good red meat recipe?

Question

anyone know a good red meat recipe that isnt too difficult

Answer 1

take a loundon broil, stab it with a fork, marinate it in a bag with italian dressing overnight or even an hour. cook it until the themometer says medium rare, and enjoy!

Answer 2

If you don't have a crock pot put in a covered roasting pan at 200 f for about 4 hours





Pepper Crusted Short Ribs

Ingredients:
3 - 4 lbs beef short ribs
1/4 cup freshly cracked black pepper
10 cloves garlic, chopped
1 1/2 tsp salt
1 onion, sliced
3 cups beef broth

Directions:
Rub pepper and garlic onto all sides of ribs. Sprinkle with salt. Place on broiler pan and broil until browned. Place onion in stoneware. Add ribs and pour beef broth over ribs. Cover cook on Low 10 hours or on High 5 hours.

This recipe is from www.crock-pot.com

Answer 3

You didn't say what kind of red meat so here is one of my favorites:

CURRIED GOAT

2 1/2 lbs. goat flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
1 tbsp. butter
2 med. onions, diced
3 or 4 cloves of garlic
Sprig of thyme
About 1/3 of a Scotch Bonnet pepper (HOT PEPPER FINELY CUT)

Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand at least half an hour.

Scrape off seasoning and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender - about 40 minutes. Add the second tablespoon curry powder, butter and the onions about 10 minutes before removing from the fire.

The gravy should be of a consistency not to need any thickening. Serve hot with plain boiled rice.

Answer 4

Stick a raw roast in a crock pot with a bottle of beer and a bottle of bbq sauce. Set to cook on high for 1 hour then reduce to low for 4-5 more hours. Or, if you are away for a longer time period, use only the low setting for 6-8 hours.

When the meat is tender, shred it with two forks and return it to the sauce. Use a slotted spoon to put it on buns for sandwhiches.

Answer 5

Most four legged meat is divided into two categories; tough cuts and tender cuts. Ya got a tough cut? Moist heat. Tender cut? Dry heat. Some cuts can handle anything you throw at 'em, like shoulder, usually. Beef shoulder, called chuck, is pretty tough, so it's best for stews. Pork shoulder, called boston butt, or plain butt, is fine for anything, as is lamb shoulder.
As far as steaks, a super simple way of doin em is s&p, get a pan out, some olive oil and a touch of butter, medium high heat, get that thing sizzling but not smoking, let it go until its BROWN all over, turn, cook to taste.
As far as a recipe, you're going to have to be more specific about whatcha got and what you're looking for.

Answer 6

Beef Tenderloin Steaks with Blue Cheese Topping

Makes 4 servings

Ingredients:

Steaks:

4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, cut in half
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Blue Cheese Topping:

2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
dash ground white pepper

Preparation:

Combine topping ingredients in small bowl.

Rub both sides of beef steaks with cut sides of garlic clove. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat.

Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

Season with salt, sprinkle with parsley.

Answer 7

You could make a pot roast. You just brown the meat first, then put it in a roaster pan (covered) with onions, celery, carrots, and potatoes. Add some salt and pepper, and cook on low heat (about 250) for several hours (depends on the size of the roast--just check it every once in awhile, you'll see when it's done).

Answer 8

You didn't specify what type of red meat?

Here is one for steaks

Prep Time:30 Minutes
Cook Time:10 Minutes
Ready In:4 Hours 40 Minutes
Servings:4 (change)

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INGREDIENTS:
2 pounds beef tenderloin steaks
1 bulb garlic, cloves separated and peeled
salt to taste
ground black pepper to taste

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DIRECTIONS:
Separate garlic bulb into cloves, and peel. Cut into lengthwise strips.
Using a sharp knife, punch holes into steak. Stuff holes with garlic strips. Cover, and refrigerate for at least 4 hours.
Preheat grill for hot heat.
Lightly oil grate. Place stuffed steaks on hot grill, garlic side up. Cook for 4 to 5 minutes, turn, and season with salt and pepper. Continue cooking until done, another 4 to 5 minutes.

Answer 9

steak? chilli? Burgers? shepherds pie? all really simple to do, which meat and cut are you using?