Meat & Poultry Recipes

Most Recent

Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata

Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor. Creamy sweet potatoes and celery root along with tender beef chuck fill out this satisfyingly hearty meal.
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Caldo de Pollo

Barely covering the chicken legs with water, along with a few aromatics, quickly produces a flavorful and rich chicken stock that’s lightly spiced with jalapeños and sweet tomatoes. If you want a spicier broth, as this version is pretty mild, use a paring knife to cut small incisions in each chile before adding them to the soup. Read John Paul Brammer's essay The Healing Magic of Caldo de Pollo.
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Hard Cider-Braised Short Ribs

Winter is the official season for braised meat. Nothing takes away the damp and chill quite like the warming scent of a good braise bubbling away in the oven. Perhaps that’s why saucy, meaty dishes like brisket and pot roast have become de rigueur on Hanukkah—the Jewish calendar’s most winter wonderland-ish holiday. Braised meats also pair perfectly with potato latkes. Although I could happily construct a Hanukkah meal out of latkes alone, the crispy-edged fritters make a noble side to a platter of fork-tender meat. And the latkes’ starchy centers serve as a sponge for the braise’s flavorful jus. Some years for Hanukkah, I like to deviate from the standard brisket and braise short ribs instead. The process is the same—sear the meat, soften chopped vegetables and aromatics in the rendered fat, add enough liquid to just cover, and let the whole mess cook low and slow until the meat falls off the bone. But short ribs have a certain bravado and elegance to them that a platter of brisket can’t quite match. So if my husband and I are hosting company for menorah lighting and I want to really impress, I turn to short ribs. In this recipe, I employ a hefty glug of hard cider to flavor the braising liquid. Apples are typically served on Hanukkah as the applesauce accompaniment to potato latkes, so the cider feels both seasonally appropriate and festive. Be sure to use a hard cider that you like the taste of—ideally one that is on the crisp and dry side of the spectrum, and not overly funky. The cider’s crisp, fermented flavor offsets the ribs’ richness. It’s a match made in braising heaven. Like most braised-meat dishes, the flavor of these short ribs continues to develop a day or two after it is cooked—making it a perfect make-ahead dish for company. Preparing the short ribs in advance also gives you a chance to let the dish chill in the fridge overnight and skim off the ample layer of congealed fat that will accumulate. The flavor left behind is clean and meaty without being overwhelmingly rich.
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Cranberry-Onion Hanukkah Brisket

This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease. Double-roasting the brisket yields incredibly tender meat that soaks up the concentrated sauce.
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More Meat + Poultry

Steak-and-Shrimp Hot Pot

Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive holiday meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables; meats; and, eventually, noodles throughout the night. Keep the broth at a simmer to safely cook each ingredient. 
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Red Wine Venison Stew

Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. Beef chuck roast works very well here, too, but may add more fat, so be sure to skim the final stew before serving.
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Two Master Butchers Have Made the Smoked Kielbasa of Our Dreams

We tried all three sausages from J&E SmallGoods, the recently launched company from butchers Jocelyn Guest and Erika Nakamura.