Meat Recipes

Slow-Braised Beef Short Ribs

Ingredients

  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme

Method

  1. Season beef short ribs with salt and black pepper
  2. Heat olive oil in a heavy pot over medium high heat
  3. Brown the short ribs on all sides until deeply caramelized then remove from the pot
  4. Add onion carrots and celery to the pot and cook until softened
  5. Stir in garlic and tomato paste and cook until fragrant
  6. Pour in red wine and scrape up any browned bits from the bottom
  7. Add beef stock bay leaf and thyme
  8. Return short ribs to the pot and bring to a gentle simmer
  9. Cover and braise on low heat or in a low oven until the meat is fork tender
  10. Remove bay leaf and thyme and rest briefly before serving

Honey Garlic Chicken Thighs

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme leaves

Method

  1. Pat chicken thighs dry and season with salt and black pepper
  2. Heat olive oil in a large skillet over medium heat
  3. Place chicken skin side down and cook until skin is deeply golden and crispy
  4. Flip chicken and reduce heat to medium low
  5. Add garlic, butter, honey, soy sauce and apple cider vinegar to the pan
  6. Spoon sauce over chicken continuously until thick and glossy
  7. Cook until chicken reaches safe internal temperature and sauce coats the pan
  8. Sprinkle with fresh thyme and rest briefly before serving

Shepherd's Pie

Ingredients

  • 500g minced beef
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper
  • 800g potatoes, peeled and cubed
  • 50g butter
  • 100ml milk
  • 1 cup frozen peas

Method

  1. Preheat oven to 200°C (180°C fan).
  2. Boil potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter and milk. Season with salt and pepper.
  3. Heat oil in a large pan over medium-high heat. Add minced beef and cook until browned, breaking it up with a spoon.
  4. Add onion, carrots, and garlic. Cook for 5 minutes until softened.
  5. Stir in tomato paste, beef stock, Worcestershire sauce, and thyme. Simmer for 15 minutes until thickened.
  6. Add frozen peas and cook for 2 minutes. Season with salt and pepper.
  7. Transfer beef mixture to an oven-proof dish. Spread mashed potatoes on top and create texture with a fork.
  8. Bake for 20-25 minutes until golden on top.
  9. Let rest for 5 minutes before serving.

Grilled Chicken Skewers

Ingredients

  • Chicken breast (500 g), cut into chunks
  • Olive oil
  • Garlic cloves, minced
  • Paprika
  • Ground cumin
  • Dried oregano
  • Lemon juice
  • Salt
  • Black pepper
  • Wooden or metal skewers

Method

  1. Soak wooden skewers in water for 20 minutes if using.
  2. In a bowl, mix olive oil, garlic, paprika, cumin, oregano, lemon juice, salt, and pepper.
  3. Add the chicken pieces and coat well with the marinade.
  4. Cover and marinate for at least 30 minutes.
  5. Thread the chicken onto the skewers evenly.
  6. Preheat a grill or grill pan to medium-high heat.
  7. Grill the skewers for 10-12 minutes, turning regularly, until cooked through and lightly charred.
  8. Remove from the grill and rest for a few minutes before serving.