasting – there are many ways to cook meat to succulent perfection. With the right recipes and a little know-how, you can expand your repertoire beyond the basics. Read on for mouthwatering recipes and tips for cooking meat like a pro.

 

Yummy Meat Recipes

Meat offers so many possibilities to create comforting, crave-worthy meals. No wonder some Meat based dishes are also some of the Best Street Foods in Europe. From quick weeknight dinners to impressive dishes for entertaining, the recipes below highlight some delicious ways to prepare beef, pork, chicken, and more.

Here are some mouthwatering recipes you’ll want to make again and again.

 

Corned Beef and Cabbage

For this hearty Irish classic, a 3-4 pound corned beef brisket is rinsed and placed in a large pot or Dutch oven. Add wedges of green cabbage, peeled carrots, small yellow potatoes, half an onion, and a few smashed garlic cloves.

Next, pour in a bottle of Irish stout beer like Guinness and enough water to just cover the ingredients. Bring to a boil over a high flame. Once it starts to boil, reduce to a gentle simmer to cover and cook for 2 1/2 to 3 hours, until the corned beef is fork tender.

Now, place the corned beef on a cutting board to rest before slicing across the grain. Transfer the veggies to a platter using a slotted spoon. The tender corned beef paired with the simmered cabbage, carrots, and potatoes makes for a comforting one-pot meal.

Enjoy this delightful corned beef and cabbage recipe with an Irish stout or brown ale.

 

Chicken Parmesan

For this Italian-American favorite, chicken breasts are pounded to an even 1/2 inch thickness. Use salt and pepper to season the cutlets, then coat them with flour, beaten eggs, and panko breadcrumbs. Fry the breaded cutlets in olive oil until they are golden brown and crispy – do this over medium heat for about 3-4 minutes per side. Top the fried cutlets with tomato sauce and shredded mozzarella cheese and broil for 1-2 minutes until the cheese melts.

Serve the chicken parmesan over cooked spaghetti and garnish with basil. You can pair this hearty, flavourful dish with a medium-bodied Chianti Classico or Sangiovese wine.

 

Bacon Wrapped Meatloaf

For a meatloaf with bonus flavour and texture, mix 1 1/2 pounds ground beef and 1/2 pound ground pork with minced onion, panko breadcrumbs, egg, Worcestershire sauce, salt, and pepper.

Form the mixture into a loaf shape on a sheet pan lined with foil. Then wrap the entire meatloaf tightly in bacon slices and bake at 375F for 50-60 minutes.

After taking it out, leave it for approximately 10 minutes before slicing, and then serve with mashed potatoes and roasted vegetables.

Enjoy this satisfying meatloaf with a bold Cabernet Sauvignon or Malbec.

 

Pulled Pork Sandwiches

For tender pulled pork, season a 3-4 pound pork shoulder roast with salt, pepper, garlic powder, and paprika. Place in a slow cooker and pour over 1/2 cup of chicken broth and about a cup of barbecue sauce. Cook on low heat for 8-10 hours until the pork shreds easily.

Once cooked, transfer it to a cutting board and shred it with two forks. Then place shredded pork back in the slow cooker and toss with the cooking liquid to coat. Pile the tender pulled pork onto burger buns and top with extra barbecue sauce and coleslaw.

These amazing sandwiches are perfect for parties and tailgates. You can pair it with an IPA or wheat beer.

 

Tips for Cooking Meat

Whether it’s a juicy steak, tender chicken breast, or smoky rack of ribs, meat offers unmatched flavour, texture, and satisfaction at the dinner table. But cooking meat can seem daunting, especially when it comes to getting the right level of doneness and maximising flavour. The good news is that with a few simple tips and techniques, anyone can become an excellent meat cook.

 

Know Your Cuts

Getting familiar with basic meat cuts is the first step to meat mastery.

Tender cuts like loin or ribeye are best for quick, dry-heat cooking like grilling or pan searing. Tougher cuts like the shoulder cut require slow, moist cooking methods like braising or stewing to break down connective tissues. Know your cuts and choose the right cooking technique.

 

Leave the Frozen Meat at Room Temperature

Allowing the meat to rest at room temperature for 30 minutes before cooking allows it to cook more evenly. Cold meat from the freezer takes longer to cook without overdoing the outside. Less cooking time overall also minimizes moisture loss. Just don’t leave the meat out for more than an hour since it could begin rotting, especially in humid conditions.

 

Try a Reverse Sear

This two-step method produces a perfect medium-rare steak. First, roast in a low oven (200-275°F) until the center reaches 10°F below the desired doneness. Then, sear the exterior in a hot pan or on the grill. This cooks the inside gently while caramelising the outside.

 

Let Meat Rest Before Serving

Letting the meat rest after cooking, preferably loosely tented with foil, allows juices to redistribute evenly throughout. Skipping this step means losing those flavourful juices on the cutting board. For large roasts, let it rest for at least 10-15 minutes. Steaks and chops need 5-10 minutes.

 

Brine for Added Juiciness

Soaking meat in a saltwater brine solution before cooking boosts moisture and makes it incredibly tender. The salt allows the meat to retain more liquid. Brining does wonders for lean cuts like pork chops, chicken, and turkey.

 

Make Flavourful Pan Sauces

Pan sauces are a simple way to take meat to the next level. After cooking meat in a pan, deglaze the browned bits (or fond) with wine or broth. Simmer to reduce, then whisk in butter for a silky sauce. The fond adds incredible flavour.

 

Pair with the Right Sides

Don’t overlook the importance of side dishes in a meat-focused meal. Bright acidic flavours like vinaigrettes balance the richness. Starchy sides like potatoes or rice complement the protein. And veggies add color, texture, and nutrients.

 

With the right techniques and recipes, anyone can take their meat cooking skills to the next level. Master searing, seasoning, using thermometers, and more. Then wow your guests with everything from weekday dinners to impressive entertaining menus. A perfectly cooked steak, fall-off-the-bone ribs, or succulent roast chicken is now easily within your reach. Get cooking and become the MVP of your next barbecue or dinner party!



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