Learn to cook any cut with confidence.
Meat Illustrated empowers home cooks to expand their meat recipe repertoire with 350+ foolproof meat-centric meals tailored for over 70 cuts. You’ll enjoy classic recipes such as Thick-Cut Strip Steaks, Glazed Picnic Ham, and Pressure-Cooker Beef and Barley Soup as well as globally inspired dishes such as Thai Beef with Chilis and Shallots, Mexican Meatball Soup, Beef Bourguignon, and more! Book chapters are organized by type of meat (Beef and Veal, Pork, Lamb, and Ground Meat) and sub-organized by cut. Detailed illustrations and thoughtful essays deepen your understanding of the animals’ primal cuts by giving you tips on selecting, preparing, and cooking the meat. Recipes feature a range of cooking methods, from traditional pan searing, grilling, and roasting to equipment-based preparations such as sous vide, slow cooking, electric pressure cooking, and more. This comprehensive collection of foolproof recipes and resources is a must-have for the modern home cook!
Sous Vide Pepper-Crusted Beef Roast
To achieve a beef roast with medium-rare doneness, skip the traditional preparation methods of slow cooking and braising. With our sous vide recipe, you’ll get a fork-tender, juicy beef roast worthy of a holiday (or anytime) dinner spread. Circulating the meat at low heat for 24 hours helps tenderize the meat without overcooking the interior or exterior parts. For variations, try our Rosemary–Mustard Seed Crusted Beef Roast or Za’atar-Crusted Beef Roast.
Red Wine–Braised Pork Chops
Pork chops are one of our favorite go-to meats for weeknight cooking. To make braising the chops a breeze and to ensure that the pieces cooked evenly, we trimmed the excess fat and reserved it for our braising liquid. Using the leftover fat trimmings and adding in onions, fresh ginger, thyme, garlic, and other spices gave the braising liquid a richer, sweeter flavor.
Pressure Cooker Beef Pho
There’s no comfort quite like a piping hot bowl of beef pho. The fresh flavors, the tender beef, the protein-packed broth, the list of this soup’s irresistible qualities goes on and on. For our version of this Vietnamese-inspired recipe, we turned to our electric pressure cooker to maximize flavor. To flavor the broth, we used fish sauce, ginger, cinnamon, star anise, and the steak trimmings. And as a final touch we served the soup with fresh bean sprouts, herbs, and other sauces such as hoisin and sriracha.
Spicy Lamb Lentils and Yogurt
This skillet recipe is sure to become a part of your recipe repertoire in no time. With earthy lentils and spicy lamb flavored with garlic, tomato paste, garam masala, red pepper flakes, and other spices, this recipe will make you appreciate your skillet in a whole new way. Because lamb tends to have a firmer texture, we added in baking soda to help tenderize the meat. We amped up the flavor of the lentils by mixing in yogurt and spices. Serve with a side of naan bread for an extra-satisfying meal.
Item Number: CL33
Item Weight: 3.00 pounds
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Learn purchasing and storing tips, seasoning tricks, common preparation methods, and meat industry jargon. (All those meat labels will finally make sense!) You’ll learn how different techniques such as sous vide, pan searing, grill roasting, broiling, and more impact the flavor of meat. Our handy meat prep guide includes instructions for brining and salting and a temperature chart that will help you determine doneness based on the meat type and your preferences.
Primal Cuts Illustrations and Essays:
Book sections are introduced with illustrations and information on each cut. Learn and see where each cut comes from on the animal, how best to prepare it, and the cut’s alternative names. Meat prep sidebars offer step-by-step instructions for specialized techniques such trimming, tying, butchering, shredding, and more.
Discover our favorite tools for cooking meat. From meat cleavers and pounders to knives, pans, and cutting boards, we offer up 21 reviews of our winning tools.
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