Beef and Lamb

Cooking red meat well means matching the cut to the method. Tender cuts love quick, high heat, while tougher, well-worked cuts need a low, slow braise to break down their connective tissue into rich, silky gelatin.

Simmer a classic Corned Beef and Cabbage dinner, take a trip to Hawaii with Loco Moco, or bring Party Meatballs in Guava Sauce to the potluck. Fire up the grill for Garlic Herb Grilled Lamb Chops, cooked to medium-rare and rested so the juices settle back into the meat.

Want to try another protein? Head over to my Pork recipes.