Meat recipe collection

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Italian boiled beef brisket simmered with carrot, celery, onion, and Roma tomatoes for fork-tender meat and a clean, golden broth. The classic two-for-one bollito: dinner now, soup base later.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

This Asian-inspired braised beef is very tasty. Garlic, ginger, soy sauce and ginger all these yummy ingredients add layers of great flavors into the beef. You will love how succulent this dish turns out.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Braised kosher-cut short ribs with mirepoix, brandy, and beef stock, finished with arrowroot pan sauce and a topping of julienned onion and turnip. Restaurant-style holiday beef.