What are some recipes a red meat lover would enjoy?

My boyfriend is the epitome of the red meat man. If it is not on the menu, he will not eat. Instead, he indulges in fast food burgers and tacos which is putting a ding into our finances (and probably his health).





So what are some red meat recipes other than steak, burgers and tacos? Or better yet, what are some recipes sans red meat that he might enjoy?What are some recipes a red meat lover would enjoy?
Easiest BBQ Beef Brisket recipe ever. The smell while it is cooking is to die for.





BBQ Beef





1.3# chuck roast ( can use bone-in, but I don't) . Put in roaster.


2. Mix %26amp; pour over meat:


-2 sliced onions


-1-2 cloves minced or crushed garlic


-2 Tbsp. cider vinegar


-2 Tbsp. Worcestershire


-1 cup catsup


-2 c. water


-1/4 tsp salt


-1.5 tsp paprika


-1/2 tsp black pepper


2. Cover %26amp; cook 4 hrs at 200. Remove bone (if roast has one) %26amp; remove fat.


4. Re-cover and cook for another hour, covered.


5. I serve this on Kaiser rolls.What are some recipes a red meat lover would enjoy?
Spaghetti %26amp; meatballs, meatloaf, beef shish kabobs (one of our favorites!), pot roast, Italian beef sandwiches or French dips.





Does he like pork? Pork roasts, barbecued ribs, shredded pork sandwiches, Jamaican Jerk pork, pork chops.





You can google to find any of these recipes.
marinated brisket with tzimmes. It's from the Hadassah Cookbook published around 1980.
steak smothered in gravy with a side of mashed potatoes
home tacos are cheap. use cilantro, comino and chili powder and black pepper and garlic and onion for home tacos. same with home burgers- make them!





to answer your question- well, red meat is expensive. but a GOOD steak, 1'; thick rib, marinated in wine, vinegar, lemon juice, beer whiskey, anything alcoholic or acidic (sour) will penetrate and give flavor; 10-24 hours in the refrigerator; add slices of onion, too.


black pepper, and what spices he likes, onion/garlic powders, paprika, hot red pepper, etc. then slowly broil, far from the fire or heat coils if electric oven, until medium or medium well. well done only if he hates blood, but JUST to grey to not get dry.


avoid some red meat if possible, especially over age 35-40. health is more important then being a pig. (ask me, i am a pig, i know!)


and do not spice with store-bought spice for steak mix. the MSG will make it taste like a tv dinner. i ruined a good rib like so.





spaghetti and meat sauce- you do the spaghetti...


meatsauce- fry any quality groung meat and drain the fat. if 96% lean, add butter or olive oil to fry. not margerine... spice with a teaspoon of oregano, black peper, salt, a bit of basil (not too much- can be sweet), thyme and anise (7-10 seeds crushed for a pound or so of meat). add tomato of any kind- slices of fresh, canned sauce or paste (add water if necessary) frozen if you buy cheap tomatoes and want to keep for cooking (skin slides off when barely defrosted) cook out the liquid and spoon onto cooked spaghetti. top with cheese of your choice. i usually go for exotics, and shy away from national plastic brands, but kraft fresh parmesan has a taste better than an italian parmesan hoop i tried.


good luck and HAPPY EATING!!
Meaty Thick Man Chili





5 pounds lean ground beef


2 (10 ounce) cans tomato sauce


1 (15 ounce) can kidney beans, rinsed and drained


1 green bell pepper, seeded and chopped


1 red bell pepper, seeded and chopped


1 medium onion, chopped


2 cloves garlic, chopped


3/4 cup chili powder


1 cup water





Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.


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Tater Tot Casserole





1/2 pound ground beef


1 (10.75 ounce) can condensed cream of mushroom soup


10 3/4 fluid ounces skim milk


1 teaspoon garlic salt


1 (14.5 ounce) can French style green beans


1/2 (32 ounce) package tater tots





Preheat oven to 375 degrees F (190 degrees C).


In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots.


Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.


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Ground Beef 'n' Biscuits





1 pound ground beef


1/3 cup chopped celery


1/3 cup chopped onion


1 tablespoon and 1 teaspoon all-purpose flour


3/4 teaspoon salt


1/8 teaspoon dried oregano


1/8 teaspoon pepper


1-1/3 (8 ounce) cans tomato sauce


2/3 (10 ounce) package frozen peas


2/3 (7.5 ounce) package refrigerated buttermilk biscuits


2/3 cup shredded Cheddar cheese





In a large skillet over medium heat, cook the beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes.


Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 20 minutes or until biscuits are golden and cheese is melted
MEXICAN RED MEAT DISH





1 lb. ground beef


1 c. yellow hominy


1/2 c. chopped onions


1 sm. can Wolfe chili without beans


1 can cream of chicken soup


1/2 lb. grated cheese





Brown beef and onions together. Add hominy, chili, and soup. Cook for 25 minutes at 350 degrees. Top with cheese and heat until cheese melts.


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ITALIAN RED MEAT





1 1/2 lbs. pork steak


2 cans of tomato paste


1 sm. onion, quartered





Brown pork steak, season with salt and pepper. Put into a pot, then add contents of the 2 cans of tomato paste with 4 cans of water. Add the onion. Cook until meat is tender. After meat is out, you can use the sauce with cooked spaghetti.


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FRIED MEAT PIES





1 pound Ground Beef


2 hard cooked eggs, chopped


1 medium onion, chopped


1 T bacon or salt pork drippings


1 10-1/2 can broth


1/4 teaspoon each thyme and oregano


2 teaspoons fresh parsley, chopped


4 cloves fresh garlic, thinly sliced


3/4 teaspoon salt


1/8 teaspoon pepper


1/4 teaspoon garlic powder


2 T flour


2 T red wine


Pastry for two crust pie





Prepare the pie crust in advance and refrigerate. Allow to come to room temperature for 20 minutes before attempting to roll out. Or use prepared pie dough.





Saute the onion in bacon drippings (you can substitute olive oil if you're watching your cholesterol).





Add ground beef and cook until lightly browned. Add thinly sliced (or chopped) garlic and other herbs and wine. Sprinkle with flour (Wondra flour works well here). Add broth and simmer 10 minutes. Add the chopped egg and allow mixture to cool.





Roll pie dough out into 6 inch circles. Put 3 Tablespoons of the meat mixture onto one side of the circle, fold pastry over the meat and pinch sides together forming a half circle. Moisten the edges of the dough before sealing with a little water. Fry the turnovers in deep shortening or salad oil heated to 360 degrees a few at a time for about 3 minutes until golden. Add a little water to the remaining meat mixture. Heat and stir until a sauce-like consistency and serve over the pies. Makes six servings.


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