Recipes for Main Meat Dishes

The meat of various animals differs in composition and requires different cooking approaches. For example, pork releases liquid during prolonged heat treatment and becomes dry, while lamb will be softer if simmered for a long time. For the dish above to be delicious, choose a favorite meat recipe from this section and follow its description.

Preparing Meat for Cooking

Before cooking, rinse the meat with cold water, remove the membrane, and discard the tendons. Thaw frozen meat at room temperature to minimize juice loss.

Slice meat across the grains. For cutlets, make several incisions along the edges so that they don’t curl during frying.

What Can Be Cooked as a Meat Main Course

Cuisines from many countries have recipes for their special meat dishes. In the Philippines, they prepare adobo with chicken or pork; in Austria, the national dish is “Wiener Schnitzel” made of thin slices of veal. It’s hard to find a family in Argentina that doesn’t make asado – grilled meat, typically cooked by men known as “asadores.” In the Caucasus, you'll be treated to lamb kebabs, and in Australia, a meat pie with pea soup will be served.

It’s impossible to list everything that can be made as a meat main course. This section contains various meat dish recipes to help homemakers.

How to Cook Meat Deliciously

To cook meat deliciously, pay attention to our tips. Even with the simplest cooking methods, the product can be ruined if certain details are not considered.

Frying in a Pan

For this method, juicy small pieces of meat work best. Use a pan with a thick bottom.

Preheat the pan with fat thoroughly. If this is not done, the meat will actively release juice and absorb the fat when heated.

When placing the meat in the pan, it should be at room temperature.

Start frying thick pieces over high heat to create a crust that prevents juice from escaping. Then reduce the heat.

It’s advisable to marinate tough dry meat, especially from older animals, before frying.

For large pieces of meat, pour fat from the pan over the meat while frying.

Baking in the Oven

Baking is one of the healthiest cooking methods for meat, alongside boiling and steaming.

Before loading the meat, preheat the oven to the required temperature.

Occasionally pour the meat being cooked with the juices that have dripped off or other liquids: broth or wine.

If you coat the meat with a small amount of vegetable oil beforehand, a crust will form, and moisture will be better retained.

Stewing

For tough and dry meat, stewing is the best cooking method. Stew it at moderate temperatures in a closed heavy-bottomed pot on the stove, in the oven, or in a slow cooker. Add a little liquid to the bottom of the pot, and only then place the ingredients inside.

To achieve a dish with a crispy crust, lightly fry the meat in a pan beforehand.

Put the pot with meat directly on moderate heat, and after it begins to boil, reduce the heat to the minimum.

You can place the meat in a cold oven and then heat it. The temperature should not exceed 160°C, but it’s better if it is even lower.

When the dish is ready, leave it covered at room temperature for about 20 minutes. This is enough time for the meat to absorb some of the moisture it lost while stewing.

Boiling

Boiling is one of the simplest methods. Salt and spices are added to water, brought to a boil, and the meat is submerged in boiling water. The only detail to note is that after boiling, cooking is done on low heat until ready.

Steaming

For steaming, soft tender pieces of meat are suitable. Bring water to a boil, then reduce the heat. There’s no point in adding spices to the water, as the dense structure of the meat does not absorb steam and its aromas.

To ensure the product cooks more evenly, cover the holes of the steamer with parchment or grape leaves so that the steam does not act directly on the meat.