Meat Recipes for the Pan, Oven and Grill

Guide

Select meat recipes matching variety and cooking method

A good meat dish begins with the question of which cut is in front of you. Thin schnitzel, steaks and steaks need short, strong heat. Shoulder, haxe and other pieces with more connective tissue become tender by slow braising. Minced meat is suitable for pans, sauces, casseroles, fillings and balls.

Therefore choose the recipe not only according to the type of meat, but also after preparation: fry, stew, grill, cook or cook in the oven. This depends on temperature, liquid, cooking time and the appropriate side dish.

Recipes with beef

Beef ranges from short-fried steak to slowly stewed goulash. Delicate pieces such as fillet or roast beef are suitable for short-fried roasting and grilling. Shoulder, beef shin or breast need more time and fluid, but develop a strong sauce.

For quick dishes, beef strips, thin steaks or minced meat are available. They are suitable for vegetable pans, pasta, rice, salad and bowls. In the case of stews, a larger portion is worthwhile, because goulash, ragout and roast beef can be prepared in advance and heated again.

Recipes with pork

Pork can be fried, grilled, stewed and cooked in the oven. Fillet and thin schnitzel only need short cooking time, while neck, shoulder and frying pieces benefit from a slower preparation. A rind needs dry, strong heat at the end to make it crispy.

Potatoes, cabbage, root vegetables, mushrooms, mustard, herbs and fruity components such as apple or plum are suitable for pork. In very spicy or fatty dishes, salad, vinegar, lemon or fresh herbs provide a suitable counter pole.

Poultry recipes with chicken and turkey

Chickens and turkeys are versatile and often prepared quickly. Breast fillet can be used in pans, ovens or on the grill, but it dries out slightly during too long cooking hours. Due to their higher fat content, clubs and thighs remain more juicy and are particularly suitable for oven dishes, curries and stews.

Cut differently thick breast pieces as evenly as possible or tap them gently flatten. Thick ends do not cook long before the middle. Poultry should be cooked completely; a meat thermometer provides more safety than the assessment by time or colour alone.

Prepare the meat of lamb aromatically

Lamb is suitable for rosemary, thyme, garlic, lemon, yoghurt and strong spices. Loins and thin pieces are suitable for grilling or short roasting, while clubs, shoulders and haxes in the oven or stew need time.

During long cooking periods, broth, wine, tomatoes or vegetables help to create an aromatic sauce. Fresh herbs, yoghurt or a salad make up strong stews and bring freshness to the plate.

Minced meat recipes for fast and prepared dishes

Minced meat is a flexible basis for bolognese, chilli, frikadelles, Köfte, lasagne, stuffed vegetables and fast pan dishes. For good roasting aromas you put it in a sufficiently hot pan and let it brown first before a lot of liquid comes in.

In case of meatballs and meatballs, thorough but not endless mixing ensures binding. Onions, herbs, spices, eggs or soaked bread are according to the recipe. Minced meat dishes should be cooked completely.

Roasting, stewing, grilling or cooking in the oven

• Short roast: Small or delicate pieces are quickly browned in a hot pan and then left to rest briefly.
• Smash: The meat is first fried and then cooked slowly with little liquid.
• Stoves: 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 give off the taste of broth and vegetables in a gentle heat.

The cooking time alone is only a guideline. Thickness, initial temperature, bone and actual furnace heat influence the result. Therefore, a meat thermometer is particularly helpful for larger pieces.

So meat stays juicy while roasting

Double the surface before roasting and heat the pan sufficiently. Too many pieces at once lower the temperature; the meat releases water and stews instead of tanning. Roast if necessary in several portions.

After cooking, a larger piece should rest for a short time before it is cut. Cut steaks, roasts and stews as far as possible across the visible fiber. In a pan sauce, you can dissolve the browned residue with broth, wine or water and season with herbs, mustard or some creamy.

Use marinades and spices correctly

A marinade can give spice and surface aroma, but does not make every cut automatically tender. Oil distributes spices, acidity brings freshness and ingredients such as mustard, soy sauce, garlic or herbs determine the flavour direction.

Remove very moist marinades from the surface before strong frying, so that the meat gets colour. Sugary marinades can quickly become dark at high heat and are better suited for controlled heat or later glazing.

Which side dishes match meat?

The side dish should complement preparation and sauce. Potatoes, noodles, rice or bread, take the sauce. Short fried meat can be mixed with Vegetables combine salad, oven potatoes or a light bowl.

• Strong sauce: Potato purée, dumplings, pasta, rice or bread.
• Grilled meat: Salad, grilled vegetables, potatoes, corn or flat bread.
• Asian pan: Rice, noodles, wokg vegetables and fresh herbs.
• Schnitzel and fricadels: Potato salad, cucumber salad, oven vegetables or bread.

Prepare meat hygienically and cook 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 work surfaces. Do not wash raw meat and especially poultry under running water, because splash water can distribute germs in the kitchen.

Frozen meat is covered in the refrigerator and disposed of the defrosting liquid without touching other food. Recommendations of the Federal Institute for Risk Assessment Food should reach at least 70 °C for two minutes in all places in doubt. Poultry and minced meat are fully cooked.

Prepare meat dishes and use leftovers

Goulash, ragout, stew, chilli, bolognese and many minced meat sauces can be prepared in advance. Short-breasted pieces and breaded meat usually taste best fresh from pan or oven. Keep sauce and side dishes as separate as possible, so that they keep their consistency when warming up.

Other cooked meat can continue to be used in sandwiches, wraps, salads, soups, pastas or rice dishes, depending on the recipe. Heat leftovers completely and only in the amount you actually need. Dinner recipes and Fast Dinner.