Meat Recipes for the Pan, Oven and Grill

Guide

Select meat recipes to suit type and cooking method

A good meat dish starts with the question of what cut lies ahead. Thin cutlets, steaks and sliced meat need short, strong heat. Shoulder, shank and other pieces with more connective tissue become tender through slow braising. Minced meat, on the other hand, is suitable for pans, sauces, casseroles, fillings and balls.

Choose the recipe not only according to the type of meat, but also according to the preparation: roast, braise, grill, cook or oven-cook. Temperature, liquid, cooking time and the right side dish depend on it.

Recipes with beef

Beef ranges from short-fried steak to slow-braised goulash. Tender pieces such as fillet or sirloin are suitable for short frying and grilling. Shoulder, beef shin or breast need more time and fluid, but develop a strong sauce.

Strips of beef, thin steaks or minced meat are ideal for quick dishes. They go well with vegetable pans, pasta, rice, salad and bowls. For stews, a larger portion is worthwhile, because goulash, ragout and beef braised meat can be prepared in advance and reheated.

Recipes with pork

Pork can be roasted, grilled, braised and cooked in the oven. Fillet and thin cutlets require only a short cooking time, while neck, shoulder and pieces of roast meat benefit from a slower preparation. A rind needs dry, strong heat to make it crispy.

Potatoes, cabbage, root vegetables, mushrooms, mustard, herbs and fruity components such as apple or plum go well with pork. For very spicy or fatty dishes, salad, vinegar, lemon or fresh herbs provide a suitable antidote.

Poultry recipes with chicken and turkey

Chicken and turkey are versatile and often quick to prepare. Breast fillet succeeds in the pan, oven or on the grill, but dries out easily if cooked for too long. Legs and thighs remain juicier due to their higher fat content and are particularly suitable for oven dishes, curries and stews.

Cut pieces of breast of different thicknesses as evenly as possible or gently flatten them. Thin ends do not cook long before the middle. Poultry should be cooked through completely; a meat thermometer provides more certainty than judging only by time or colour.

Aromatic preparation of lamb

Lamb goes well with rosemary, thyme, garlic, lemon, yoghurt and strong spices. Chops and thin pieces are great for grilling or frying, while leg, shoulder and shank take time in the oven or stew.

For long cooking times, broth, wine, tomatoes or vegetables help to create an aromatic sauce. Fresh herbs, yoghurt or a salad balance out strong braised dishes and bring freshness to the plate.

Minced meat recipes for quick and ready meals

Ground beef is a flexible basis for bolognese, chilli, meatballs, kebabs, lasagna, stuffed vegetables and quick pan dishes. For good roasted flavours, put it in portions in a sufficiently hot pan and let it brown before adding much liquid.

For meatballs and meatballs, thorough but not endless mixing ensures that they bond. Onions, herbs, spices, eggs or soaked bread follow the recipe. Meatballs should be cooked through completely.

Roasting, braising, grilling or cooking in the oven

• Short fry: Small or tender pieces are quickly browned in a hot pan and then left to rest for a short time.
• Stew: The meat is first fried and then slowly cooked with a little liquid.
• Furnace Engines: Larger pieces cook more evenly when temperature and core temperature are controlled.
• Crickets: Direct heat is suitable for thin pieces, indirect heat for larger cuts and pieces with longer cooking time.
• Cooking: Soup meat and some pieces of roast meat give off flavour to broth and vegetables over a gentle heat.

Cooking time alone is only a guide. Thickness, starting temperature, bone and actual oven heat influence the result. For larger pieces, a meat thermometer is therefore particularly helpful.

Meat stays juicy when frying

Before frying, pat the surface dry and heat the pan sufficiently. Too many pieces at once lower the temperature; the meat will give off water and stew instead of browning. Fry in several portions if necessary.

After cooking, a larger piece should rest briefly before being cut. Cut steaks, roasts and sliced meat as crosswise as possible to the visible fibre. In a pan sauce, you can dissolve the roast set with broth, wine or water and season with herbs, mustard or something creamy.

Use marinades and spices correctly

A marinade can add seasoning and surface flavour, but does not automatically soften every cut. Oil spreads spices, acidity brings freshness and ingredients such as mustard, soy sauce, garlic or herbs determine the flavour.

Remove very moist marinade from the surface before frying it, so that the meat will turn colour. Sugary marinades can quickly darken over high heat and are better suited for controlled heat or for later glazing.

Which side dishes go well with meat?

The side dish should complement the preparation and sauce. Potatoes, noodles, rice or bread, add the sauce. Short-fried meat can be combined with Vegetables, salad, baked potatoes or a light bowl.

• Strong sauce: Mashed potatoes, dumplings, pasta, rice or bread.
• Grilled meats: Salad, grilled vegetables, potatoes, corn or flatbread.
• Asian Pan: Rice, noodles, wok vegetables and fresh herbs.
• Escalopes and meatballs: Potato salad, cucumber salad, baked vegetables or bread.

Hygienically prepare meat and cook it safely

Raw meat should be prepared separately from salad, bread and other ready-to-eat foods. Use your own or thoroughly cleaned boards, knives and worktops in between. Do not wash raw meat and especially poultry under running water, as splash water can spread germs in the kitchen.

You can defrost frozen meat covered in the fridge and dispose of the thawing liquid without it touching other foods. Recommendations of the Federal Institute for Risk Assessment Food should reach at least 70 ° C for two minutes in all places if in doubt. Poultry and minced meat are completely cooked through.

Prepare meat dishes and use leftovers

Goulash, stew, braised meat, chilli, bolognese and many minced meat sauces are easy to prepare. Short cuts of roast meat and breaded meat usually taste best fresh from the pan or oven. Keep the sauce and side dishes as separate as possible so that they retain their consistency when heated up.

Leftover cooked meat can be used in sandwiches, wrap, salads, soups, pasta or rice dishes, depending on the recipe. Heat leftovers completely and only in the amount you actually need. For more suitable everyday dishes, see Dinner Recipes and Quick Dinner.