Easy Beef Recipes and Other Meats

You will find our easy beef recipes and other meat recipes here:

Stews

Lentil & Sausage Stew Beer Braised Osso Bucco Recipe

Easy Beef Stew with Leffe Beer Chilli Con Carne Recipe

Recipe for Beef Stew with Red Wine Giouvetsi Tamarind Beef Chili

Sausages

Sausages & Guinness Gravy Baked Sausage with Apple, Fennel & Cider

Italian Sausages in Wine

Steaks

Steak Au Poivre Thai Pepper Steak Recipe

Steak with Lavender Steak Tartare

Steak & Homemade Bernaise Sauce Crispy Ginger Steak

Steak Marinade Recipe Steak with Horseradish Sauce Recipe

Italian Steak Recipe

Pork

Bacon Omelet Recipe with Onion & Thyme Mushroom & Salami Omelet

Pork Chop Crosse and Blackwell Prosciutto Omelette with Peas

Cheese Quiche with Apple & Bacon Chorizo And Eggs on Toast

Apple & Bacon Omelette

Miscellaneous

Greek Meatballs Italian Beef Recipe

Beef Ravioli Recipe Belgian Blind Finches

Asian Best Hamburger Recipe Spicy Beef Stir Fry

How To Make Meatballs How To Make Meatloaf

Scotch Eggs and Yogurt Dip

Here you will not only find a lot of easy beef recipes and cheap steak, ground beef, beef stews and hamburger recipes but also other types of meats!

It’s no surprise that all these different cuts ask for different preparing methods! Be aware of what piece suits your easy beef recipes best. Some cuts are tender, others are tougher. This depends on which part of the animal the meat comes from. Is the muscle used very often, the meat will grow tough and hard, containing very little fat. A tender cut will be streaked with a white cobweb of collagen fat.

One clear example: the famous Wagyu looks just like marble. Why? These Japanese cows are taken care of beyond limits. They are allegedly massaged daily with sake wine and extremely pampered resulting in lazy cows without stress and little exercise. Logically their meat gets coated with fat. Same thing for humans by the way!

The 8 Primal Beef Cuts

- Chuck: from the front shoulder area, full of collagen that releases its flavor after an extensive period of simmering (perfect for pot roast and burgers)

- Rib: from the upper side along the rib area, a cut to marinate, grill or roast (perfect for rib roast, prime rib and rib eye steak)

- Brisket and Shanks: from the lower chest near the front legs, used a lot so low in fat (perfect for stews)

- Plate: from below the ribs, tough and flavorful (perfect for steaks)

- Short Loin: from behind the ribs, very low in fat so easy to overcook while browning or grilling (perfect for T-bone and Porterhouse steaks)

- Sirloin: from the lower back, expensive and flavorful, easy to overcook while browning or grilling (perfect for tenderloin and filet mignon)

- Round: from the rear section, a tough and lean cut for braising at low temperature (perfect for rump roast, pot roast or burgers)

- Flank: from the lower middle area (perfect for steaks)

So what piece of meat do you need for your easy beef recipes? Make sure you know what kind of meat you’re dealing with in the supermarket. Is it meant to cook, brown, boil, simmer, stew for ages or just perfect to slice thinly for a carpaccio? If you buy your meats at a good quality butcher shop your butcher will be glad to share some cooking tips and information. Or explain your beef recipes so he can choose what cut suits best. You don’t want to mess up a first class piece of beef!

Or read about it. One book I treasure, is The Complete Meat Cookbook. It gives home cooks like you and me an interesting guide when choosing, cooking and carving meat. Comes in very handy!

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