Meat recipe collection

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Reduced fat beef and salsa burritos with lean ground beef, spinach, chunky salsa, chili powder, and low-fat cheddar in flour tortillas. A lighter take on classic beef burritos.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

Grilled beef chuck roast marinated 24 hours in bourbon, soy sauce, and brown sugar. This bold, savory-sweet marinade tenderizes the meat and builds a rich caramelized crust on the grill.

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.