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It's the cornerstone of our meal so let's make it special but without all the fuss. These meat recipes will become your key dishes for family, friends and importantly yourself, especially with the sauces and additional seasonings in the recipes.
Big Bad Barbeque Sauce
This is a serious winner. Do this recipe right by applying the sauce in good quantities and slow cook the meat. Just don't tell everyone the recipe and you can keep the praise to yourself.
This great over:
- Chicken pieces baked in an oven (so good, the Colonel can take a hike).
- Pork spare ribs baked slowly and basted.
- Beef roast baked slowly and basted.
- Basting sausages and steaks over the BBQ for extra flavour.
You can get away with using cheaper cuts of meat by smothering them in this sauce and slow cooking.
Put the following ingredients into saucepan:
½ cup cooking oil
4 cups tomato sauce
¾ cup Worcestershire sauce
¼ teaspoon garlic powder
1 cup butter or margarine
½ cup brown sugar
2 tablespoons vinegar
2 tablespoons lemon juice
¼ teaspoon a hot red pepper or Tabasco sauce.
½ lemon
½ an onion peeled
Bring to the boil with onion and lemon until the butter is melted. It's ready to use. Apply with a cooking brush.
Skillet Meat Loaf
1 kilo beef mince
½ cup bread crumbs
6 tablespoons chopped onion
2 eggs
1 cup tomato sauce
1 teaspoon salt
½ teaspoon pepper
1 tablespoon butter
1/3 cup water
2 teaspoons mustard
2 tablespoons Worcestershire sauce
Combine all ingredients except butter, water mustard and ½ cup tomato sauce and Worcestershire.
Mix well. Shape into 2 meat loaves.
Melt butter in skillet and brown meat loaves on both sides. Cover and cook for 25 minutes over low heat. Mix mustard, ½ cup tomato sauce, water and Worcestershire sauce.
Pour over meat loaf - simmer uncovered 10-15 minutes.
Argentinean Beef Stew
Serve with a big helping of mashed potatoes for a good winter meal.
2 tablespoons olive oil
1 kilo gravy beef cut into cubes
½ kilo sausages quartered
1 large onion peeled and chopped
3 large cloves garlic peeled and chopped
1 can tomato paste
2 large tomatoes chopped
1 cup white wine
1 cup chopped fresh mushrooms
¼ cup chopped parsley
½ teaspoon dried thyme
2 bay leaves crushed
½ teaspoon pepper
In a large heavy base saucepan heat olive oil, brown meat and sausages on all sides. Add onion and garlic and toss for a few minutes. Turn down heat and add tomato paste, tomatoes, wine, mushroom, parsley, thyme, bay leaves, salt and pepper. Let simmer for 30-40 minutes with lid on. When tender - skim off grease. Thicken as desired with flour and water.
Barbequed Beef Roast
Here's a change from your ordinary roast. It can be eaten with plain boiled rice or oven baked wedges or your favourite potatoes. I suggest mashed.
1 Beef roast (the cheaper the cut, the longer and slower you need to cook it).
½ teaspoon salt and pepper each
½ teaspoon garlic salt
1 cup water
¾ cup peeled and chopped tomato
¼ cup tomato sauce
2 tablespoons chopped onion
1 clove of garlic minced
2 stalks celery sliced
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
¼ cup butter or margarine
1 cup barbeque sauce (see BBQ sauce recipe or store bought)
Rub roast on all sides with salt and pepper, garlic and place in a pan.
Combine next 9 ingredients in a large saucepan. Bring to the boil, reduce heat and simmer 15 minutes.
Stir in butter and barbeque sauce.
Pour half the sauce over roast and bake at 150º for 2-2.5 hours - basting frequently with pan drippings and half remaining sauce.
Thinly slice and serve with remaining sauce.
Beer Flavoured Beef
Make in the morning or night before.
Serving marinated dishes requires simple planning. Marinate one day, serve the next. Marinating softens meat fibres and you can use cheaper cuts when preparing these types of dishes.
Marinade
1 can of beer
¼ cup oil
2 tablespoons cider vinegar
1 onion thinly sliced
2 cloves garlic finely chopped
1 bay leaf
¼ teaspoon thyme
½ teaspoon salt
½ teaspoon pepper
1 tablespoon oil
4 ¾ inch thick blade or round steaks
4 slices of bacon cut into pieces
2 onions thinly sliced
Chopped parsley
In a large bowl combine all marinade ingredients.
Using a fork prick the meat several times.
Put steaks on a plate, coat with marinade, cover and refrigerate overnight (8 hours).
Drain steaks, pat dry and set marinade aside.
In a skillet, heat oil, sear steaks, turn meat, add bacon and onions.
Pour marinade over steaks and garnish with parsley.
Beef Stroganoff
This is a great way to use beef; it has a great tasting tangy flavour..
Watching your weight? Then replace the sour cream with yoghurt.
This recipe usually requires fillet beef. You can buy a cheaper cut and cut strips very thin and simmer longer - don't boil.
1 kilo beef (the best cut you can afford)
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
3 onions thinly sliced
½ cup tomato juice
1 can beef consommé (you'll find it amongst the canned soups at the supermarket, try Campbells brand)
½ teaspoon sugar
½ cup sour cream (or plain yoghurt)
1 cup sliced mushrooms
3 tablespoons red wine
Cut beef into thin strips, coat with flour, salt and pepper.
In a skillet, heat oil and sauté beef strips with onions.
Add tomato juice, beef consommé and sugar.
Reduce heat and let mixture simmer until beef is tender.
Blend in sour cream, mushrooms and wine.
Heat - don't boil - Enjoy.
Easy Meat Loaf
1 ½ cups bread diced
1 cup milk
1 kilo ground beef
½ cup chopped celery
½ cup grated carrots
1 onion chopped
1 egg
1 tablespoon horseradish sauce
2 teaspoons Worcestershire sauce
2 teaspoons salt (less if desired)
¼ teaspoon pepper
Pre-heat oven to 190ºc.
In a large bowl, combine bread, milk and let stand for 5 minutes - then add all other ingredients.
Fold mixture into a loaf pan. Cut 8 thin serving portions across the top of the loaf.
Bake in oven for 1 hour.
Meatballs in Jiffy Sauce
If you prefer replace the rice with partially cooked pasta. 4 servings.
¾ kilo ground beef
2 tablespoons oil
1 medium onion chopped
1 cup chopped mushrooms
2 tablespoons flour
Chopped parsley
Salt and pepper
2 tablespoons Worcestershire sauce
1 can cream of mushroom soup
1 ½ cups beef stock
1 ½ cups instant (or pre-cooked) rice
Shape ground beef into meatballs.
In a skillet heat meatballs and brown.
Add mushrooms, onions and sauté over a very low heat.
Add flour, parsley, salt and pepper.
In a bowl, combine Worcestershire sauce and cream of mushroom soup. Pour over meatballs.
Bring to the boil.
In a separate bowl mix together beef stock and rice.
Using the same skillet, arrange meatballs around the edge then pour rice mixture into the centre and bring to the boil. Cover and let simmer 5 minutes before serving
Beef with Cheese
4 servings.
These appetising meatballs melt in your mouth. Use your favourite cheese or finish up the left over pieces.
½ kilo ground beef
1 onion finely chopped
12 mozzarella or cheddar cheese cubes approximately 20mm square.
1 cup cooked rice
1 can tomato soup (284ml)
1 can tomato juice (284ml)
Pre-heat oven to 170ºc.
Combine ground beef and onion. Season to taste and shape into 12 meatballs.
Insert a cheese cube into each meatball and then roll meatballs in rice.
Place meatballs in a baking dish, coat meatballs with half the tomato soup and half the tomato juice and cover with rest of rice.
Cook in oven for 45 minutes. Remove from oven and add the other half of the tomato juice and soup.
Chilli Con Carne (Top dish for entertaining)
This is how to make the real dish, a must try.
The true Latin dish is "chilli pepper with meat". Probably too hot for most kiwi palates but if you like that "South of the Border" taste increase the chilli!
2 teaspoons oil
1 teaspoon butter
½ kilo ground beef
2 medium onions finely chopped
½ cup celery chopped
1 can tomatoes
1 can red kidney beans
Salt and pepper
1 tablespoon prepared mustard
2 teaspoons chilli powder (try one first and add a second if you like desired)
1 teaspoon paprika
1 teaspoon garlic salt
In a large skillet, heat oil, melt butter and cook ground beef, onions and celery over low heat.
Add other ingredients.
Simmer over low heat for 25-30 minutes.
Serve piping hot over rice.
Garlic Flavoured Leg'o Lamb
This is a taste sensation and very succulent, especially with good New Zealand Lamb. You can use hogget but drain off the fat before adding the beef stock.
2 kg leg of lamb
4 teaspoons Dijon mustard
4 teaspoons tomato paste
Salt and pepper
Pinch of thyme
Pinch of rosemary
6 garlic cloves (whole)
1 sliced onion
1 tablespoon sugar
4 teaspoons lemon juice
1 cup beef stock
Pre-heat oven to 230ºc.
Baste leg of lamb with mustard, tomato paste and season with salt and pepper, thyme and rosemary. Bake until golden (about 30 minutes).
Reduce oven to 175ºc and cook 60 minutes longer whilst following the below timely additions:
After 30 minutes, add garlic, onions, sugar and lemon juice.
After 45 minutes pour beef stock over lamb, baste and finish cooking.
Remove and carve into thin slices. Pour juices over the cut meat. Enjoy!
Spicy Lamb Chops
Vary the amount of curry powder according to your preferences.
12 lamb chops
3 tablespoons vegetable oil
2 teaspoons curry powder
1 medium onion chopped
½ cup beef stock or water
¼ teaspoon ginger
¼ teaspoon dry mustard
½ teaspoon salt
½ cup cream or evaporated milk
Trim off excess at from chops.
In a skillet, heat oil and cook onion with curry powder but do not brown.
Add lamb chops and cook until golden.
Pour beef stock and or water over mixture - cover and let simmer over low heat. Season.
Let simmer 20-25 minutes until tender.
In a saucepan, heat cream and pour slowly over lamb chops - stir but do not boil.
Place meat in a serving dish and serve. Add a sprinkling of chopped parsley if desired.
Pork Chop Ala'Orange
Mouth watering and simple!
2 tablespoons oil
8 pork chops
¼ teaspoon pepper
1 small package instant onion soup mix
8 orange slices peeked
1 cup orange juice
In a skillet, heat oil, cook pork chops and season with pepper.
Sprinkle onion soup mix over pork chops - place orange slice on each, pour orange juice over and bring to the boil.
Cover and simmer for 30 minutes or until chops are very tender.
Garnish with slice of orange and sprig of parsley.
Lamb Stew
1 ½ kilos cubed lamb
6 cups water
4 medium potatoes cubed
3 medium onions sliced
3 carrots sliced
3-4 cloves garlic chopped
2 teaspoons chicken stock
½ teaspoon salt,
½ teaspoon freshly ground pepper.
1 ½ teaspoons fresh thyme or ½ teaspoon of dry.
3 tablespoons olive oil
In a large saucepan - a heavy one if possible or Dutch oven, heat olive oil and add chopped garlic, onions and stir until golden.
Add lamb and toss until lightly brown.
Reduce heat; add water, stock and thyme.
Put on lid and simmer for 1 ½ hours slowly. Test for seasoning and adjust as necessary.
Thicken with 2 tablespoons cornflower mixed to a paste with water.
Hearty Lamb Pilaf
Serves 8
½ kilo cubed lamb
2 large onions chopped
2 cloves garlic minced
3 cups chicken, broth or stock
2 can whole tomatoes un-drained and quartered.
2 cups uncooked brown rice
1 teaspoon dried oregano
1 small packet frozen peas
½ cup raisins
1 jar diced pimento un-drained
½ teaspoon salt
½ teaspoon pepper
Combine lamb, onion and garlic in a large Dutch oven. Cook until Lamb is browned and onion is tender.
Stir in chicken broth, tomatoes, rice and oregano, bring to a boil.
Reduce heat and simmer uncovered 40 minutes.
Stir occasionally.
Add remaining ingredients, stirring well. Simmer uncovered for an additional 40 minutes stirring occasionally.
Pork Chops with Mushroom Sauce
Delicious, filling and straight forward to make!
8 Pork Chops
2 tablespoons butter
4 potatoes thinly sliced
1 can of cream of mushroom soup
8 knobs butter
Breadcrumbs
Pre-heat oven to 175ºc.
Season each Pork Chop with salt and pepper.
In a skillet, melt butter and sear pork chops.
Place in oven proof dish, add potatoes and cream of mushroom soup. (Add ½ cup evaporated milt to dilute the soup mix if you have it.)
Place knobs o butter over mixture and sprinkle with bread crumbs.
Bake for 30 minutes.
Honey Flavoured Pork Chops
8 Pork Chops
Garlic salt
Pepper
1 tablespoon oil
1 tablespoon butter
¼ cup honey (melt in microwave)
¼ cup white wine or cider or beer
Pre-heat oven to 175ºc.
Remove excess fat from chops, season with garlic salt and pepper.
In a skillet, heat oil and butter together, cook chops for a few minutes.
Transfer to an oven proof casserole dish, add 2 tablespoons liquid honey to mixture.
Cover with aluminium foil - bake 20 minutes.
Baste with rest of honey, cover and cook 15 minutes longer.
Add wine or cider and cook uncovered a further 10 minutes.
Serve with rice.
Roast Pork x 2
Here are two roast Pork recipes that are hard to resist.
Roast Pork Hawaiian
3 tablespoons peanut oil
1.5 kilo Pork roast
8 oz pineapple chunks
1 ¼ cups water
2 tablespoons golden syrup or maple syrup or brown sugar.
1 teaspoon dry mustard
Salt and pepper
2 tablespoons cornflower
1 cup chicken stock
1 tablespoon vinegar
Pre-heat oven to 220ºc.
In a skillet heat oil and sear Pork roast on all sides, then place in oven proof casserole or roasting pan.
Drain pineapple and reserve juice.
In a bowl, mix pineapple juice with water, add golden syrup, mustard, salt and pepper then pour liquid over Pork.
Cover and bake for approximately one hour basting every 15 minutes.
Remove cover during last 15 minutes.
Slice and serve.
Easy Roast Pork
About 20 minutes before serving meat, put vegetables (such as partially boiled potatoes, carrots and frozen green peas) in the casserole.
1.4 kg roast Pork
2 tablespoons oil
2 cups barbeque sauce (see our recipe)
1 cup water
¼ cup red wine
1 tablespoon prepared mustard (preferably Dijon)
Pinch rosemary, thyme and nutmeg
1 tablespoon chopped parsley
1 bay leaf
In a skillet, sear Pork roast on all sides in hot oil. Season with slat and pepper.
Place roast in a heavy roasting pan and set aside.
In a bowl combine all other ingredients and pour over roast Pork and bring to a boil.
Reduce heat and let mixture simmer partially covered for approximately 1 hour 15 minutes.
(Don't forget to add the vegetables 20 minutes before it is ready to serve).
Remove roast from pot and let stand for 10 minutes before carving.
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Mums Free Recipes - Beef, Pork, Lamb.pdf [79.76K]