Meat Tips

Read these 18 Meat Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Gourmet tips and hundreds of other topics.

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Pork loin

Spinach Stuffed Pork Loin

This stuffed pork loin will serve 6-8 people, depending on the number of side dishes offered.

2 pounds pork tenderloin, split and pounded flat
1 Cup onions, chopped
1 Teaspoon olive oil
1 clove garlic, minced
1/2 Teaspoon pepper
2 Cups frozen spinach, thawed
1/3 Cup Parmesan cheese
1/2 Teaspoon garlic powder
1/4 Cup soy sauce
1/4 Cup honey

Saute onions and garlic in olive oil; add pepper. Let cool. Mix onions and
garlic with thawed spinach and Parmesan cheese.

Spread mixture 1/4 inch deep on flattened pork loin. Roll tightly and place in 2 inch deep pan. Sprinkle
with garlic powder.

Mix soy sauce and honey together; ladle over top of
pork.

Bake at 325 degrees for 40 minutes or to internal temperature of 165
degrees. Slice into medallions to serve.

   
How do I make meatballs?

Burgundy Meatballs

Burgundy Meatballs

We like to serve this over parslied rice in addition to the bread. Add some steamed green beans or broccoli for a complete meal.

1 pound Lean ground beef
1 large Egg
1 cup Fresh bread crumbs, 2 slices of bread)
1 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
2 Tablespoons Vegetable oil
3 medium Carrots, peeled and sliced
2 cups fresh mushrooms, quartered
1 1/2 cups Pearl onions, peeled and halved
2 Tablespoons flour
1/2 cup red burgundy wine, or any dry red
1 Tablespoon beef bouillon granules
3 Tablespoons Chopped fresh parsley
12 inch french bread, sliced

In a large bowl, combine beef, egg, bread crumbs, salt and pepper. Using your hands or a wooden spoon, mix well. Shape mixture into 1 1/4" balls. In 12" skillet over medium-high heat oil; add meatballs and cook about 12 minutes. Turn frequently until well browned on all sides.
Using slotted spoon, remove meatballs to plate.

To drippings in skillet,add carrots, mushrooms and onions; cook about 5 minutes,stirring frequently until vegetables are tender crisp. Stir in flour to coat vegetables; return meatballs to skillet, add wine, bouillon, 2 tbsp. parsley and 1 cup water. Increase heat to high; bring to boil. Reduce heat to low;simmer covered for 10 minutes until meatballs are cooked through.

To serve: Spoon meatballs and vegetables in serving bowl; sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.

   
How do I roast a lamb?

Basic Roasted Leg of Lamb

A friend of mine from Oz uses this method for preparing a leg of lamb.

1 Leg of Lamb
Fresh Garlic (1-2 cloves)
Fresh rosemary
Olive oil
dried rosemary

Cut off excess fat from leg of lamb, leaving some for flavour and drippings while the lamb cooks.

Stab small holes with a knife and insert thin slices of garlic cloves deeply into each.

Make a few more holes, and insert small sprigs of fresh rosemary.

Rub the lamb with olive oil and sprinkle with dried rosemary.

Place on a wire rack in large roasting pan. Preheat oven to 400 degrees. Cook lamb for 15 minutes; reduce heat to 350 and continue to cook 20 minutes per pound for a medium doneness.

Remove from oven, cover with foil and let stand for 15 minutes before carving.

   
Filet Mignon

Beef Tenderloin with Green Peppercorn Sauce

A richly flavored creamy peppercorn sauce is the perfect accompaniment to simple Filet Mignon.

4 8 ounce beef tenderloin steaks (filet mignon)
3 ounces olive oil
3 small shallots, minced
2 whole tomatoes, concasse
8 pieces black olives, chopped
2 Tablespoons green peppercorns
5 ounces heavy cream, reduced
2 ounces cognac
8 ounces veal stock
1 Tablespoon fresh basil, chopped
salt and pepper, to taste

Season each tenderloin with salt and pepper. Saute in a HOT pan with olive oil according to taste. Remove from pan and keep warm in oven.

In the same pan, add shallots and saute until lightly browned. Add the tomato concasse, black olives and green peppercorns to the pan.

Pour cognac into the pan; remove from heat and ignite; return to heat and wait for flame to go out.

Add the veal stock and heavy cream; simmer over medium heat to reduce sauce. The finished sauce should coat the back of a spoon.

Add fresh basil and season to taste just prior to serving.

Place the beef tenderloins on individual plates and spoon sauce over top.

   
What can I make for Halloween dinner?

Hobgoblin Stew

2 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 pound beef stewing meat
3 tablespoons vegetable oil
1/4 cup chopped onion
3 cups water
1/2 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon coriander
2 potatoes, peeled and cubed
6 carrots, peeled and sliced
1 cup frozen peas, thawed
1/2 cup evaporated milk
1 medium pumpkin, hollowed out

Preparation time: 20 minutes Cooking time: 1 hour, 20 minutes Utensils: Measuring cups and spoons, utility knife, plate, saucepan with cover, mixing spoon, can opener.

On plate, combine flour, salt and pepper; set aside. Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture.

Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water, garlic powder, thyme and coriander; bring to boil. Cover and cook over low heat 1 hour.

After 1 hour, add potatoes, carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through, but do not boil.

To serve, pour into hollowed-out pumpkin shell decorated as desired.

   
How do I make fried ribs?

Fried Rib Recipe

Cajun Fried Ribs

4 tablespoons garlic salt
2 tablespoons cajun seasoning
crushed red pepper flakes
flour
cooking oil
1 whole slab of ribs

Sprinkle 2 tablespoons of Garlic salt on each side of the slab of ribs.
Sprinkle 1 tablespoon Cajun seasoning on each side of the slab of ribs.
Sprinkle Crushed Red Pepper to taste. Marinate a minimum of 2 hours, upto 24 hours.
Coat with flour. Deep fry in hot oil with temperature always on high (350 degrees) for approximately 15
to 20 minutes.

   
How do I cook bacon?

Bacon; restaurant style

For flat, perfectly cooked bacon, lay strips on a sheet pan and bake in a 350 degree oven until crisp, 15 to 20 minutes.

Drain on paper towels.

   
Pork loin

Honey Glazed Pork Tenderloin

Tender, tasty, morsels of pork with an Asian accent.

2 pounds pork tenderloin
1/2 cup honey
2 Tablespoons dry sherry
2 Tablespoons lemon juice
1 whole green onion, minced
2 cloves garlic, minced
1 Tablespoon fresh ginger, minced
salt to taste
pepper to taste

Stir together all marinade ingredients in a shallow glass dish.

Place pork tenderloin in marinade, turning to coat well. Cover and refrigerate at least 2 hours or overnight.

Remove tenderloin from the marinade and broil or grill about 20 minutes, turning & basting as needed to get all sides nicely browned.

NOTES : **If you do broil this in the oven, place the tenderloins on a rack over a cookie sheet that has been lined with foil. The glaze tends to drip.

   
How do I make Chili?

Thickening Chili

To thicken chili instead of using tomato paste try adding a few tablespoons of cornmeal to your favorite recipe.

Allow mixture to simmer a few minutes between each addition and continue adding until desired thickness is reached.

   
How do I make BBQ Ribs

Finger Lickin' Ribs

These ribs are slow cooked; and worth the wait. Moist, flavorful and tender, you'll never make ribs any other way after you try these!

5 pounds pork back ribs (3 racks)
***RUB***
1/4 cup packed brown sugar
2 Tablespoons paprika
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne
1/2 teaspoon ground clove
***Sauce***
2 Tablespoons vegetable oil
1 medium onion -- chopped
4 cloves garlic -- minced
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
19 ounces canned tomatoes
1 (5oz) can tomato paste
2/3 cup white vinegar
1/3 cup packed brown sugar
2 Tablespoons dijon mustard
1/2 cup molasses

Trim any visible fat from the ribs. If necessary remove the membrane from underside. Place ribs in a large shallow dish.

Rub: In small dish stir together all the rub ingredients and rub into the racks of ribs. Cover and refrigerate for at least 4 hours and up to 24 hours.

Sauce: Meanwhile in a large saucepan heat oil over medium heat; cook onion and garlic stirring occasionally for 5 minutes of until softened. Add paprika, chili powder, salt and pepper. Cook for 2 minutes.

Add tomatoes, tomato paste, vinegar, sugar and mustard; bring to a boil. Reduce heat and simmer stirring occasionally for about 1 hour or until thickened and reduced by 1/3. Let cool slightly. Pour mixture into blender and puree until very smooth. Stir in molasses. Set aside 1 cup for dipping.

Heat 1 burner of a 2 burner barbecue, or 2 outside burners of a 3 burner barbecue, to medium. Place ribs on greased grill over UNLIT burner. Close lid and cook for 50 minutes, keeping temperature at 250-300F and using oven thermometer if necessary. Turn ribs and cook for another 50 minutes or until tender and bones are visible at the ends.

Brush ribs generously with some of the basting sauce. Cook, turning once and basting often for 20 minutes or until crisp on both sides. Cut into 2 or 3 rib pieces.
Serve with reserved sauce.

   
How do I make juicy hamburgers?

Juicy Hamburgers

For extra juicy hamburgers add 1/4 cup of evaporated milk per pound of meat you are using. Shape gently, and do not press down while cooking.

   
How do I make a light meatloaf?

Make a light meatloaf

The trick to making a light meat loaf is to handle the meat as little as possible.

When shaping and placing into the loaf pan, do not press down to compact meat.

   
beef roast

Spicy Beef Roast

This recipe produces a very flavorful roast, and you can easily make a gravy using the pan juices, flour and some beef broth or consomme. Spicy Roast Beef

3 pounds Beef (eye of round, sirloin or sirloin tip)
2 teaspoons Dry mustard
1/4 cup Dijon mustard
2 cloves garlic, minced
1 Tablespoon Soy sauce
1 Tablespoon Olive oil
2 medium onions, sliced

Make a layer of sliced onion on the bottom of oven-proof pot.
Rub the dry mustard over entire surface of meat.

Mix up the rest of the ingredients in big measuring cup and spread it over the roast. Now, place the roast atop the onion layer in pot.Let stand several hours.

When you are ready to cook, preheat oven to hottest (450 or 500 degrees) and roast 15 minutes. Then turn back oven to 350 degrees and roast 45 minutes or longer, depending on desired doneness.Use your meat thermometer to determine time.

   
How do I make meatballs?

Making Meatballs

To make meatballs of equal size form meat into a 1-inch thick
rectangle. Cut the rectangle into equal number of squares and roll into balls.

   
How do I make croquettes?

Beef Stuffed Croquettes

Potato Croquettes Stuffed With Meat

This is a great way to use up leftover mashed potatoes without anyone even thinking "oh no, leftovers!".

You can vary the seasoning on the filling to suit your tastes, garlic, cajun seasoning, thyme & oregano are just a few variations.

4 cups mashed potatoes
2 Tablespoons cream
2 Tablespoons butter
pinch cayenne pepper
2 Tablespoons grated Parmesan cheese
salt and pepper -- to taste
2 egg yolk
Ground Meat Mixture:
1 pound ground beef
1 medium onion, chopped
1 Tablespoon chopped parsley
salt and pepper
1 whole egg, lightly beaten
1/4 cup flour, for coating

To the mashed hot potatoes, add cream or milk, butter, cheese and seasonings.
Mix well and beat until light; add the well-beaten egg yolks and let stand
until cold.

Brown meat, onion and parsley with salt and pepper and cook until done.

Flatten 1 tablespoon potato mixture in palm of hand. Place 1 teaspoon meat
mixture in center and roll into pear-shaped croquette. Roll in flour, then
in beaten egg and again flour. Fry in butter or deep fat until golden brown.

Serves: 4

   
Chili recipe

Chili Con Carne Recipe

There are many variations of Chili; Ground Beef, Stewing Beef, with kidney beans and without, with corn or without.. and on and on.

This is a ground beef, with beans version.

It tastes great and doesn't use a "seasoning mix" from the store. I like to serve this with Gourmet Mexican Cornbread.

Chili Con Carne

1 pound ground beef
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1 16 ounce can tomatoes, cut up, undrained
1 16 ounce can red kidney beans, drained
1 8 ounce can tomato sauce
3 tablespoons chili powder
1/2 teaspoon dried basil

Cook ground beef, green pepper, onion, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, chili powder, and basil Bring to a boil, reduce heat and simmer 20 minutes. Add salt and pepper to taste.

   
How do I roast a lamb?

Stuffed Boneless Leg of Lamb

Boneless Leg Of Lamb Stuffed With Basil And Chevre

4 1/2 pounds boneless leg of lamb
salt and pepper -- to taste
minced garlic -- to taste
fresh basil leaves
2 teaspoons minced fresh rosemary
1/2 chevre (goat cheese) log
beef or veal stock
fresh mint for garnish

Lay the butterflied lamb flat and season well with salt, pepper and minced garlic. Covered the entire
inside surface with fresh basil leaves and about 2 teaspoons of minced fresh rosemary and 1/2 chevre.

Roll the lamb up, tie securely so that none of the cheese escapes. Generously salt and pepper the
outsides of the rolled leg and roast at 325 for about 25 minutes per pound or 150 degrees on an instant thermometer (for medium).

Remove to a platter and allow to rest 10-15 minutes while you defat the drippings, deglaze with beef or veal stock, adjust seasonings and pass the
juices with the meat.

To serve, slice, garnish the platter with mint or basil leaves.

   
How do I baste?

Roasting Tip

When roasting beef, place it in the pan fat side up. This allows the fat to self-baste
the meat, ensuring a moist and tender roast.

   
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Guru Spotlight
Sherril Steele-Carlin