This technique produces steaks with a nicely browned exterior. Since the heat is slightly lower than it is for searing, the browned bits left in the skillet do not become black and bitter, and can be used to make a tasty pan sauce (see the recipes that follow). For more sauce ideas, please read About Gravies and Pan Sauces.

Pat dry:

Season both sides of the steaks with:

Heat in a large stainless steel skillet over medium-high heat:

When the fat begins to smoke, add the steaks to the skillet without crowding. Cook for 5 to 7 minutes on each side, or until they reach 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Transfer the steaks to a warmed platter and let stand for 5 minutes before serving. Meanwhile, if desired, pour off any fat from the skillet and make:

This is a chunky hash, just the way we like it. To make Red Flannel Hash, replace half the potatoes with 8 ounces beets, cooked, peeled, and cut into ½-inch cubes.

Heat in a large heavy skillet over medium-high heat:

Add and cook, stirring, until the onion is just beginning to brown, about 5 minutes:

Add and cook, stirring, for 5 minutes.

Add and cook, stirring, until the potatoes and meat are browned around the edges, about 5 minutes:

Stir in:

Reduce the heat to medium. Lightly mash the potato pieces with the edge of a spatula. Cook, stirring frequently, until all the ingredients are nicely browned, about 10 minutes. Firmly press the hash into a cake with the back of the spatula, then cook, pressing occasionally, until the bottom is well browned, 10 to 15 minutes. Loosen the bottom of the cake with the spatula, then slide or invert onto a serving plate and cut into wedges. Sprinkle with:

Serve with, if desired:

For scaling to different sizes of roasts, remember to use about 2 ounces of fat for 1 pound of lean meat. Salt pork may be blanched briefly to desalt it, then left to dry.

I. WITH PORK FAT

Cut into ⅛- to ¼-inch-thick batons:

Toss in a bowl with any of the following:

Insert short lengths near the surface with a thin larding needle as shown above. Longer lengths can be inserted across a roast, with the needle parallel to the grain (they will show up when the meat is sliced across the grain).

II. WITH FLAVORED BUTTER

Seasoned butter is excellent for larding meats that you do not plan to turn over during roasting; just remember to insert it on a diagonal as directed below or it may leak out.

Prepare:

While the butter is still soft, carefully spoon it into a channeled larding needle, making sure that it is evenly distributed. Freeze the filled needle for 20 minutes, or until the butter is firm. Insert the needle halfway up the side of the roast, parallel to the grain, and angled downward (this will discourage the butter from leaking out). Push the needle until it is just short of going through the other side. Stick a narrow object (like the handle of a spoon) into the channel of butter right at the meat’s surface and pull the needle from the roast. Repeat at intervals down the roast, refrigerating the roast while freezing more butter in the needle if needed. If you do not have a larding needle, you may also make a slender incision diagonally into a roast so that the opening is on the top and work softened butter into the pocket with a teaspoon.

A simple method for boosting the flavor and enhancing the juiciness of roast beef is to make a quick jus (or juice) with the pan drippings as soon as the roast comes from the oven. Remove the cooked roast from the roasting pan and set it aside, loosely covered, to rest. Pour or spoon off any excess grease from the pan drippings.

Place the roasting pan over medium heat and add:

Bring the liquid to a boil and scrape the bottom of the pan with a wooden spoon until all the browned bits are dissolved. Season to taste with:

Drizzle the jus over the sliced beef—or use the jus as the basis for (or enhancement of) a more robust sauce. For several options, see About Gravies and Pan Sauces.

This technique yields classic results in the shortest time. The roast will be pink in the center, with a bit of medium to medium-well done beef toward the crusty exterior. We recommend this method only for well-marbled cuts from the rib or loin. For a slower technique that results in more evenly cooked meat, see Slow-Roasted Beef.

Trim all but a ¼-inch thickness of fat from:

Season the roast liberally with:

Place fat side up on a rack set in a shallow roasting pan and refrigerate uncovered for at least 1 hour or up to 2 days to dry out the surface of the meat (this will promote browning).

When ready to cook, set the roast out at room temperature for 30 minutes and preheat the oven to 450°F.

Place the pan in the oven and roast for 20 minutes. Reduce the oven temperature to 300°F and roast until a thermometer inserted in the center of the thickest part registers between 120° and 130°F for rare to medium-rare (for other temperatures, see chart). Begin checking smaller roasts after 20 minutes; thicker roasts may take 1 ½ hours. Transfer the meat to a platter, cover loosely with foil, and let stand for 15 to 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time). If desired, make a jus, above, or:

Carve the roast into ⅛- to ½-inch slices as desired. Drizzle the jus or gravy over the slices. If not using either, serve with:

As the name implies, this method takes longer, but yields consistent doneness from the center of the roast to near its surface. Use this method for any cut of beef; it is especially suited to thick roasts—which are prone to turning well-done on the outside before they cook all the way through—or smaller roasts of varying thicknesses like tri-tip and coulotte.

Trim all but a ¼-inch thickness of fat from:

Season the roast liberally with:

Place fat side up on a rack set in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days to dry out the surface of the meat (this will promote browning).

Preheat the oven to 250°F.

Place the pan in the oven and roast until a thermometer inserted in the center of thickest part registers between 120° to 130°F for rare to medium-rare (for other temperatures, see chart). For a thick roast, this may take 5 hours or more; for a tri-tip, begin checking the temperature after 30 minutes. Remove from the oven and let rest uncovered (the temperature will rise 5 to 10 degrees during this time). Meanwhile, increase the oven temperature to 500°F.

Once the meat has rested, return it to the hot oven and roast until the outside is well browned, about 10 minutes more. If desired, make a jus, gravy, or sauce as directed in Roast Beef. Carve the roast into ⅛- to ½-inch slices as desired. Drizzle any jus or gravy over the slices or serve with sauce on the side.

For more on kebabs, please read about Skewer Cooking. If using wooden skewers, soak them in water for at least 1 hour.

Cut into 1-inch cubes:

Combine the lamb in a bowl with:

Toss to coat. Cover and marinate in the refrigerator for 4 to 12 hours.

Place a broiler pan on an oven rack set 3 to 4 inches below the heat. Preheat the broiler; or prepare a medium-hot grill fire. Thread the meat and vegetables onto skewers. Broil or grill for 8 to 10 minutes, turning the skewers occasionally. Make a small incision in a cube of meat and check the center: It should be slightly less done than desired, for it will continue to cook somewhat off the heat. Serve immediately with:

Or use as a filling for:

Browning thicker steaks and smaller roasts in a skillet and then finishing them in a moderate oven results in a nice crust and an evenly cooked interior. Thicker roasts may also be cooked this way, as long as they comfortably fit in the pan. For steaks less than 2 inches thick, grill, pan-sear, or sauté them instead.

Preheat the oven to 300°F. Pat dry:

Season with:

If using the tapered end of the tenderloin, fold the thinner “tail” end of the tenderloin back along itself so that the roast is an even thickness; tie every 2 inches with butcher’s twine. Heat in a large ovenproof skillet over medium-high heat:

Add the beef and brown well on all sides, about 8 minutes. Transfer the skillet to the oven and roast until a thermometer inserted in the thickest part of the meat registers 120° to 130°F for rare to medium-rare, about 15 minutes for thick steaks and 20 to 25 minutes for tenderloin roasts (for other temperatures, see chart). Transfer to a plate and let stand for 5 to 10 minutes before slicing. Meanwhile, if desired, pour off all the fat from the skillet, place over medium-high heat, and make:

Slice the meat and arrange on a platter. Spoon the pan sauce or any accumulated juices over the slices (or serve with any of the sauces suggested for Roast Beef on the side).

Stuffing is a good way to boost the flavor of economical roasts while making them seem more tender and moist. Instead of using a simple Y-cut as directed below, you may butterfly the roast for a pinwheel effect.

Heat in a medium skillet over medium heat:

Add and cook, stirring, until softened, 6 to 8 minutes:

Add and cook, stirring, until heated through, about 5 minutes:

Let cool, then stir in:

Set aside. Have ready:

Make a Y-cut as described here. Fill the cavities with the spinach mixture. Reshape the roast and tie it at 1 ½-inch intervals.

Season all over with:

Place on a rack set in a shallow roasting pan and preheat the oven to 450°F.

Rub the surface of the meat with:

Transfer to the oven and roast for 15 minutes. Reduce the oven temperature to 325°F and cook until a thermometer inserted in the thickest part of the meat registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). This should take 20 to 30 minutes. Remove the roast from the oven, cover loosely with foil, and let stand for 15 to 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time). Cut into ¾-inch slices and serve.

There are many steps and several components to this classic recipe, but the result never fails to impress: moist, rosy-centered beef tenderloin surrounded by a rich, concentrated filling of mushrooms and foie gras or pâté—all encased in a crisp pastry crust. A roast of uniform thickness is crucial to success. To prepare foie gras for cooking, see here.

Pat dry:

Season with:

Place fat side up on a rack set over a rimmed baking sheet and refrigerate uncovered for at least 1 hour and up to overnight.

Heat in a heavy skillet over medium-high heat:

When the fat smokes, add the tenderloin roast and sear on all sides for about 8 minutes. Transfer to a plate and place in the refrigerator for at least 30 minutes. Meanwhile, prepare:

After cooking the mixture as directed, keep the duxelles in the skillet and stir over low heat until it becomes dry, about 5 minutes more. Transfer to a medium bowl and add:

Mix together until thoroughly combined and set aside. Position a rack in the center of the oven. Preheat the oven to 400°F.

Roll out to a ¼-inch-thick square large enough to wrap easily around the meat with some overlap:

Whisk together in a small bowl:

Distribute dollops of the duxelles mixture over the pastry and spread evenly with a spatula, leaving a 1-inch border around the edges. Place the browned tenderloin in the center and gently drape the pastry around the roast, wrapping it in a neat package. Trim off and set aside any excess dough and seal the edges by brushing them with the egg wash and pressing them together. Lightly grease a rimmed baking sheet. Place the wrapped beef seam side down on the sheet and brush the top with egg wash. Use the reserved dough trimmings to make decorative leaves or scrolls, if desired. Cut 2 or 3 small evenly spaced neat holes in the top of the pastry to allow steam to escape and to allow you to insert a meat thermometer without breaking the crust. Bake until the crust is golden brown and a thermometer inserted in the thickest part of the roast registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Start checking the temperature after 25 minutes. If the pastry begins to get too brown during baking, cover it loosely with foil. Remove the roast from the oven and let stand, uncovered, for 15 to 20 minutes. Slice the roast at the table, using a serrated knife to cut ¾-inch-thick slices. If desired, serve with:

Wrapping a roast in foil: the everyman’s Wellington. If your company is informal, do not cut the foil until you are at the table and ready to carve. The sudden burst of fragrance adds to the anticipation.

Preheat the oven to 300°F. Have ready:

Place the roast on a double thickness of heavy-duty foil large enough to envelop it. Combine in a small bowl:

Sprinkle the meat with half this mixture, then turn over and sprinkle with the remaining mix. Wrap the roast carefully in the foil, sealing it tightly so that no juices can escape. Place in a roasting pan and bake until a thermometer inserted in the thickest part of the roast registers 125° to 130°F for medium-rare, about 3 ½ to 4 hours (for other temperatures, see chart). Let the meat rest for 10 minutes. Carefully unwrap the roast with tongs to allow the steam to escape. Carve into slices and serve with:

Drizzle each serving with some of the pan juices.

Searing a beef roast over a hot fire, then finishing with indirect heat on the cooler side of a covered grill gives it a deliciously crusty exterior and a tender, moist interior. Drizzling the roast with the optional lemon juice deposits sugars on the surface—which helps it brown—while adding a nice flavor. If using a tenderloin, do not trim any of its fat (it will add to the wonderful charbroiled flavor). Though we prefer grilling smaller roasts, large roasts can be cooked in the same way. For especially even doneness, reverse the process and start large roasts on the cooler side of the grill with a medium-hot fire, then sear at the end directly over the flames (if the roast takes a long time to cook through to the desired doneness, a fresh load of hot charcoal may be added for the browning step).

Pat dry:

Season with:

If cooking a tenderloin, fold the thinner “tail” end back onto the roast to give it even thickness and tie it every 2 inches with butcher’s twine. Set the roast aside on a rack. Prepare a hot, two-zone grill fire, or preheat a gas grill on high for 10 minutes. If using a gas grill, reduce the heat of one of the burners to low. Brown the beef well on both sides over the hotter side of the grill, about 5 minutes per side. With each turn, you may squeeze over the surface:

Move the meat to the cooler side of the grill, cover, and cook until a thermometer inserted in the thickest part of the meat registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Place the meat on a platter, cover loosely with foil, and let stand for 10 minutes before carving. Cut the roast into ½-inch slices (with tri-tip, try to slice the meat across the grain). If desired, serve with:

Cooking times for grilling and broiling are approximate and depend on the many variables of steaks and cooking temperatures. The best way to ensure proper doneness is with a good thermometer. Squeezing the optional lemon juice on the steaks is highly recommended: in addition to seasoning the steaks, the sugars left on the surface once the juice evaporates helps them brown.

Pat dry:

Season both sides of the steaks with:

Place the steaks on a rack set over a rimmed baking sheet or plate and refrigerate uncovered for at least 1 hour and up to overnight to dry out the surface of the meat (this will promote browning).

Prepare a hot grill fire, or place a broiler pan on a rack and preheat the broiler. If broiling, a 1-inch-thick steak should be about 2 inches from the heat; for 2-inch-thick steaks, lower the rack so the surface of the meat is 4 or 5 inches from the heat source.

Grill or broil the steaks, turning 1-inch-thick steaks once just past the halfway point in the cooking time; turn 2-inch-thick steaks more frequently. With each turn, you may squeeze over them:

Cook until a thermometer inserted in the center of the steak registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). If grilling thicker steaks, they may become sufficiently browned before reaching the desired doneness. If this happens, move them to a cooler section of the grill or farther from the broiler to complete cooking. Let rest 5 minutes before serving. If desired, serve with:

Searing is an excellent method for achieving a crisp, browned crust on any steak up to 1 ½ inches thick; larger ones benefit from searing and then transferring to the oven to cook through (see Pan-Roasted Beef). Unfortunately, the high heat creates smoke and splattering, so use your exhaust fan and open a window. If you would like to serve your steak with a pan sauce, consider lowering the heat a bit and sautéing them instead (see here). For Blackened Steaks, season them with ¼ cup Cajun Blackening Spice and omit the salt and pepper below.

Pat dry:

Season both sides of the steaks with:

Place the steaks on a rack set over a rimmed baking sheet or plate and refrigerate uncovered for at least 1 hour and up to overnight to dry out the surface of the meat (this will promote browning).

When ready to cook, preheat a large cast-iron skillet or griddle over medium-high heat for 10 minutes. Once the skillet has preheated, take the steaks out of the refrigerator (starting with cold steaks helps prevent overcooking). If the meat is very lean, lightly brush the steaks with:

Add the steaks to the skillet, leaving plenty of space between them. Sear, uncovered, for about 5 minutes. Turn and sear the other side for 3 to 6 minutes. A thermometer inserted in the center of the steak should register 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Turn the steaks more than once if one side gets too brown before they are done. Pour off any fat that accumulates during cooking. Serve with any of the suggested sauces for Grilled or Broiled Steak.

Spanish for “grilled meat,” this flavorful, Mexican preparation is usually made with skirt steak. It can be done with other cuts, but few absorb marinades as well as skirt steak. For a spicier result, you may rub the steak with Mexican Adobo I instead of using the marinade below. Or, if time is of the essence, you may skip the marinade altogether and liberally sprinkle the steak with 2 tablespoons chili powder and 1 teaspoon salt (and squeeze the juice of ½ lime over the meat after each turn on the grill).

Combine in a food processor or blender:

Process or blend until smooth and combined. Transfer to a large bowl and add:

Marinate in the refrigerator for at least 2 hours but no more than 5 hours. Remove the steak from the marinade, allowing the excess to drip off. If you have time, let the meat dry in the refrigerator, uncovered, on a rack set over a baking sheet for 1 hour.

Prepare a hot grill fire.

Grill the steak over the hottest part of the grill, turning occasionally until cooked to the desired degree of doneness (see chart). Transfer to a cutting board and let rest for 5 minutes. Thinly slice the meat across the grain. Serve in Tacos, Burritos, or Tortas.

Prepare the meat and set up the grill for:

While the grill heats up, heat in a large skillet over medium-high heat:

Add and cook, stirring, until tender and browned, about 7 minutes:

Toss with:

Remove from the heat and cover to keep warm. Grill the meat as directed. While the meat rests, warm on the grill:

Slice the steak across the grain into thin strips. Serve with the tortillas and:

To assemble, place some steak and sautéed onions and peppers on each tortilla, and top as desired.

Unlike the fall-off-the-bone braised short ribs most of us are familiar with, Korean-style short ribs are cut crosswise through the rib bones into thin strips, and are then marinated and grilled until nicely charred. Serve with rice and lettuce or shiso leaves and tuck pieces of meat and clumps of rice inside the leaves to make ssam. If you cannot find crosscut short ribs that are sliced thin enough (look for them at Korean or pan-Asian supermarkets), you may slice 2 pounds beef brisket across the grain into ¼-inch-thick slabs (to make slicing easier, first freeze the brisket for 30 minutes).

Have ready:

Sprinkle the ribs with:

Rub the sugar all over the ribs and refrigerate for 1 hour. Meanwhile, whisk together in a medium bowl:

Place the short ribs in the marinade. Cover and refrigerate at least 1 hour and up to 2 days, turning the short ribs occasionally so that they marinate evenly.

Prepare a hot, two-zone grill fire.

Remove the ribs from the marinade and shake off any excess (do not rinse the ribs). Grill over the cooler part of the grill, turning once or twice, until well browned on both sides, about 8 minutes. Transfer to the hot side and let cook, covered, for 5 minutes more. Serve immediately with:

For more on kebabs, please read Skewer Cooking. If using wooden skewers, soak them in water for at least 1 hour.

Prepare one of the following:

Cut into 1-inch cubes:

Combine the beef in a bowl with:

Add the marinade, paste, or rub and toss to coat. Cover and marinate in the refrigerator for at least 2 hours.

Place a broiler pan on a rack set 3 to 4 inches below the heat and preheat the broiler and broiler pan; or prepare a medium-hot grill fire. Thread the meat and vegetables onto skewers. Broil or grill for 8 to 10 minutes, turning the skewers occasionally. Make a small incision in a cube of meat and check the center: It should be slightly less done than desired, for it will continue to cook somewhat off the heat. Serve immediately with:

Or use as a filling for:

Flank steak is the traditional cut for London broil, but much confusion has been created by butchers selling thickly sliced chuck roasts and top round roasts under the same name. Thus, it is best to think of London broil as a cooking method: Tough beef normally reserved for braising and stewing is quickly broiled until rare or medium-rare and then thinly sliced across the grain. Both of these measures keep the result tender and juicy. Never cook these cuts beyond medium-rare, or they will become tough and dry.

Have ready:

If desired, marinate the beef for at least 2 hours in:

Pat the meat dry. If not using a marinade, season with:

Place an ovenproof skillet or roasting pan on a rack set 3 to 4 inches below the heat and preheat the broiler and skillet. Once the skillet is hot, add the beef and broil on one side for 5 minutes. Turn it over and broil on the other side until a thermometer inserted in the thickest part of the meat registers 120° to 130°F for rare to medium-rare. Start checking for doneness after 3 to 4 minutes. Transfer the steak to a platter, let it rest for 5 minutes, then carve it across the grain into ¼-inch-thick slices. Serve with any of the suggested sauces for Grilled or Broiled Steak.

This dish was created to entertain restaurant patrons with a tableside flambé. If you want to play with fire, after adding the brandy to the skillet, warm it for 10 seconds, and light with a long match, a long lighter, or a propane torch. Shake the skillet until the flames go out and then add the stock and the remaining ingredients. This pan sauce is also delicious with venison steaks or pork chops.

Prepare:

While the steaks stand, pour off any fat in the skillet and return the skillet to medium-high heat. Melt:

Add and cook, stirring, until softened, about 2 minutes:

Stir in:

Boil for 1 to 2 minutes, scraping up any browned bits. Add any juices from the steaks. If desired, remove from the heat and add bit by bit, swirling the skillet until melted:

Stir in:

Pour the sauce over the steaks and serve immediately.

A French bistro classic.

Pat dry:

Press onto both sides of the steaks, working the seasonings into the meat:

Heat a large stainless steel skillet over medium-high heat. Once the skillet is hot, add:

Add the steaks to the skillet, without crowding, and cook for 5 to 7 minutes on each side, or until they reach 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Transfer the steaks to a warmed platter and let stand, loosely covered. Pour off any excess fat from the skillet and add:

Cook, stirring, until just barely softened, about 1 minute. Remove the skillet from the heat and carefully add:

Return the skillet to the heat and cook until the liquid is almost evaporated. Add and boil until reduced by half, about 5 minutes:

Add and boil until reduced by half, about 4 minutes more:

Stir in:

Serve immediately over the steaks.

Instead of pounding the steak, you may substitute 1 ½ pounds cube steak. For tips on pounding meat, see here.

Pound to ⅓ inch thick:

Cut into 4 serving pieces. Mix in a shallow bowl:

Whisk together in a second shallow bowl:

Coat each steak with the seasoned flour, dip into the egg mixture, coat with the seasoned flour again, and shake off any excess. Let dry on a rack for 15 minutes.

Heat in a large heavy skillet over medium-high heat:

Add the steaks and fry, turning once, until golden brown, 2 to 3 minutes each side. Transfer to a warmed platter and cover loosely. Pour off all but 2 to 3 tablespoons of fat from the skillet and set back on the heat. Add and cook, stirring, about 5 minutes:

Add and cook, stirring, for 2 to 3 minutes:

Stir in and bring to a boil, scraping up any browned bits:

Reduce the heat and simmer until thickened, 3 to 5 minutes. Season with:

Pour over the steaks.

Please read about Stir-Frying. If desired, substitute asparagus, trimmed and cut into 2-inch pieces, for the broccoli.

Combine in a medium bowl:

Add and toss to coat:

Marinate for at least 20 and up to 30 minutes. Meanwhile, prepare:

Combine in a small bowl:

Heat in a wok or large heavy skillet over high heat until shimmering:

Add the ginger-garlic mixture and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add the beef and its marinade and cook, stirring to separate the slices, until browned, about 2 minutes. Transfer the beef mixture to a plate. Wipe out the pan and reheat over high until shimmering:

Add the vegetables and stir-fry until crisp-tender, about 2 minutes. Return the meat and any accumulated juices to the pan and toss together for 10 seconds to heat through and combine. Serve with:

Japan’s famous “friendship dish” is prepared ceremoniously at table in an electric skillet or wok—or, less festively, in the kitchen in a wok or heavy skillet. Sukiyaki is traditionally served with beaten raw egg for dipping the cooked ingredients in. Shungiku, or chrysanthemum greens, are traditional to cook with this dish. Gathered from the crown daisy, they have a nice grassy, herbal flavor. Use the leaves as well as the crispy stems. Young, tender leaves (and flowers) can be added to salads, but the larger, mature greens should be cooked as they are here, stir-fried, or chopped and added as a garnish for hot soups.

For easy slicing, freeze for 20 minutes:

Slice ⅛ inch thick across the grain and arrange on a platter. Also arrange attractively on the platter:

Combine in a small bowl:

Heat in a wok or skillet over medium heat until shimmering:

Add the beef and cook, turning frequently, without browning, about 3 minutes. Transfer the meat to a small plate. Add the sake mixture to the wok, cover, and bring to a simmer. Make neat little piles of the green onions, mushrooms, cabbage, tofu, bamboo shoots, and shirataki in the wok. Braise just until the mushrooms have softened; the vegetables should retain their crispness and color. As the ingredients cook through, remove them with a pair of chopsticks and divide among plates. Add the meat back to the broth as needed to reheat and season it. After all the ingredients have been eaten, if desired, add to the sauce remaining in the wok:

The noodles will become coated with the sauce.

As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.

Trim, pat dry, and cut into 2-inch cubes:

Season with:

Dredge in:

Shake off any excess flour. Heat in a Dutch oven over medium-high heat:

Add the meat in batches and brown on all sides, being careful not to crowd the pot or scorch the meat. Remove with a slotted spoon. Pour off all but 2 tablespoons of fat from the pot (or add more if needed). Add:

Cover and cook, stirring often, over medium heat until the onions are softened, 6 to 8 minutes. Return the meat to the pot and add:

Bring to a boil, then reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is fork-tender, 1 ½ to 2 hours. Add:

Cover and cook until the vegetables are tender, 35 to 40 minutes. Remove the pot from the heat and remove the bay leaves. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over medium-low heat (if necessary). Taste and adjust the seasonings. If desired, to thicken the sauce, whisk into the stew:

Simmer, stirring, until thickened. Garnish with:

Stir together in a small bowl:

Heat in a large skillet over medium heat:

Add and cook, stirring, for about 2 minutes:

With a slotted spoon, transfer the garlic and ginger to a plate. Increase the heat to medium-high and brown in batches:

Transfer the meat to the plate as each batch is browned. When all the meat is browned, return it to the skillet, along with the soy sauce mixture, the garlic, and ginger. Cook, stirring, over medium heat for 3 to 4 minutes to thicken the sauce. Stir in:

Remove from the heat, cover, and let stand for 5 minutes to wilt the green onions. Serve over:

This dish is traditionally made with tenderloin, but we prefer less expensive cuts that have more flavor. If you do use tenderloin, try to find the less expensive tips, the tapered “tail,” or a portion from the sirloin or butt end. Seasoning and browning the beef in chunks and then cutting them into strips before adding back to the pan ensures a nice, browned crust and perfectly done meat.

Cut into 2-inch cubes or chunks:

Season with:

Heat in a large skillet over medium-high heat:

Add the meat in batches, cooking until well browned on all sides, about 6 minutes per batch. Transfer to a cutting board. Pour out any excess fat, reduce the heat to medium, and melt in the skillet:

Add and cook, stirring until softened, about 5 minutes:

Use a wooden spatula to scrape the browned bits off the bottom of the skillet as the moisture from the onions loosens them. Add:

Cook, stirring, until the liquid released by the mushrooms has evaporated, about 8 minutes. Add:

Simmer for 10 minutes. Meanwhile, cut each browned beef cube into three slabs and then slice into ¼-inch-thick strips. Stir into the liquid in the skillet:

Return the meat and any accumulated juices to the skillet. Simmer—do not boil—until the meat is heated through but still medium-rare, about 2 minutes. Stir in:

Serve immediately over:

The key to a moist and tender pot roast is to cook the meat at a bare simmer. If your pot and lid are ovenproof, you may cook the roast on the bottom rack of a preheated 300°F oven.

Pat dry:

Season with:

If possible, place the roast on a rack set in a rimmed baking sheet and refrigerate uncovered overnight to dry out the surface of the meat (this will promote browning).

Heat in a large Dutch oven over medium-high heat:

Add the roast and patiently brown it on all sides, about 20 minutes. You want a nice, dark brown color, but do not let it scorch. Transfer the meat to a plate. Pour off all but 2 tablespoons of fat from the pot and add:

Cook, stirring occasionally, just until the vegetables begin to color, about 5 minutes. Add:

Bring to a boil and add:

Return the roast to the Dutch oven and cover. Reduce the heat under the pot to its lowest setting, so that the liquid just barely simmers. Cook, turning the roast every 30 minutes or so, until fork-tender. Flat roasts will take 1 ½ to 2 ½ hours; round or oblong roasts can take as long as 4 hours. Make sure there is always some liquid in the pot; add more as needed. When the meat is fork-tender, transfer it to a platter and cover with foil to keep warm. Skim off any fat from the surface of the liquid and strain the liquid, making sure to remove the bay leaf. Serve the pan juices as is, or to thicken the sauce, bring the liquid to a simmer and add:

Whisk the mixture into the liquid and simmer, stirring constantly, until thickened.

Traditionally made with Barolo, but good with any dry robust red wine. This is a fantastic dish for a Sunday supper, giving you leftovers to look forward to all week. The braising juices can be used to sauce pasta, and the meat, moistened with the pan sauce, makes excellent hot sandwiches on chewy rolls. If your pot and lid are not ovenproof, you may cook this on the stovetop at a low simmer.

Pat dry:

Season with:

If possible, place the roast on a rack set in a rimmed baking sheet and refrigerate uncovered overnight to dry out the surface of the meat (this will promote browning).

Preheat the oven to 300°F.

Mince together (this may be done in a food processor):

Set aside. Heat in a Dutch oven over medium-high heat:

Add the roast and brown it well on all sides, about 20 minutes. Transfer the roast to a plate and pour off all but 2 tablespoons of the fat. Return the pot to the heat and add:

Cook, stirring, until the onion is lightly browned. Stir in the herb mixture and cook for 30 seconds. Add and boil until the pot is almost dry:

Stir in and bring to a simmer, scraping any browned bits from the bottom of the pot:

Add the roast to the pot, bring to a gentle simmer, and cover. Transfer to the oven and cook until the meat is very tender, 2 ½ to 3 hours. Transfer the meat to a platter and cover with foil to keep warm. Skim off any fat from the surface of the liquid and remove the bay leaf. Taste and adjust the seasonings. If the sauce seems thin, simmer to reduce and thicken it. Carve the meat into ¼-inch-thick slices and moisten it with the braising liquid. Serve with:

This sweet-sour pot roast has been in Joy from the beginning. Irma was never “brave enough” to add gingersnaps to the gravy, but we think it gives the dish a nice flavor.

Combine in a medium saucepan and heat, stirring, until the sugar is dissolved:

Let cool, then transfer to a large, heavy-duty zip-top bag or a large bowl. Add and turn to coat:

Cover and refrigerate for 2 days, turning the roast once a day.

When ready to cook, drain the meat, reserving the marinade, and pat dry. Strain the marinade and reserve the liquid. Season the meat with:

Heat in a large heavy pot or Dutch oven over medium heat:

Add the roast and brown on all sides, about 20 minutes. Remove the meat and pour off all but 2 tablespoons of fat from the pot. Add and cook, stirring, until the vegetables begin to soften, about 5 minutes:

Add the roast and half of the reserved marinade (discard the rest). Add enough:

to come halfway up the sides of the meat. Bring to a boil, then reduce the heat, cover, and simmer (or place in a preheated 300°F oven) until the meat is completely tender, 2 ½ to 3 hours. Transfer the meat to a platter and cover to keep warm. Skim the fat from the cooking liquid and reduce the liquid over high heat to about 2 ½ cups. Stir in:

Cook, stirring, until the sauce begins to thicken, about 5 minutes. If desired, whisk in off the heat:

Slice the meat and serve with the gravy and:

This robust stew typifies the earthy, full-flavored cooking of Burgundy, France. Choose a light, dry red wine such as pinot noir (the grape of Burgundy) or Beaujolais and marinate the beef overnight for the most flavor.

Cut into 2-inch cubes:

Place the meat in a large bowl and add:

Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 2 hours, but preferably overnight.

Drain the beef, reserving the marinade, and pat dry. Strain the marinade and reserve the liquid and the vegetables separately. Heat in a large Dutch oven over medium heat:

Cook until the bacon is browned and rendered. Transfer the bacon to a plate, leaving the fat in the pot. You should have 2 tablespoons. If not, add vegetable oil as needed. Add the meat in batches and slowly brown on all sides. Transfer to the plate with the bacon. Add the reserved vegetables to the pot and cook until lightly browned, about 8 minutes. Stir in:

Cook, stirring, until beginning to brown, about 1 minute. Stir in the reserved marinade and return the browned beef and bacon to the pot. If the marinade does not cover the beef and vegetables, add:

Bring to a boil. Reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is fork-tender, 1 ½ to 2 hours. Remove the herb sprigs and bay leaf. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over low heat (if necessary).

Meanwhile, melt in a large skillet over medium heat:

Add and cook, stirring often, until lightly browned and just tender, 5 to 8 minutes:

Add and cook, stirring, until the mushrooms release their juices:

Add the mushrooms and onions to the stew, along with:

If you wish to thicken the sauce, whisk in:

Simmer, stirring, until thickened. Serve with:

Pat dry and cut into 1 ½-inch cubes:

Season with:

Melt in a large Dutch oven over medium heat:

Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 2 tablespoons of the fat from the pot (if necessary, add more fat). Add and cook, stirring, until soft, about 8 minutes:

Mix in and cook, stirring occasionally, for an additional 2 minutes:

Add:

Return the meat to the pot. Bring to a boil, then reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is tender, 2 to 2 ½ hours. Transfer the meat to a platter and strain the sauce through a medium-mesh sieve. If desired, stir into the sauce:

Serve the meat with the sauce and:

The flavors of this ragu will deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top. We love to substitute lamb shoulder chops or country-style pork ribs for the beef (a combination of meats is also quite good). For a ragu based on ground meat, see Bolognese Sauce (and Cincinnati Chili Cockaigne or Keema Alu, if we’re allowed to be indulgent with the term “ragu”).

Preheat the oven to 300°F.

Pat dry:

Heat in a Dutch oven or heavy pot over medium-high heat:

Add the meat in batches and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons of fat from the pot (or add more if needed). Add:

Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in:

Cook, stirring, until the tomato paste has browned and is sticking a little to the bottom of the pot. Add:

Bring to a boil, scraping to release the browned bits on the bottom of the pot. Stir in:

Bring to a simmer, crushing some of the tomatoes against the side of the pot with a spoon or spatula. Return the meat to the pot, cover, and transfer to the preheated oven. Cook until the meat is very tender, 3 to 4 hours.

Remove the bay leaf. If using bone-in cuts, transfer them to a rimmed baking sheet. When cool enough to handle, shred the meat from the bone, discarding any gristly bits, and return to the pot. Chill the ragu overnight, if desired. Skim off any fat from the surface of the stew, return to a faint simmer over low heat (if necessary), and season to taste with:

Serve with:

Top each serving with:

Think of rendang as a concentrated, caramelized coconut curry. Once the meat is tender, the coconut milk is briskly reduced. When all the water boils off, the meat, sugars, curry paste, and coconut solids start to fry in coconut oil. This caramelizes the mixture and turns the stew a deep brown. The only downside to this fantastically delicious dish is that rendang requires vigilance and frequent stirring, especially toward the end when the mixture tends to scorch if not tended to (we also highly recommend using a splatter screen). The payoff is well worth it.

Soak in water for 30 minutes:

Drain the chiles and place in a food processor along with:

Process to a thick paste, scraping down the sides of the bowl as needed. Heat in a large skillet or Dutch oven over medium-high heat until shimmering:

Add the paste and fry until browned and fragrant, about 5 minutes. Add:

Mix the beef together thoroughly with the paste, then add:

Bring the mixture to a simmer. Cover, reduce the heat to low, and simmer, stirring occasionally, until the beef is nearly tender, about 1 hour. Uncover, increase the heat to medium-high, and bring to a lively simmer. Reduce the mixture until the coconut milk has nearly evaporated and the paste and beef start to fry and turn brown, 25 to 30 minutes. Stir the mixture every 2 minutes as the liquid reduces, scraping the bottom and sides of the pan to make sure the sauce does not scorch. It will sputter, so partially cover the pan or use a splatter screen. For the last 10 minutes, reduce the heat to medium and stir more frequently. If the thickening liquid bubbles too violently, or if it starts to brown more quickly than you care to scrape the pan, reduce the heat. When the mixture stops sputtering and starts frying, break up the meat a bit with a spatula and fry over medium-low until the rendang is mahogany-brown. Push the meat to one side, tilt the pan, and spoon off as much fat as possible. Pick out the whole spices and discard. Stir in:

Season to taste with:

Serve immediately over:

Beef shank meat is a common ingredient in this dish, as is veal—substitute at will.

Pat dry and cut into 1-inch cubes:

Toss with:

Heat in a Dutch oven over medium-high heat:

Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 2 tablespoons fat from the pot (if necessary, add more fat), reduce the heat to medium, and add:

Cook, stirring, for 5 minutes. Add and cook for 5 minutes more:

Return the meat to the pot along with:

Cover the pot and simmer until tender, about 1 ½ hours. Skim any fat from the surface and remove the bay leaf. Serve over:

If desired, garnish each serving with:

This richly spiced dish is traditionally served on Christmas morning in Guyana. Cassareep is a thick, dark, heavily seasoned, molasses-like syrup made from yuca. Though scarce in this country, it is worth seeking out for the irresistible flavor it adds to this stew. Order cassareep online, or find it at well-stocked Caribbean markets. If you cannot find it, substitute ⅓ cup molasses, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce. Pork, lamb, or mutton shoulder may be substituted for the beef.

Pat dry and cut into 1 ½-inch pieces:

Season with:

Heat in a large pot or Dutch oven over medium heat:

Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 1 tablespoon of fat from the pot (if necessary, add more fat) and add:

Cook, stirring, until softened, about 6 minutes. Return the meat to the pot along with:

Add enough water to the pot to just cover the meat. Bring to a boil, then reduce the heat, cover, and simmer gently over medium-low heat until the meat is completely tender, about 3 hours. Remove the cinnamon stick, herb sprigs, and orange zest (and peppers, if left whole) and serve as a stew with:

Or, to serve over rice, transfer the meat to a plate with a slotted spoon. Reduce the liquid in the pot over medium-high heat until it has thickened into a sauce. Return the meat to the pot, let stand for a few minutes, and serve with:

Garnish with:

Fully cooked chunks of potato are sometimes added to this richly spiced Thai curry at the end, but we like to cook the potatoes in the sauce so they soak up the flavors of the curry while lending it body.

Combine in a deep heavy skillet, pot, or Dutch oven:

If using store-bought paste, also add:

Cook over medium heat, stirring frequently and scraping up the curry paste from the bottom of the pan, until the coconut milk reduces, the oil separates out of the coconut milk, and the curry paste begins to fry. Stir in:

Bring to a boil, cover, and reduce the heat to simmer gently until the beef is very tender, about 1 hour. Remove any whole spices, if used. Add to the pan:

Simmer, covered, until the potatoes are tender, 20 to 25 minutes. Stir in:

Serve with:

Garnished with:

A classic Texas dish of stewed, spiced beef chunks (for chilis that use ground meat, see beginning here). To combine Texas classics, try making this dish with leftover Smoked Brisket: Start by cooking the onions, garlic, and peppers. When the mixture has simmered for 30 minutes, cut the brisket into 1-inch cubes, add to the pot, and cook for another 30 minutes. To make a Frito pie or walking taco, open an individual package of corn snacks on one side with scissors, ladle ½ cup warm chili over the Fritos in the bag, and top with finely chopped onion and shredded Cheddar to taste. Serve with hot sauce.

Pat dry:

Season with:

Heat in a large skillet over medium-high heat:

Add the meat in batches and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons oil from the skillet (if necessary, add more fat). Add:

Cook, stirring often, until the vegetables are softened, 6 to 8 minutes. Stir in:

Cook for 2 minutes. Return the meat to the skillet along with:

Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 ½ to 2 hours. While the chili simmers, crush the tomatoes against the side of the skillet with the back of a wooden spoon. Season to taste with:

You can serve this immediately, but it is much better if prepared a day ahead, chilled, and reheated, as directed in this recipe.

Preheat the oven to 350°F.

Pat dry:

Season with:

Heat in a roasting pan over medium-high heat:

Brown the brisket, about 5 minutes each side, then transfer to a plate. Reduce the heat to medium, add more oil if needed, and add:

Cook the onions until golden brown, about 10 minutes. Add:

Cook for 1 minute, scraping up the browned bits. Stir in:

Taste the sauce and adjust the seasoning. Return the meat to the pan and spoon the sauce over it. Cover the pan tightly with foil, transfer to the oven, and cook until the brisket is fork-tender, 2 to 3 hours. Remove the pan from the oven, uncover, and let cool in the pan, then refrigerate overnight. Remove the bay leaf, slice the meat, and return it to the sauce. Reheat in a 350°F oven for 25 to 30 minutes.

For feeding a crowd, you can special order a whole “packer” brisket, which weighs 10 to 15 pounds and serves at least 12. Smoking whole brisket is notoriously difficult to master, and it can take upward of 16 hours to properly barbecue. To be safe, give yourself 20 hours from the time a whole brisket goes on the grate to when guests arrive; if done well ahead of time, wrap tightly in foil, place on a rimmed baking sheet, and keep warm in an oven set to its lowest temperature. Of course, smaller portions cut from the brisket are much more manageable. The easiest to find is the brisket flat, or “first cut,” which runs from 6 to 8 pounds. Unfortunately, the flat is very lean, which is why we recommend finding the marbled point end, or “second cut.” At an average of 3 to 4 pounds, they are relatively small, so you will need 2 or 3 to feed a crowd. If, heaven forbid, you have leftovers, cut the meat into 1-inch cubes and use to make a batch of Chili con Carne.

Please read about Barbecuing. Trim all but ¼ inch of fat from:

Rub all over with:

Place on a rack set in a rimmed baking sheet and refrigerate uncovered overnight, or for up to 2 days.

Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals:

Add the brisket to the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every hour for the first 4 hours. If you do not have a water pan inside to keep the smoker or grill humid, baste the meat every 2 hours with:

Smoke the brisket until it has reached an internal temperature of 200° to 205°F in its thickest part, or until the meat wants to shred easily when lightly prodded with a fork; this can take 10 to 14 hours for a brisket flat or point-end portions, and up to 20 hours for a whole brisket. To quicken the pace somewhat, you may wrap the brisket in a double thickness of foil when it reaches 150°F and return it to the smoker to finish cooking (keep in mind that this will soften the brisket’s crunchy, spice-rubbed surface, or “bark”).

When the brisket is tender, transfer to a rimmed baking sheet or large platter, remove any foil (save the juices!), and rest for at least 15 minutes. Slice across the grain and serve with:

If you have wrapped the brisket in foil, be sure to stir some of the accumulated juices into the sauce. For serving as sandwiches, set the barbecue sauce at the table and provide:

Or serve as part of a “meat-and-three” with the toast and coleslaw along with two (or more) of the following:

Much less troublesome than brisket, quicker to prepare, and assuredly delicious. Do not balk at the amount of back ribs called for; their long, thick bones account for most of their weight. When scaling up, be sure your smoker can accommodate the number of back rib slabs you wish to serve.

Please read about Barbecuing. Pat dry:

If using back ribs, be sure the membrane on the concave side of the ribs has been removed. To peel the membrane from the ribs, see here. If using short ribs, trim off all but a thin layer of fat from their meaty side. Rub on all sides with (using the lesser quantities for short ribs):

Place on a rack set in a rimmed baking sheet and refrigerate, uncovered, overnight and for up to 2 days. Heat a smoker or grill set up for barbecuing to 300°F (preferably with a water pan). Add to the coals:

Add the ribs to the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every hour for the first 4 hours. If you do not have a water pan inside to keep the smoker or grill humid, baste the meat every 2 hours with:

Cook the ribs until they are tender and their bones wiggle, about 4 hours for back ribs, and up to 9 hours for short ribs. Do not cover the ribs in foil to shorten the cooking time. If desired, brush the ribs for the last hour of cooking with:

A smokehouse classic. In the words of Southern humorist Roy Blount Jr., “Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.” For ease of sourcing, our version is made with chicken and leftover smoked meat (a defining feature of the dish in North Carolina). If you happen to have hunters in the family, feel free to substitute small game like rabbit and squirrel with the understanding that wild meats may take longer to become tender.

Remove the skin from:

Season with:

Heat in a Dutch oven over medium-high heat:

Add the chicken and brown on all sides. Transfer to a plate. Add enough oil or fat to the pot to equal 2 tablespoons, and reduce the heat to medium. Add:

Cook, stirring occasionally, until tender, 6 to 8 minutes. Return the chicken and any accumulated juices to the pot along with:

Bring slowly to a boil. Reduce the heat at once and simmer for about 45 minutes. Transfer the chicken to a cutting board, remove any bones, and shred the meat with two forks. Add it back to the stew along with:

Simmer uncovered for 10 minutes. Remove the bay leaves. Season the stew with:

Braciole, an Italian specialty, is best made from pounded slices of beef rump, top round, or bottom round. Pounded pork or veal cutlets may also be used. The individual slices are stuffed, rolled, tied, and braised in a combination of wine, stock, and tomatoes. For tips on pounding meat, see here.

Purchase from a butcher or slice from a roast:

Pound the slices to about ⅛ inch thick, taking care not to tear the meat. Trim any excess fat and pat dry. Season with:

Mix together in a medium bowl:

Spread the stuffing evenly over the meat, leaving at least a 1-inch border all around. Roll up, tucking in the sides to form a tight, neat packet. Tie securely with butcher's twine, both crosswise and lengthwise. Dredge the rolls in:

Heat in a large heavy skillet over medium-high heat:

Add the meat packets and brown carefully on all sides. Remove the rolls with a slotted spoon. Pour off all but 2 tablespoons of fat from the skillet (if necessary, add more fat). Add to the skillet:

Cover and cook over medium heat for 5 minutes. Add and bring to a boil:

Return the beef rolls to the skillet, reduce the heat, cover, and simmer until the beef is fork-tender, 1 to 1 ½ hours.

Transfer the rolls to a platter and cover to keep warm. Remove the bay leaf. Skim off the fat from the surface of the liquid. Reduce, if necessary, over high heat just until syrupy. Season to taste with:

Remove the strings from the rolls and cut into 1-inch slices or leave whole. Pour the sauce over the meat.

The name translates as “old clothes,” which the shreds of beef and strips of onion and pepper are said to resemble. Like Puerto Rican Asopao de Pollo and Veracruz-Style Snapper, this dish combines tomatoes, warm spices, and piquant olives. It is mildly spiced, but flavor-packed. Serve with rice, Tostones, and Frijoles de la Olla. Leftovers are superb in sandwiches.

Cut parallel to the grain into 3-inch-wide pieces:

Pat dry and sprinkle all over with:

Heat in a large ovenproof skillet or Dutch oven over medium-high heat:

Add the beef in batches, browning on all sides. Transfer to a platter and pour off all but 1 tablespoon of the fat. Reduce the heat to medium and preheat the oven to 300°F. Add to the pan:

Cook until the onions and peppers have softened, about 7 minutes. Add and scrape up any browned bits:

Return the beef to the pan along with:

Bring to a simmer over high heat, cover the pan with a tight-fitting lid, and transfer to the oven. Cook until the beef easily shreds with a fork, 1 ½ to 2 hours.

Remove the pan from the oven and transfer the meat to a cutting board. Remove the cinnamon and bay leaves. Remove any fat from the surface of the braising liquid. Once cool, shred the meat with a fork into thin strands and stir back into the sauce along with:

Stir and heat through over medium-low heat for 5 minutes, or until bubbling. Season to taste with:

Serve garnished with:

Unlike back ribs, which are mostly bone, short ribs offer a good amount of rich-tasting meat. We prefer English-style short ribs for this recipe, but flanken will work in a pinch.

Preheat the oven to 300°F.

Pat dry:

Season with:

Heat in a Dutch oven or large ovenproof skillet over medium-high heat:

Add the ribs in batches and brown well on all sides. Transfer to a plate. Pour off all but about 2 tablespoons fat from the pan. Reduce the heat to medium and add:

Cook until lightly browned, about 10 minutes, scraping up any browned bits from the bottom of the pan. Add:

Return the short ribs to the pan and bring to a boil over high heat. Cover the pan, transfer to the oven, and cook until the ribs are fork-tender, about 2 hours.

Transfer the ribs to a platter and cover to keep warm. Skim off any fat from the surface of the liquid and remove the herbs. If you wish to thicken the sauce, reduce it over high heat until it is the desired consistency. Season to taste with:

Pour the sauce over the ribs and top with:

Serve with:

This pinwheeled roast has been in Joy since 1936.

Pat dry:

Place the flank steak on a cutting board so that the tapered portion is pointing toward you and the thinner side is facing your knife hand. With your knife parallel to the cutting board, carefully cut the flank steak horizontally, stopping ½ inch away from the opposite edge. Open the flank steak like a book and pound it to an even thickness.

Season both sides with:

Melt in a Dutch oven or large skillet over medium heat:

Add and sauté until soft and golden:

Transfer the sautéed vegetables to a bowl and mix in:

Spread this stuffing over the steak. Starting at the tapered end, roll the steak up loosely and tie it at 2-inch intervals. Preheat the oven to 300°F.

Wipe out the pan and heat over medium-high heat:

Brown the rolled steak on all sides in the hot oil. Transfer to a plate and reduce the heat to medium. Whisk into the oil:

Cook, stirring, until the flour takes on a nutty smell, about 2 minutes. Gradually whisk in:

Bring to a simmer. When thickened, return the steak to the pan and spoon the sauce over the meat. Cover and bake until the internal temperature of the meat reaches 130° to 135°F, about 1 hour.

Let the meat rest for 10 minutes. Cut into ½-inch-thick slices and place on a serving plate. Pour some of the sauce over the meat; transfer the remaining sauce to a gravy boat or bowl for passing around the table.

The term “corned” refers to the kernel-sized crystals of salt once used to cure large cuts of beef brisket. In most supermarkets, corned beef is sold in vacuum-sealed bags that contain some of the brine and seasonings used during curing; it needs to be cooked before serving. To make your own corned beef from scratch, see here. To make New England Boiled Dinner, use the corned beef cooking liquid to simmer an assortment of sturdy vegetables such as peeled chunks of parsnips, turnips, potatoes, carrots, small onions, and cabbage wedges until tender. Leftover corned beef makes great sandwiches (see Reuben Sandwich) and, of course, superlative hash.

Rinse under running water to remove the surface brine from:

Place the brisket in a large pot and add water to cover along with:

Bring to a boil, reduce the heat, cover, and simmer until a fork can easily penetrate to the center, about 3 hours.

Remove the meat and let stand for 15 minutes. For an attractive presentation, you may brown the outside of the corned beef on a baking sheet in a 350°F oven for 15 minutes after coating the surface with:

Cut the brisket into thin slices across the grain and transfer to a platter. Serve with:

Since veal tends to leanness, we recommend slow-roasting even the tenderest roasts from the loin and rib. If you have leftovers, make the Italian classic Vitello Tonnato Freddo by thinly slicing chilled veal roast and serving cold, topped with Tonnato Sauce, and garnished with lemon wedges.

Have ready:

Season and cook as for:

Serve with a jus made from the drippings, or prepare:

Whole veal breast is the most cumbersome roast that can still fit in a standard oven. You will need a pan that is at least 17 × 11 ½ inches to accommodate the entire veal breast. Preparing the breast for stuffing is a bit involved; try to get a butcher to cut the pocket for you.

Prepare:

Preheat the oven to 325°F. Pat dry:

Starting from the wider end of the roast, use a sharp paring knife to carefully slice the meat away from the bones to within 1 to 1 ½ inches of each side, forming a pocket. Lifting the meat with one hand, carefully slice the meat away from each bone. Work slowly, turning the blade to slice toward each side, until the pocket extends down the length of the roast. For ease of serving, turn the roast bone side up and cut through the rigid cartilage between the ribs without cutting into the meat. This makes carving the roast easier. Season the outside with:

Fill the pocket with the stuffing, spreading it in an even layer. Place the breast in a large roasting pan. Brush with:

Roast, uncovered, until the inside is no longer pink when you make a small incision near the bone, 2 ½ to 3 hours. Transfer the meat to a platter and let stand for 15 to 20 minutes. Skim the fat from the pan juices in the roasting pan and add:

Set the roasting pan over high heat and bring to a boil. Reduce the heat and simmer until the sauce is reduced by half. Season to taste with:

Slice the veal and spoon the sauce over the slices.

Prepare a hot grill fire, or place a broiler pan on an oven rack set 3 to 4 inches from the heating element and preheat the broiler. Pat dry:

Rub with:

Sprinkle with:

Place the chops on the grill rack over direct heat or on the broiler pan and cook for 5 minutes on each side until they register 120° to 130°F for rare to medium-rare. For medium, cook 1 minute more or until 135°F. Transfer to a platter or plates and serve with:

Pat dry:

Season with:

Melt in a large skillet over medium-high heat:

Add the chops and sear both sides, each about 2 minutes. Reduce the heat to medium and cook, turning once, until they register 120° to 130°F for rare to medium-rare, about 4 minutes more. For medium, cook 1 minute more or until 135°F. Transfer to plates and let stand. Serve as for Grilled or Broiled Veal Chops, or drain off most of the fat and prepare, if desired:

Spoon over the chops and serve.

Serve simply, as in this recipe, or try any of the variations that follow. For tips on pounding veal into cutlets, see here.

Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick:

Season with:

Dredge in:

Shake off the excess. Heat in a large skillet over medium-high heat:

Brown the cutlets in batches, being careful not to crowd the skillet, and cook quickly, 30 to 60 seconds each side. Transfer to the platter as the cutlets brown and keep warm in the oven. Add more oil and butter to the skillet as needed. You may serve the cutlets simply seasoned to taste with:

Or keep them warm in the oven, drain off most of the fat, and make, if desired:

Pour the sauce over the veal and, if desired, serve garnished with:

Prepare through the browning step:

Add to the skillet:

Bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat and simmer until slightly reduced, about 5 minutes. Remove from the heat and quickly whisk in:

Spoon the sauce over the veal and serve immediately.

An Austrian specialty that is worthy of mimicking with thin portions of all manner of meats, fowl, and fish. To make these Wienerschnitzel à la Holstein, top each cutlet with a Fried Egg, 2 anchovy fillets, and ½ teaspoon drained capers. For other schnitzels, see Breaded Pork Chops or Cutlets and Pan-Fried Chicken Cutlets II. For tips on pounding veal into cutlets, see here.

Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick:

Season with:

Spread on a plate:

Beat together in a shallow bowl:

Spread on another plate:

Dredge the veal lightly in the flour and shake off the excess. Dip into the egg mixture, then coat with the bread crumbs, pressing down on the crumbs slightly to help them adhere to the veal. Heat in a large skillet over medium-high heat:

Cook the cutlets in batches, adding more oil or butter to the skillet as needed. Fry until nicely browned, 1 to 1 ½ minutes each side. Transfer to paper towels to drain as they brown, then keep warm on the platter in the oven. Sprinkle the cutlets to taste with:

Serve simply with:

Pound 1 pound veal cutlets to a thickness of ¼ inch and use them instead of chicken to prepare Chicken Parmigiana.

Saltimbocca means “jump into the mouth,” which is precisely what these delicious stuffed and sauced cutlets do. Prosciutto and sage are the traditional stuffing, but a slice of cheese is often added as well. If desired, use chicken or turkey breast instead of veal. For tips on pounding veal into cutlets, see here.

Pound to slightly less than ⅛ inch thick:

Season with:

Lay the scaloppine out flat and top each with:

Roll the veal around the filling and secure with toothpicks. Heat in a large heavy skillet over medium-high heat:

Add the veal packets and cook, turning once, until lightly browned, about 1 ½ minutes on each side. Transfer to a platter and cover with foil to keep warm. Add to the hot skillet:

Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits, and boil until the wine is almost evaporated. Add:

Boil over high heat until reduced to about ½ cup. Remove the skillet from the heat and stir in:

Taste and adjust the seasonings, adding a bit more lemon juice to taste. Pour the sauce over the veal packets.

Prepare:

After browning the cutlets, wipe out the skillet and melt:

Add and cook, stirring, until lightly browned:

Add and simmer for 5 minutes:

Stir in:

Add the veal and just heat through. Do not boil. Season to taste with:

Garnish with:

Serve with:

Literally translated, osso buco means “bone with a hole,” and in veal shanks, that hole contains marrow. If possible, choose crosscut slices of veal hind shank, which are meatier than those from the foreshank. Or, you may substitute crosscut beef foreshank, lamb hindshank, or pork foreshank.

Preheat the oven to 300°F. Pat dry:

Season with:

Heat in a large Dutch oven over medium-high heat:

Add the shanks in batches and brown well on all sides, adding more oil as needed. Transfer to a plate. Reduce the heat to medium-low and add to the pot:

Cook, stirring, until the vegetables are softened. Return the shanks to the pot, arranging in a single layer. Add:

The liquid should reach about halfway up the shanks. Increase the heat to high and bring to a boil. Cover, transfer to the oven, and braise for 1 hour. Turn the slices over and add if needed to keep the level of the liquid halfway up the shanks:

Braise until the meat is tender, about 1 hour more. Turn off the oven, remove the shanks to an ovenproof serving platter and place in the turned-off oven to keep warm. Spoon off any fat from the braising juices, strain the juices into a saucepan, and boil over high heat until slightly thickened. Before serving, stir in:

Spoon the sauce over the meat and serve with:

Scoop the marrow from the bones with a small spoon to eat or spread on:

A bone-in leg of lamb raised in the United States generally weighs 8 to 10 pounds; those raised in Australia and New Zealand can weigh 7 pounds or less. Figure on ¾ to 1 pound per person of bone-in lamb. Each leg has 2 or 3 bones: the hip or pelvis, the femur or thigh, and the shank. A butcher may remove all or some of these; we recommend asking them to remove the hip bone to make carving easier.

Preheat the oven to 450°F. Pat dry, trim, and prepare:

Rub the surface of the roast with:

Combine in a small bowl:

Rub this mixture all over the leg, or, if desired, reserve half of the seasoning and toss with:

Cut 15 to 20 evenly spaced slits in the roast, and insert the seasoned garlic slivers. Arrange the leg meatier side up on a rack in a roasting pan. Place it in the oven and immediately reduce the oven temperature to 325°F. Roast until a thermometer inserted in the thickest part of the meat registers 125° to 130°F for medium-rare, 1 ¾ to 2 ½ hours (the temperature will rise about 5 degrees out of the oven). Remove from the oven, cover loosely with foil, and let stand for 15 to 20 minutes.

To carve a lamb leg, you have a choice. For large, thin, flat slices, consult the illustration shown below on the left: Grab the shank, or narrow end, of the roast with a kitchen towel and raise the leg at an angle off the platter. With a sharp carving knife held parallel to the bone, cut ¼-inch-thick slices from the meatiest part of the leg, continuing until you reach the bone. Turn the leg over and use the same slicing method until you reach the bone again. For thicker slices, carve as pictured in the two illustrations on the right: Start at the shank end and make vertical slices down to the bone. Then turn the knife parallel to the bone and cut the slices free from the bone. Continue slicing toward the wide end of the leg. Rotate the leg as you go to carve the meat off all the sides.

Serve with:

Once boned and tied, shoulder roasts are easy to accommodate in most pans. Do not miss the opportunity to season throughout with a seasoning or paste (see here). To cook a bone-in lamb shoulder, see Kentucky-Style Smoked Mutton Shoulder.

Have ready:

Season and cook as for:

Start checking the temperature of boneless roasts after 1 hour and bone-in roasts after 1 ½ hours; remove, rest, and brown at a higher temperature as directed. Serve with any of the suggested sauces for Roast Leg of Lamb.

Removing the bones from a lamb leg or shoulder is an opportunity to add flavor to the inside of the roast. Leg roasts in particular are great for stuffing with a grain- or bread crumb–based mixture. Shoulder roasts have a more haphazard arrangement of muscles and will hold less stuffing; we prefer to season their interior with an herb or spice paste.

Pat dry:

To season the inside with a paste, prepare:

Spread this mixture evenly on the boned side of the meat.

To fill with a stuffing, season the boned side of the meat with:

Spoon evenly over the seasoned surface, using the lesser amount for a shoulder roast:

Tightly roll or fold the roast back together; for leg roasts, roll up the lamb starting at the longer side. Tie the roast securely at 2-inch intervals to give it a snug, compact, cylindrical shape. For shoulder roasts, be easier on yourself: They will never look tidy. Scrape any bits of paste or stuffing from the surface of the tied roast and season the outside with:

Refrigerate for at least 3 hours and preferably overnight to allow the flavors to meld.

Roast as for Roast Leg of Lamb, or Roasted Lamb Shoulder.

Searing the rack of lamb before roasting browns it and helps melt any untrimmed fat.

Preheat the oven to 425°F.

Pat dry:

Season with:

Heat a large heavy ovenproof skillet over medium-high heat. When the skillet is hot, add and quickly swirl around:

Add the lamb meat side down and brown well, about 2 minutes. Turn it and brown the other side, 2 minutes more. Pour off any fat in the skillet, then set the lamb bone side down in the skillet and transfer to the oven. Roast until a thermometer inserted in the thickest part of the meat registers 125° to 130°F for rare or medium-rare, 15 to 20 minutes (the temperature will rise 5 to 10 degrees out of the oven). Remove from the oven, cover loosely with foil, and let stand for 5 to 10 minutes. Cut between the bones and serve 2 or 3 chops per person. If desired, serve with:

Boned lamb loins can be quite small. You may special order a roast where both loins are left attached and the backbone removed. They are then trimmed and tied together into a tidy, thick, cylindrical roast with a layer of fat all around, which keeps the loins from drying out and prevents overcooking. To order this from a butcher, specify a double boneless loin roast (the cooking time will be 5 to 10 minutes longer). Alternatively, if you have two boneless loins that are under 1 pound, you may tie them together into one roast. Even when roasting a single loin, tie it with butcher’s twine so that it holds its shape. Leave a ¼-inch layer of fat on the roast to keep it moist while roasting. Rubbing the roast with olive oil before roasting is also a good idea.

Preheat the oven to 300°F.

Pat dry:

Season with:

Heat in a large ovenproof skillet over medium-high heat:

Brown the lamb loin on all sides, about 5 minutes. Place the skillet in the oven and roast until a thermometer inserted in the thickest part of the meat registers 125° to 130°F for rare or medium-rare, about 15 minutes (the temperature will rise 5 degrees out of the oven). Remove from the oven, cover loosely with foil, and let stand for 5 to 10 minutes. Remove the strings and cut the lamb into ¾- to 1-inch-thick medallions. If desired, serve with:

Pat dry:

Rub the entire surface with:

or a mixture of:

Place on a baking sheet and let sit, uncovered, in the refrigerator for at least 1 hour, and up to 24 hours.

Prepare a medium-hot grill fire, or place a broiler pan on an oven rack set 4 to 5 inches below the heat. Preheat the broiler. Place the lamb boned side up on the grill rack or boned side down on the broiler pan. Cook, turning once, until well browned but still juicy and pink on the inside, about 10 minutes on each side or until the internal temperature registers 130°F for medium-rare. Cook for a few minutes more on each side until 135°F for medium. Cover loosely with foil and let stand for 6 to 8 minutes, then cut into ½-inch-thick slices. If desired, serve with:

Rib and loin chops are the most tender, but do not discount leg, sirloin, and shoulder chops—especially the latter, which are streaked with fat and very flavorful. Shoulder chops benefit from the tenderizing effect of a marinade, especially Tandoori Marinade. Grill or broil lightly seasoned chops 3 to 4 inches from the heat so they brown well; cook marinated chops a bit farther away to prevent burning.

Prepare a hot grill fire, or place a broiler pan on an oven rack set 3 to 4 inches below the heat. Preheat the broiler. Pat dry:

Rub both sides with:

Place the chops on the grill rack over direct heat or on the broiler pan and cook for 5 minutes on each side to until the internal temperature reaches 120° to 130°F for rare to medium-rare. Cook 1 minute more to 135°F for medium. Rest the chops for 5 minutes before serving. If desired, top with:

Pat dry:

Season with:

Prepare a medium-hot, two-zone grill fire, or preheat a gas grill on high for 10 minutes. If using a gas grill, reduce the heat of one of the burners to low. Place the lamb meat side down to the hotter side of the grill and cook for 2 minutes. Flip the rack over and squeeze with:

Cook for another minute over direct heat and transfer to the cooler side of the grill. Cover and cook until the internal temperature registers 120° to 130°F for rare to medium-rare, about 15 minutes more. Serve with:

Pat dry:

Season with:

Heat in a large heavy skillet over medium-high heat until the butter begins to turn light brown:

Arrange the lamb chops in the skillet. Sear for 4 ½ to 5 minutes on each side until the internal temperature reaches 120° to 130°F for rare to medium-rare. Cook 1 minute more to 135°F for medium. You may pour off most of the fat and make:

Or serve with:

This recipe is an accessible imitation of the original, in which spiced lamb or beef is layered on a vertical rotisserie, shaved off as it browns, and served in flatbreads. The flavors of the dish can be re-created by marinating thinly sliced lamb shoulder and onions for several hours, then briefly pan-frying them until cooked through. For a more browned result, use the marinade to make Lamb Kebabs, cutting the onion into wedges and interspersing pieces on the skewers with the cubes of meat.

Place on a rimmed baking sheet and freeze for 30 minutes:

Meanwhile, combine in a medium bowl:

Thinly slice the chilled shoulder into ¼-inch strips, add to the bowl, and toss to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.

Transfer the strips of lamb to a plate, leaving the onion slices in the bowl (if some onion is left with the lamb, all is not lost; do the best you can). Heat in a large skillet or wok over medium-high heat:

Fry the lamb strips in several batches, turning once or twice, until cooked through and beginning to brown, about 4 minutes. Do not crowd the pan; if the browned bits on the bottom threaten to burn, reduce the heat. As each batch finishes, transfer to a bowl and cover to keep warm (add more oil to the pan if necessary). When all of the lamb is cooked, reduce the heat to medium and, if the pan is dry, add enough oil to cover the bottom. Spread the marinated onions in the pan in an even layer and cook for 2 minutes without stirring. Scrape any browned bits off the bottom of the pan and cook, stirring frequently, until the onions are soft and caramelized, about 4 minutes longer. Stir in the cooked lamb. Use shawarma as a filling for:

Or over:

Or, to serve as part of a mezze, prepare:

Spread the hummus in a shallow bowl, top with the shawarma, and serve with:

Preheat the oven to 300°F.

Pat dry:

Season with:

Heat in a Dutch oven over medium-high heat:

Add the lamb and brown on all sides. Remove the lamb from the pot and pour off all but 2 tablespoons of oil (add more oil if needed) and reduce the heat to medium. Add:

Cook, scraping up any browned bits, until the vegetables are softened, about 10 minutes. Add:

Return the lamb to the pot and bring to a simmer over high heat. Cover, transfer to the oven, and cook until the meat is fork-tender, 2 to 2 ½ hours. Remove the meat from the pot and keep warm. Skim off the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Taste and adjust the seasonings. Cut the strings from the meat and serve it in chunks or slices, with plenty of sauce.

Pat dry:

Season with:

Heat in a large heavy skillet over medium-high heat:

Brown the lamb chops in batches, about 4 minutes each side. Transfer the chops to a plate and pour off all but about 1 tablespoon of fat from the skillet. Add:

Cook, stirring, until the onions have softened, 6 to 8 minutes. Add:

Scrape up any browned bits, return the chops to the skillet, and bring to a simmer over high heat. Reduce the heat to low, cover, and simmer, turning once, until the chops are tender, 40 to 45 minutes. Remove from the heat and transfer the chops to a platter. Remove the herb sprigs and bay leaf and skim off any fat from the surface of the sauce. Add, if desired:

Taste and adjust the seasonings. Garnish with:

Shanks contain a good deal of connective tissue, which, when braised, produces a velvety sauce.

Preheat the oven to 300°F.

Trim most of the external fat from:

Season with:

Heat in a Dutch oven over medium-high heat:

Add the shanks and brown on all sides. Transfer the shanks to a plate and pour off the fat. Reduce the heat to medium and add:

Cook, stirring often, until the onions are soft. Add:

Return the lamb shanks to the pot and bring to a boil over high heat. Cover, transfer to the oven, and cook for 1 ½ hours. Remove from the oven and add:

Cover and bake until the carrots are tender and the meat shreds easily, about 30 minutes more. Remove the meat and vegetables to a platter and cover to keep warm. Skim off the fat from the surface of the sauce, remove the cinnamon and bay leaf, and add:

Taste and adjust the seasonings. Pour the sauce over the meat and vegetables. Serve with:

As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.

Trim the fat from:

If the lamb is boneless, cut into 1 ½-inch pieces. Sprinkle with:

Heat in a Dutch oven over medium-high heat:

Add the meat in batches and brown on all sides. Transfer the meat as it browns to a platter. Reduce the heat to medium and add:

Brown until golden, then transfer the onions to the platter with a slotted spoon and drain off any fat from the pot. If using, cut the leek into bite-sized pieces. Melt in the pot:

Gradually whisk into the butter:

Cook, stirring, until the flour is golden and fragrant, about 5 minutes. Slowly whisk in:

Increase the heat to high, scraping the bottom to release any browned bits. Let the wine reduce by about half and then return the meat and onions to the pot along with:

Bring to a simmer, cover, and cook until the lamb is fork-tender, about 1 ½ hours. Add to the pot:

Cover and simmer until the vegetables are tender, about 20 minutes longer. Remove the bay leaf and thyme sprigs. If using bone-in cuts, transfer them to a baking sheet. When cool enough to handle, remove any bones, discard any gristly bits, cut into chunks, and return the meat to the pot. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew, return to a faint simmer over low heat (if necessary), and stir in:

Heat through and serve at once, sprinkled with:

A winter favorite, especially when prepared with mutton chops. The meat is traditionally not browned here, but you may brown the meat first (use oil rather than butter) for deeper flavor. If you choose not to brown the meat, be especially diligent when trimming fat from the lamb.

Preheat the oven to 300°F.

Heat in a Dutch oven over medium heat:

Add and cook, stirring, until beginning to soften, about 5 minutes:

Add and cook, stirring, until the flour is beginning to brown, about 5 minutes:

Stir in:

Bring to a simmer over high heat, cover, and transfer to the oven. After 1 hour, remove from the oven and stir in:

Cover, return to the oven, and cook until the meat is fork-tender, 1 to 2 hours more.

Remove the thyme sprigs and skim the fat from the top of the stew. If using shoulder or neck chops, transfer them to a baking sheet. When cool enough to handle, transfer any bones, discard any gristly bits, cut into chunks, and return the meat to the pot. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over low heat (if necessary). Taste and adjust the seasoning. Garnish each serving with:

This hot red curry has a rich, reduced tomato sauce perfect for serving over rice.

Drain, reserving the juice, and coarsely chop:

Heat in a Dutch oven over medium heat:

Add and cook, stirring, until softened and starting to brown, about 8 minutes:

Increase the heat to medium-high, add, and cook, stirring, for 30 seconds:

Add ½ cup of the chopped tomatoes and ¼ cup of the reserved tomato juice along with:

Simmer, stirring occasionally, until the liquid is reduced and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and juice, cover, reduce the heat to maintain a simmer, and cook until the lamb is tender, 45 to 60 minutes.

Remove the meat with a slotted spoon and keep warm. Skim any fat from the surface of the liquid, increase the heat, and simmer briskly until the sauce is thickened. Return the meat to the sauce. Serve with:

Garnish each serving with:

Use any combination of sturdy cooking greens as a substitute for the spinach and mustard: Amaranth, lamb’s quarters, collards, turnip greens, and kale are all good choices. Mutton and goat shoulder are excellent substitutes for the lamb.

Trim off excess fat from:

If using boneless shoulder, cut the meat into 1 ½-inch pieces. Toss the lamb in a bowl with:

Heat in a Dutch oven over medium-high heat:

Add the lamb in batches and brown on all sides. Transfer the browned lamb to a plate. Reduce the heat to medium, drain off any fat, and add:

When the seeds become fragrant and start to pop, add:

Cook until the chiles and bay leaves crisp and darken, about 30 seconds more. Add:

Cook, stirring, until the onions are soft and translucent, about 10 minutes. Add:

Bring to a simmer, reduce the heat, cover, and cook until the meat is tender, about 1 ½ hours.

Uncover and simmer for another 20 or 30 minutes to thicken the curry. Remove the bay leaves. If using shoulder or neck chops, transfer them to a baking sheet. When cool enough to handle, shred the meat, discarding any bones or gristly bits, and return the meat to the pot. Stir in:

Serve with:

Garnish each serving with:

Whereas beef and pork barbecue are common in many regions of the United States, mutton is unique to several counties of western Kentucky, where it was once the most economical protein. Mutton or yearling mutton shoulder will have more flavor, but lamb is perfectly acceptable; mutton can be special ordered or found at halal and Latino markets.

Please read about Barbecuing. Trim all but ¼ inch of fat from:

Rub all over with:

Place on a rack set in a rimmed baking sheet and refrigerate, uncovered, overnight, or for up to 2 days.

Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals:

Add the brisket to the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every hour for the first 4 hours. Baste the meat every 2 hours with:

Cook until the meat is tender and a thermometer inserted in the thickest part registers 200°F, 8 to 10 hours.

Transfer to a platter or baking sheet, cover with foil, and let the meat rest for at least 15 minutes. Meanwhile, put the remainder of the mutton dip in a small saucepan over medium heat and simmer for 5 minutes, or until thickened to your liking. Take the meat off the bone and thinly slice, pull, or chop it. Dress with enough sauce to lightly coat the meat (place the rest of the sauce on the table for use as a condiment). Serve as part of a “meat-and-three” (see Smoked Pork Shoulder). Or, to serve in sandwiches, provide:

This curry owes its fragrant heat to Scotch bonnet peppers, the Caribbean relative of the habanero. Lamb or pork can be substituted for the goat.

Combine in a large bowl and toss to coat evenly:

Heat in a Dutch oven over medium-high heat:

Add the meat in batches and brown on all sides, about 8 minutes. Remove the browned meat with a slotted spoon and pour off all but 2 tablespoons oil from the pot (add more oil if needed). Add to the pot and cook over medium heat, stirring often, until the onion begins to brown, about 8 minutes:

Return the goat to the pot along with:

Bring to a boil, then cover and simmer over low heat for 1 hour. Add:

Cover and cook until the potatoes and meat are fork-tender, 35 to 45 minutes.

Remove from the heat and skim off any fat from the surface of the sauce. Remove the bay leaf and thyme sprigs. Taste and adjust the seasonings. Garnish, if desired, with:

Serve with:

This rich adobo from Jalisco, Mexico, is perfect for stewing cuts of lamb and beef as well. We serve this with corn tortillas, but leftovers are an excellent filling for enchiladas, Burritos, and Tortas. If needed, omit any chiles you cannot find and substitute a little more of the ones you can. If using goat stew meat, be sure to check for bone fragments and warn diners (see About Goat).

Stem, seed, and roast:

Place in a small bowl, cover with water, and soak for 30 minutes. Meanwhile, toast in a Dutch oven over medium heat until fragrant:

Transfer the spices to a blender. Roast in the Dutch oven until charred on all sides:

Remove to a small plate and let cool. Add to the pot:

Add:

Brown on all sides, in batches, about 10 minutes. As the goat browns, peel the roasted garlic and remove the stem and seeds from the charred serranos. Add to the blender along with the drained, soaked chiles, charred onion halves, and:

Puree until smooth. When the goat is browned, transfer to a plate, scrape the pureed chile mixture into the pot, and fry, stirring, for 30 seconds. Add:

Return the goat to the pot and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the goat is very tender, about 3 hours.

Remove the bay leaf. Transfer the goat to a plate and skim off any fat from the surface. Increase the heat to medium-high and reduce the braising liquid by two-thirds. As the liquid reduces, shred the meat, removing any bones or gristly bits. When the liquid is thick and reduced, remove from the heat and return the meat to the pot. Taste and adjust the seasoning with:

Serve with:

Pork loin is best slow-roasted to ensure the outer layer of the roast does not turn dry before the center cooks through. For an especially even doneness, you can cook the loin roast at the lower temperature until it reaches 140°F, remove from the oven and rest for 30 minutes, and brown it at 500°F (as is done with Slow-Roasted Beef). Boneless roasts cook a little faster, but bone-in roasts are tastier and make for a nice presentation. Rib roasts will often have the back bone (or chine bone) removed. If it has not been removed, ask the butcher to cut through the chine bone for easier portioning. (If all else fails, you may unceremoniously cut the loin completely off the bone before carving.) To promote juiciness, brine the loin and omit the salt below.

Preheat the oven to 500°F.

Trim all but a thin layer of fat from the top of:

Dry thoroughly and rub with:

Place the meat on a rack in a roasting pan, fatty side up. Roast for 10 minutes. Reduce the oven temperature to 250°F and roast until a thermometer inserted in the thickest part of the meat registers 140° to 145°F (the temperature will rise 5 to 10 degrees as the roast rests). Cooking times vary depending on the thickness of the roast; begin checking after 45 minutes (and expect around 1 ½ hours total cooking time). Transfer to a cutting board, cover loosely with foil, and let stand for 10 minutes. Skim off the fat from the pan juices and reserve. If desired, prepare:

For rib roasts, you may cut the loin off the bones in one piece and slice into ¼- to ½-inch slices or cut between the ribs into thicker chops. For a special treat, top the slices with:

Arrange the slices so that they overlap on a platter and spoon the pan juices or pan sauce over them.

Rubbed with lemon zest, fresh herbs, garlic, and fennel, the seasoning for this butterflied shoulder roast is based on Italian specialties like porchetta (a boneless loin rolled up in the belly, which is still attached) and arista di maiale (the classic Florentine loin roast). Since the former is hard to obtain at the meat counter and the latter can be pricey and temperamental, we prefer the richness, convenience, and outstanding flavor of a boneless shoulder roast. If desired, you may use a boneless loin roast: Butterfly, rub the cut side with the seasoning, tie, and roast as directed in Pork Loin Roast. Leftover slices are superb when reheated and crisped up in a skillet. Serve with Garlic-Braised Broccoli Rabe.

Have ready:

Untie the roast and butterfly further if some portions seem uneven. Trim any fat or gristle from the inside. Mix together in a bowl:

Spread this mixture evenly on the interior of the roast. Roll the shoulder into a roughly cylindrical shape and tie at 1 ½-inch intervals with butcher’s twine. Season the outside of the roast with:

Place on a rack set in a rimmed baking sheet and refrigerate uncovered for at least 3 hours, and preferably overnight (this will promote browning).

Preheat the oven to 325°F.

Place the roast on a rack in a roasting pan and transfer to the oven. Roast until a thermometer inserted in the thickest part of the meat registers 180°F, 3 to 3 ½ hours. Transfer the roast to a platter, tent loosely with foil, and let rest for 20 minutes. If desired, pour off the fat from the pan and use the pan juices to make:

Tenderloin needs special treatment to get browned to our liking. If you find a pork loin roast that will fit comfortably in an ovenproof skillet, you may use this technique for it as well. For tenderloins less than 1 ½ inches thick, grill or sauté them as for pork chops. If desired, first brine the tenderloin and omit the salt below.

Preheat the oven to 300°F.

Pat dry:

Season with:

If the tenderloin is too long to fit in the skillet you plan to use, you may either bend it into a crescent shape or cut it in half crosswise. Fold the thinner end of the tenderloin back along the roast and tie with 2 lengths of butcher’s twine so the pork is of an even thickness. Heat in a large ovenproof skillet over medium-high heat:

Brown the tenderloin well on all sides, 6 to 8 minutes. Transfer to the oven and roast until a thermometer inserted in the thickest part of the meat registers 145°F, 12 to 15 minutes. Transfer to a plate, cover loosely with foil, and let stand for 5 to 10 minutes before slicing. If desired, pour off all the fat from the skillet, place over medium-high heat, and make:

Bring to a boil, scraping up any browned bits from the bottom. Slice the meat, spoon the sauce over the tenderloin, and serve.

Most butchers will prepare a crown roast for you from two loin racks, but make sure the loins used are of uniform size so that it cooks evenly.

Prepare:

Preheat the oven to 350°F.

Mix together in a small bowl:

Rub the mixture all over the surface of:

Place in a roasting pan and roast for 1 hour.

Fill the center with the stuffing, placing any stuffing that will not fit in the roast in a separate buttered baking dish. Continue to roast until a thermometer inserted in the thickest part of the meat registers 145°F, 1 to 2 hours more (the temperature will rise 5 to 10 degrees as the roast rests). If the top of the stuffing starts to brown too much before the roast is done, cover just the stuffing with foil. Transfer the finished roast to a cutting board, cover loosely with foil, and let stand for 15 minutes. Place the roasting pan over 2 burners on medium-high heat and add to the pan:

Bring to a simmer, scraping up the browned bits on the bottom of the pan. Strain into a saucepan and add:

Bring to a boil, then boil to concentrate the flavor if the juices taste thin and weak. To thicken the juices for gravy, reduce the heat and add to the simmering juices, whisking until smooth:

Simmer to thicken and adjust the seasonings. Carve the roast into individual chops as shown and serve with the sauce and stuffing.

Pork belly roasted with the rind on is a memorable treat. The thicker, meatier end of the pork belly is ideal here. If your knife is not sharp enough to score the skin, a box cutter fitted with a fresh blade works well.

Preheat the oven to 375°F.

Pat dry:

Using a very sharp knife, slice through the skin at ½-inch intervals in a crosshatch pattern; try not to cut into the meat underneath. Mix together in a bowl:

Sprinkle both sides of the pork belly with this mixture, rubbing it into the crevices of the cut skin. Heat in a large ovenproof skillet over medium heat:

Place the belly in the skillet skin side down and cook until the skin is golden, about 5 minutes. Carefully slide a thin spatula underneath the belly so that the skin does not stick to the skillet. Turn the belly skin side up and transfer the skillet to the oven. Roast until a thermometer inserted in its thickest part registers 180°F, about 1 hour. Cut into thick slabs and serve with:

For a sublime variation, marinate overnight in a double recipe of the mixture for Five-Spice Ribs.

Pat dry:

If the racks still have the tough membrane that covers their concave side, you will need to peel it off. Rub both sides with:

Refrigerate uncovered for at least 1 hour, or, for a stronger flavor, wrap in plastic and refrigerate overnight and then uncover.

Position a rack in the center of the oven. Preheat the oven to 325°F.

Arrange the rib slabs on one or two rimmed baking sheets, cover with foil, and bake for 1 ½ hours. While the ribs cook, you may make:

When the baking time is up, remove the sheet(s) from the oven. Uncover the ribs, drain any fat from the sheet(s), and continue baking, uncovered, basting every 15 minutes with the mop or sauce (if using), until tender, about 1 hour more. Twist one of the rib bones: It should feel loose and give a little. Loosely cover the ribs with foil and let stand for 15 minutes before serving. If desired, swab the ribs lightly and/or serve with:

For some of us, a pita filled with souvlaki is quintessential fair food. Feel free to substitute lamb shoulder or beef chuck for the pork.

Prepare:

and reserve the zested lemons. Slice across the grain into ¼- to ½-inch-thick slabs:

Cut these slabs into 1-inch-wide strips; cut any strip over 6 inches in half. Add the meat to a bowl or zip-top bag along with the marinade. Marinate in the refrigerator, covered, for at least 3 hours and up to 8 hours.

An hour before grilling, if using wooden skewers, soak them in water. Prepare a medium-hot, two-zone grill fire. Thread the pork onto skewers. Sear the skewers on one side until browned around the edges, about 3 minutes. Turn the skewers, drizzle with juice from one of the reserved lemons, and brown on the other side, another 2 to 3 minutes. As the skewers brown, pile them on top of one another on the cooler side of the grill; when the last skewers are browned, sprinkle the remaining lemon over the pile and cover the grill. Cook 10 minutes more.

Use as a filling for:

Or serve the skewers with:

The picnic shoulder is among the tastiest of pork roasts. Try to find a whole picnic roast with the skin left on. Brushing it with water during roasting keeps the skin tender enough to eat. If your knife is not sharp enough to score the skin, a box cutter fitted with a fresh blade works well.

Gather the ingredients for:

Instead of simmering, add the mojo ingredients to a blender or food processor and puree until smooth. Have ready:

Using a very sharp knife, slice through the skin at 1-inch intervals in a crosshatch pattern; try not to cut into the meat underneath. Push your fingers between the muscles exposed on the cut side of the roast and work them open so that more of the interior will be exposed to the marinade. Place the roast in a bowl just big enough to fit it, or in a large zip-top bag or oven bag set in a baking dish. Add the marinade, cover the bowl or close the bag, and refrigerate overnight and for up to 2 days. If the pork is not fully submerged in the marinade, turn it several times so that all sides are equally exposed.

Preheat the oven to 350°F.

Drain the marinade into a bowl and set aside. Pat the roast dry and place on a rack in a roasting pan. Roast until a thermometer inserted in the center registers 185°F, 4 to 4 ½ hours, brushing the skin every 30 minutes with cold water.

Transfer the roast to a cutting board, cover loosely with foil, and let stand for 20 minutes. Meanwhile, skim off the fat from the pan juices. Place the roasting pan over 2 burners on medium-high heat and add the reserved marinade. Bring to a boil, scraping up the browned bits on the bottom of the pan. Once deglazed, transfer the marinade to a saucepan and simmer for an additional 5 minutes, or until the sauce has thickened to your liking. Season to taste with:

Remove the crispy squares of skin and slice the meat; arrange the slices on a platter and pour the sauce over them. Arrange the cracklings around the meat and serve.

A whole pork leg, also known as fresh uncured ham, is perfect for feeding a large crowd and great for holidays. Cooking times are approximate because the weight of fresh hams is variable. Plan on about 1 pound per person, less if there are numerous side dishes. Ask your butcher to remove most of the skin, leaving it around the shank. Or, if you wish to present cracklings with the meat, leave it on and score at 1-inch intervals as for Latin Roasted Picnic Shoulder.

Preheat the oven to 350°F.

If the butcher has not done so, remove the skin up to, but not including, the shank from:

Place the ham in a large roasting pan. Mix together in a small bowl:

Rub this mixture over the entire surface of the pork. Place the pork in the oven and roast for 1 hour. Pour into the roasting pan:

Return to the oven and roast, basting every 30 minutes until a thermometer inserted in the thickest part of the meat registers 140°F (the temperature will rise about 10 degrees out of the oven). Add water if necessary so the pan juices do not scorch. This may take 3 ½ hours or more for very large hams; start checking smaller hams at 2 hours. Transfer the ham to a large platter, cover loosely with foil, and let stand for 30 minutes. Meanwhile, if desired, add enough stock or broth to the pan juices to make 4 cups and prepare:

To carve the meat, cut it into slices starting at the shank end, keeping the knife perpendicular to the bone. Then make one long slice along the bone to separate the slices from the leg. Arrange the slices on a platter and serve with the pan gravy, if using, or one or more of the following sauces (be sure that you have at least 3 cups of sauce to serve with the ham):

Sucking pig must be special ordered. Have the butcher prepare the pig for you by cleaning it well and removing all the organs. A 20-inch roasting pan is ideal. Do not use a disposable aluminum pan, as it will collapse. If your knife is not sharp enough to score the skin, a box cutter fitted with a fresh blade works well.

The day before or just before roasting, prepare one of the following stuffings (you will need 12 cups):

Position a rack in the lowest position in the oven. Preheat the oven to 450°F.

Generously oil a 20-inch-long roasting pan. If the pan is smaller (no smaller than 17 inches), have ready a loaf pan and lots of heavy-duty foil.

Place on a work surface:

Check to make sure that no bristles or hairs remain; if any do, shave them off with a safety razor or singe them with a torch. Thoroughly pat the pig dry inside and out. On a work surface, turn the pig on its back and fill the cavity loosely with the stuffing. Truss with butcher’s twine or skewers about 2 inches apart. Skewer the legs into position, pulling the forelegs forward and bending the hindlegs into a crouching stance. Turn the pig over. Using a very sharp knife, score the skin on either side of the backbone at 1-inch intervals in a crisscross pattern; you may cut into the fat underneath, but avoid slicing the meat. Put a block of wood or ball of foil in its mouth to hold it open. Mix together in a small bowl:

Rub the mixture over the entire pig. Place the pig in the prepared roasting pan, resting it on its haunches and keeping it upright. If your pan is too small, arrange the pig diagonally in the pan and prop its head up with the loaf pan under its chin. Slip heavy-duty foil extending out from the roasting pan under the head and loaf pan to catch the juices and let them flow back into the pan during cooking. If the pig has a tendency to lean to one side, prop it up with balls of foil. Cover the ears and tail with pieces of foil. Place the pig in the oven, uncovered, and roast for 30 minutes. Reduce the oven temperature to 350°F and pour into the roasting pan:

Continue to cook, basting the pig every 30 minutes with the wine and pan juices. Roast until a thermometer inserted in the thickest part of the rump registers 145° to 150°F, 2 to 2 ½ hours more (the temperature will rise 5 to 10 degrees out of the oven).

Place the pig on a platter and let stand for 30 to 60 minutes. Skim off the fat from the pan juices, place the roasting pan over medium-high heat, and add:

Bring to a simmer, stirring to scrape up the browned bits on the bottom of the pan. Simply serve with the pan juices. Or make a gravy by mixing together in a small bowl until well combined:

Pour the pan juices into a saucepan, bring to a simmer, and whisk in the cornstarch mixture. Bring to a boil and reduce the liquid until it has thickened. Season to taste with:

Remove the foil from the pig’s ears and tail. Gently roll it on its side and remove the string and/or skewers. Return the pig to its right side-up position. Remove the wooden block or foil ball from the pig’s mouth. Place in the mouth, if desired:

and in the eyes:

Garnish the platter with:

After presenting the pig at the table, carve it by removing the forelegs and hindquarters and arranging these on a platter. Cut the skin into squares. Remove the loin meat and cut into slices. Separate the ribs. Arrange the slices and skin on the platter and let the guests pick at the rest. Pass the platter with the gravy.

Homemade hashes—seasoned mixtures of chopped vegetables and cooked meat—are the convenience foods of yesteryear: a quick meal made of leftover roasts. Pan-fried, potato-laden versions (like Corned Beef Hash) have aged well and continue to endure as a hearty breakfast go-to. Gravy-style hashes like this one are much better for repurposing meats that tend to dry out when reheated, such as pork loin, turkey, and chicken breast. Sadly, they have fallen out of favor. Regardless of these long-term trends, we count this recipe among our favorites for serving leftover pork roast—or turkey after Thanksgiving.

Melt in a large skillet over medium heat:

Add and cook, stirring, until the carrots are tender and the onion translucent, 5 to 7 minutes:

Stir in:

Increase the heat to medium-high and cook, stirring often, until the liquid the mushrooms release has evaporated, about 5 minutes. Add:

Bring to a simmer, reduce the heat, and cook, stirring occasionally, for 10 minutes. Meanwhile, mix together into a paste in a small bowl:

When the simmering time is up, gradually whisk in the butter-flour mixture and simmer until thickened, an additional 2 minutes. Add and heat through, without simmering:

Season to taste with:

Serve over:

Garnish each serving with:

Grill tenderloin whole to keep it from drying out. For tenderloins less than 1 ½ inches thick, treat as for chops, below. To ensure juiciness, first brine the tenderloin and omit the salt below.

Prepare a medium-hot grill fire. Pat dry:

Season with:

If the tenderloin is much thinner at one end, fold the thin end back along the roast and tie with two lengths of butcher’s twine. Grill, turning every 2 minutes or so, until a thermometer inserted in the thickest part of the meat registers 140°F, 12 to 15 minutes (the temperature will rise 5 degrees off the grill). Loosely cover with foil and let stand for 5 to 10 minutes before slicing. Serve with:

Pat dry:

Rub with:

Season with:

Prepare a hot grill fire, or place a broiler pan on an oven rack set 3 to 4 inches below the heating element and preheat the broiler. Place the chops on the grill over direct heat or under the broiler. Cook thinner chops for about 8 minutes, turning once or twice. Thicker chops may need an extra minute or two. After each turn, sprinkle the chops with:

The chops are done when a thermometer inserted in the center of the meat (near but not touching any bones) reads 145°F. For especially thick “double-cut” chops, you may wish to move them to a cooler area of the grill once browned (or to a lower oven rack if broiling), give them another spritz of lemon juice, cover the grill (or loosely cover with foil), and cook until done.

One of our favorite toppings for Bún (Vietnamese Rice Noodle Bowls). Thick, center-cut, or sirloin pork chops are great here, but we are fond of using thinner chops or thin, skewered slices of pork shoulder, too.

Have ready one of the following:

If using pork shoulder, slice it across the grain into ¼- to ½-inch-thick slabs.

Prepare:

Combine the pork with the marinade in a zip-top bag or bowl. Refrigerate for at least 2 hours and up to overnight, turning occasionally so it marinates evenly. If using wooden skewers, soak them in water for at least 1 hour.

Transfer the pork to a rack, wiping excess marinade back into the bag or bowl with your fingers and reserving it. Pat the meat dry. If using pork shoulder, thread the meat onto skewers. Transfer the marinade to a small saucepan and bring to a boil, then simmer over medium heat for 10 minutes, or until it reaches a sauce-like consistency.

Prepare a hot grill fire. For pork chops, cook as directed for Grilled or Broiled Pork Loin Chops. For pork shoulder skewers, cook as directed for Pork Souvlaki. Serve drizzled with the reduced sauce and garnish with:

This method works well for chops up to 1 ½ inches thick. For thicker, double-cut chops, treat as for Pan-Roasted Pork Tenderloin. Preheat the oven to 350°F, brown the chops as described below using an ovenproof skillet, then transfer them to the oven to finish cooking.

Pat dry:

Season with:

If possible, place the chops on a rack set in a rimmed baking sheet and refrigerate uncovered for at least 1 hour (this will promote browning).

Heat in a large skillet over medium-high heat:

Add the chops and cook until a thermometer inserted in the center of each chop registers 145°F, 4 to 5 minutes per side. Transfer to a warmed platter or plates to rest for 5 minutes. Meanwhile, if desired, pour off all but 1 tablespoon of fat from the skillet and make:

Serve with the chops.

For tips on pounding pork chops and steaks into thin cutlets, see here.

Pat dry:

If using loin chops, butterfly each one by slicing lengthwise through the fatty, curved side of the chop, holding the knife parallel to the work surface. Continue slicing through the chop, leaving ½ inch of the meat intact on the opposite side to form a hinge. Open each chop like a book and flatten it with your hand. Pound to an even thickness of about ¼ inch. If the pieces seem too large for the pan once they have been pounded, cut them in half.

Proceed to bread and fry as for Wienerschnitzel. Or, for Pork Milanese, proceed as for Pan-Fried Chicken Cutlets II.

The Chinese-American take-out classic. Please read about Deep-Frying.

Heat in a large saucepan or a wok over medium heat:

Whisk to combine in a medium bowl:

Add to the batter, stirring to coat:

When the oil reaches 365°F, fry the pork in batches until light golden brown and crisp, 3 to 4 minutes per batch. Use a slotted spoon or spider to transfer the pork to a rack set over a baking sheet to drain. (Pour the frying oil into a heatproof bowl or container and set aside to cool before discarding or recycling.) Whisk together in a medium bowl:

Place the pan back over medium heat and add:

When the oil shimmers, add:

Cook, stirring, until fragrant, about 1 minute. Add:

Cook, stirring, until starting to soften, about 4 minutes. Stir in the sauce and the pork and cook briefly, stirring constantly to coat the pork and vegetables with the sauce, just until heated through and the sauce has thickened. Serve with:

Garnish with:

This spicy pork dish is sometimes served at breakfast, and it also makes a tasty sandwich.

Combine in a small bowl:

Pat dry:

Butterfly each piece by placing it cut side down and, with the knife held parallel to the work surface, cut horizontally toward the other side, leaving ½ inch of the meat intact to form a hinge. Open each piece like a book and flatten it with your hand. Rub the pork with the spice mixture, transfer to a baking sheet, and refrigerate uncovered for 1 hour.

Heat in a large skillet over medium-high heat:

Dredge the tenderloin pieces in:

Shake off the excess. Add to the skillet in batches and fry until browned on one side, 3 to 4 minutes. Turn and fry on the other side for 3 to 4 minutes. Remove the pork to a platter and cover to keep warm. For the gravy, pour off all but 2 tablespoons of the fat from the skillet. Whisk in:

Whisk in slowly:

Heat just to a boil, scraping up any browned bits on the bottom of the skillet. Season the gravy to taste with:

Pour the gravy over the pork. Serve with:

Our absolute favorite cut to use here is the collar, or coppa roast.

Heat in a Dutch oven over medium heat:

Cook until the fat renders and the slices are browned. Remove the bacon (reserve it for serving) and add to the pot:

Brown the meat on all sides, about 15 minutes total, and transfer to a plate. Add to the pot:

Cook until the vegetables begin to brown, about 8 minutes. Add:

Return the pork to the pot, bring to a simmer over high heat, then cover and reduce the heat to low. Simmer, turning the meat occasionally, until the pork is very tender when pierced with the tip of a sharp knife, 1 ½ to 2 hours.

Transfer the meat to a platter and cover with foil to keep warm; remove the herbs and zest. Skim as much fat from the surface of the braising liquid as possible and bring to a boil over medium-high. Cook, stirring occasionally, until reduced by half, about 15 minutes. If desired, you may strain the vegetables out or blend the sauce for a smoother texture. Season to taste with:

Slice the meat and arrange on a platter. Spoon the sauce over the meat. Crumble the cooked bacon or pancetta and sprinkle over the top along with:

Preheat the oven to 350°F.

Prepare:

Trim off the excess fat from:

Holding the knife parallel to the work surface, cut a large gash or pocket in one side of each chop and stuff with the stuffing. Skewer closed with wooden skewers or toothpicks. Heat in a large heavy skillet over medium-high heat:

Add the chops to the skillet and sear on each side. Arrange the chops in a single layer in a lidded baking dish. Pour in:

Cover and bake until tender, about 1 hour 15 minutes. If desired, skim any fat from the cooking liquid and use it to make:

in the skillet used to brown the chops. Or serve with:

The addition of fresh cabbage to the traditional pairing of pork and sauerkraut gives this dish another dimension of flavor.

Pat dry:

Mix together in a small bowl:

Rub the spice mix all over the pork. Transfer to a rack set in a rimmed baking sheet and refrigerate uncovered for at least 2 hours (or overnight).

Preheat the oven to 325°F.

Heat in a Dutch oven over medium heat:

Add the meat and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons of the fat from the pot and add:

Cover the pot and cook, stirring occasionally, until the vegetables are softened and the cabbage is wilted, about 10 minutes. Add and cook for 1 minute more:

Add:

Bring to a boil. Return the meat to the pot, nestling it into the cabbage mixture, and cover the pot. Transfer to the oven to braise until the meat is fork-tender, 2 to 3 hours. Remove the meat from the pot and remove the bay leaves. Skim off any fat from the pan juices. Slice the meat and serve with the vegetables and juices.

Though no substitute for real-deal Smoked Pork Shoulder, this indoor method is much easier and quicker. The shoulder braises in its own juices and becomes meltingly tender. Properly sauced on a bun, even the pickiest barbecue connoisseur should be won over, or at least appeased. To give the pork a smoky flavor, use smoked salt in the rub, or replace half of the paprika with smoked paprika.

Trim off and reserve the excess fat from:

Rub the roast with:

The meat can be cooked at once or wrapped in 2 layers of foil and refrigerated for up to 24 hours. Position a rack in the center of the oven. Preheat the oven to 325°F.

Heat a Dutch oven (or other heavy ovenproof pot large enough to hold the meat) over medium heat. Add the reserved pork trimmings and render until you have 2 tablespoons fat. Alternatively, use:

Add the meat and brown well on all sides. Cover the pot tightly with a lid or foil, transfer to the oven, and bake until the meat is tender enough to be shredded with a fork, 3 to 3 ½ hours. Transfer the roast to a large baking dish or platter and skim the fat from the pan juices. Shred the meat with a fork and mix together with the pan juices. Dress and serve as for Smoked Pork Shoulder.

Carnitas are traditionally made by frying pork from start to finish in a lazily bubbling bath of lard, or manteca. The results are spectacular, but famed author Diana Kennedy’s home kitchen-friendly method is almost as delicious and much more convenient: Pork shoulder is braised until tender, the braising liquid is allowed to evaporate, and the cubes of pork fry in their own rendered fat.

Place in a Dutch oven:

Bring to a boil, reduce the heat, and simmer, covered, for 1 ½ hours. Uncover the pot and remove the garlic cloves, zest, and bay leaves. Increase the heat to medium and cook, stirring occasionally, until all of the water has evaporated. Immediately reduce the heat to medium-low and fry the pork in its own fat until golden and crispy. Serve in Tacos or Tortas, or accompanied with:

In this popular New Mexican stew, meat is marinated in a paste made from dried chiles. In the Southwest, this stew is typically served with rice and Sopapillas, but flour or corn tortillas can be substituted.

Combine in a small bowl:

Keep the chiles submerged by placing a saucer or small pot lid over them and let soak for 20 minutes. Drain the peppers, reserving the water. Slit the peppers open and discard the stems and seeds. Put the peppers and ¼ cup of the soaking liquid in a food processor or blender. Add:

Process to a smooth paste. Pour the paste into a large bowl and add:

Toss to coat the meat with the marinade. Cover and refrigerate for at least 12 hours and up to 3 days, turning the meat occasionally.

Heat in a Dutch oven over medium heat:

Add and cook, stirring often, until softened but not browned, about 5 minutes:

Add the pork and its marinade along with:

Reduce the heat, cover, and simmer until the pork is tender, 1 ½ to 2 hours.

Transfer the meat to a rimmed baking sheet. If using shoulder steaks, remove any bones and cut the meat into chunks. Skim the fat from the sauce, then boil the sauce over medium-high heat to thicken, stirring occasionally. Taste and adjust the seasonings. Return the pork to the pot, stir to coat, and heat through. Serve as for Braised Carnitas.

After 4 hours of cooking, these ribs become fall-apart tender and deeply infused with the flavor of the sauce.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Arrange in a large baking dish:

Whisk together in a bowl:

Pour the sauce over the ribs and turn them to coat. Cover with foil and bake for 3 hours. Uncover and bake the ribs for 30 minutes. Turn them and continue to bake until fork-tender, about 30 minutes more. Transfer the ribs to a platter and let stand for 15 minutes. Skim the fat from the sauce and drizzle on or serve alongside the ribs.

Ask your butcher to roll and tie the pork belly for you if possible. If that’s not an option, rolling the belly is much easier with two people: One person holds the belly in place while someone else ties it with butcher’s twine. Chashu pork is perhaps best known for its role as a garnish for ramen, but leftovers can be used anywhere from sandwiches to stir-fries. (Simply slice to the desired thickness and griddle until browned and heated through.)

Preheat the oven to 250°F.

Tightly roll into a cylinder with the skin side facing out, and tie at 2-inch intervals:

Bring to a simmer in a Dutch oven:

Add the pork belly, cover, and transfer to the oven. Cook until a skewer into the center of the meat offers very little resistance, 4 to 5 hours.

Allow the meat to rest for 20 minutes before slicing very thin. Reserve the cooking liquid, discarding the green onions. Once cool, skim off the fat and use as a seasoning for the broth used to make ramen, rice dishes, or other braises.

In many parts of the country, “barbecue” means spice-rubbed pork shoulder, smoked over hickory until it has a rosy smoke ring, fork-tender meat, and a nice crusty bark. It is customary to finely chop or pull (that is, shred) the pork, moisten with barbecue sauce, and serve on warm buns as suggested below. That said, any sauce or method of serving will shine here: Toss with New Mexico Green Chile Sauce, Mexican Adobo Sauce, or a judicious splash of Habanero-Citrus Hot Sauce for serving in Tacos and Tortas; or season with Nuoc Cham or top with a drizzle of Vietnamese Caramel Sauce for filling Banh Mi. Since leftovers are likely, try a few of these suggestions for the sake of variation, or use the pork as a filling for enchiladas. For a smokeless, cheater’s version, see Braised Pulled Pork.

Please read about Barbecuing. Trim all but ¼ inch of fat from:

Rub all over with:

Place on a rack set in a rimmed baking sheet and refrigerate uncovered overnight or for up to 2 days.

Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals:

Add the pork shoulder to the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every hour for the first 4 hours. If you do not have a water pan inside to keep the smoker or grill humid, baste the meat every 2 hours with:

Cook the pork shoulder until a thermometer inserted in the thickest part registers 200°F, or until the meat wants to shred easily when lightly prodded with a fork and the shoulder bone wiggles when shaken with tongs. This can take 10 to 14 hours. To quicken the pace somewhat, you may take the pork shoulder out when it reaches 150°F, wrap it in a double thickness of foil, and return to the smoker to finish cooking (keep in mind that this will soften the shoulder’s crunchy, spice-rubbed surface, or “bark”).

When the pork is tender, transfer to a rimmed baking sheet or large platter and carefully remove any foil, pouring off the juices into a measuring cup. Rest the pork for at least 15 minutes. Some prefer to pull the pork apart in irregular, bite-sized clumps, others shred it with a fork, or chop it finely; we prefer the chunkier approach. If you have cooking juices from wrapping the pork, skim as much fat as you can from the surface of the juices (or use a gravy separator), then add some of the juices to the pork. Moisten the pork with:

Toss together, adding more sauce bit by bit, until it is seasoned to your taste; keep in mind that whoever wants more sauce can add it later, to their taste. For serving as sandwiches, provide more barbecue sauce for the table and:

Or serve as part of a “meat-and-three” with a coleslaw as above and two (or more) of the following:

We prefer smoking pork with hickory wood chunks, but pecan and fruitwoods work well here, too. Please read about Barbecuing.

Pat dry:

If the racks still have the tough membrane that covers their concave side, you will need to peel it off. Rub both sides with:

Refrigerate for at least 1 hour or, for a stronger flavor, wrap in plastic and refrigerate overnight.

Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals:

Arrange the rib slabs side by side on the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every other hour. If you do not have a water pan inside to keep the smoker or grill humid, baste the ribs every 2 hours with:

Cook until the ribs are tender. A good way to tell is to twist one of the rib bones: It should feel loose and give a little. Back ribs may be done in 3 hours; spareribs make take up to 6 hours. Place the ribs on a baking sheet or platter, cover tightly with foil and let stand for at least 15 minutes before serving. If you wish, swab the ribs lightly or serve with:

I. BAKED

This is our preferred method for cooking slab bacon, especially for several servings or more. All of the slices brown evenly in one batch, there is no splatter, and pieces remain relatively flat.

Preheat the oven to 400°F. Have ready a rimmed baking sheet. For easier cleanup, line the baking sheet with parchment paper or foil.

Place on the sheet in one even layer so they do not overlap:

Bake for 10 minutes, then remove the sheet from the oven and turn the slices. If any of them are browning faster than the others, rearrange them to cook evenly. Return to the oven and bake until browned to your liking, 5 to 10 minutes longer. Drain on paper towels.

To candy the bacon, pour off the rendered fat from the baking sheet. Liberally brush or sprinkle both sides of each bacon slice with honey, sorghum syrup, maple syrup, or brown sugar. Return the bacon to the baking sheet and return the sheet to the oven for another 5 minutes.

II. PAN-FRIED

The key to well-rendered crispy bacon on the stovetop is low heat and patience: The longer bacon cooks, the more fat is rendered out of it. Of course, some misguided souls prefer theirs “flubbery”; so cook to your own personal taste. If frying lean Canadian bacon, add 1 tablespoon butter or oil to the skillet.

Place in a large cast-iron or other heavy skillet:

Do not overlap the slices; if needed, cut them in half to fit more in the skillet. Place the skillet over medium-low heat and slowly cook until the bacon is browned. Turn often and monitor the heat to avoid burning it. Transfer to paper towels to drain. If cooking in batches, pour the grease into a coffee mug between batches to prevent excess popping and splattering.

III. MICROWAVED

Since microwaves vary in power and efficiency, the method below provides only an approximate time. Practice to find the timing and desired degree of doneness for your own oven.

Spread 2 layers of paper towels on a plate and arrange on the towels:

Place in the microwave and cook on high for 3 minutes. Touch the bacon; if it is not crisp enough, continue cooking, checking for doneness every 30 seconds. Pat the surface of the bacon with paper towels and serve.

Preheat the oven to 325°F.

Have ready:

If the ham has skin or rind attached and you wish to make it crisp and serve with the ham, take a sharp knife and carefully score the skin at 1-inch intervals in a crisscross pattern; if your knife is not sharp enough, a box cutter fitted with a fresh blade works well. Slice through the skin and some of the fat, but try to keep from cutting into the muscle underneath. Place on a rack set in a shallow roasting pan, skin side up; if the ham has been spiral-cut, cover the pan tightly with foil to keep it from drying out. Bake until a thermometer inserted in the center of the thickest portion of the ham (next to but not touching any bones) registers 145°F. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound.

To glaze the ham, remove it from the oven about 30 minutes before it is done, unwrap if necessary, and increase the oven temperature to 425°F. If you have chosen not to serve the skin, remove it now and slash the fat underneath in a crisscross pattern. Cover the surface with:

Or mix together in a small bowl:

You may stud the fat at the intersections of the slashes with:

For a festive, kitschy touch, festoon the ham with:

Return the ham to the oven, reduce the oven temperature to 325°F again, and cook until the ham is nicely browned, about 30 minutes. Serve on a platter.

Soaking country hams in several changes of water reduces their saltiness. Some especially well-cured specimens may take a very long time to soak. Please keep in mind that even after soaking, country ham will always be saltier than baked city ham, so make portions smaller accordingly—and always slice across the grain.

Place in a large stockpot, with the shank end facing up:

Add cold water to cover. Let soak for 24 hours, or 48 hours for especially aged hams, changing the water every 6 hours or so. Scrub the ham well, using a stiff brush to remove any mold, trim off all dried meat that was exposed to the air during aging, and rinse thoroughly. The best way to determine if the ham is soaked long enough is to go by taste (properly cured country hams are safe to eat raw). Make a slender V-shaped notch cut 2 inches deep into the larger muscle exposed by trimming. Taste the meat at the interior edge of this “core sample” for saltiness. If the ham is still too salty to your taste, thoroughly clean the pot out and soak for longer.

Once soaked to your liking, drain off the water, clean the stockpot, and return the ham to it, shank end up. Add water to cover (it is fine if the tough shank end rises above the water). Bring to a boil, reduce the heat to maintain a low simmer, cover if possible, and cook until the meat reaches an internal temperature of 145°F (about 15 minutes for every pound of ham). Add more boiling water if necessary.

Preheat the oven to 375°F.

Drain the ham, transfer to a work surface, and remove the skin while it is still warm. Trim the fat so that it is no more than ¼ inch thick. Mix together in a small bowl:

Dust the surface of the ham with this mixture and place on a rack in a roasting pan. Transfer to the oven and bake until the outside is golden and beginning to brown, about 15 minutes. Cut the ham in slices perpendicular to the bone (or carve off large portions from the bone and slice on a cutting board across the grain). For the most tender results, make the slices very thin. Serve warm or at room temperature.

A delicious treatment for brine-cured ham. To use country ham, reduce its saltiness as suggested in Country Ham Steak with Red-Eye Gravy.

Adjust an oven rack so it is 3 inches below the heating element and preheat the broiler.

Slash in several places the fat edge of:

Place it on a broiler pan and broil for 10 minutes on each side, or until browned. If desired, glaze the ham toward the end of cooking with a mixture of:

Serve with:

A Southern classic. To reduce the saltiness of the country ham steak, add it to the skillet first and cover with water. Bring to a boil and simmer for 5 minutes. Transfer the steak to a plate, discard the water, wipe out the skillet, and proceed as directed.

Melt in a large skillet over medium-high heat:

Add:

Cook the steak until nicely browned, 3 to 5 minutes on each side. Remove to a platter and season to taste with:

Return the skillet to the heat and add:

Boil, stirring, until it turns slightly red. Add:

Reduce the heat and simmer until slightly thickened, about 10 minutes. Season to taste with:

Serve the ham with the gravy, preferably over:

This deluxe chili was refined by noted camp chef Matthew T. MacLeid, Esq. on his countless sojourns in Kentucky’s Rockcastle River Gorge. Cubed chuck or brisket can be substituted for the ground beef.

Cook in a Dutch oven or large heavy pot over medium heat until rendered and golden brown:

Remove the bacon with a slotted spoon. Add to the pot:

Cook, stirring, until the beef is no longer pink and the onions have softened, about 10 minutes. Add, scraping up the browned bits on the bottom of the pot, and stir until the foam disappears:

Stir the bacon back in along with:

Simmer until the flavors have melded, about 1 hour, stirring occasionally to prevent sticking. Season to taste with: