Fish and meat, chapter 12
Meat
Meat cookery comes down to matching the cut to the method. Tender, lean cuts from the back of the animal — fillet, sirloin, rib-eye, loin, rack — cook fast and hot and are best pink: beef and lamb at 52–57°C (126–135°F) for medium-rare, pork at 63°C (145°F). Hard-working cuts — shoulder, shank, chuck, brisket, short rib, belly — are full of collagen that only melts after hours of low, moist heat at 85–95°C; undercooked, they're tough. Ground meat must reach 71°C (160°F). Salt ahead (1% of the meat's weight, a day before is ideal), dry the surface, and brown hard. Then rest: a steak for 5 minutes, a big roast for 20–45, so carryover heat finishes the center and juices settle instead of flooding the board. Buy less, better meat, and ask your butcher for the cut you need.
26 recipesOpen the chapter in the app
Pan-Seared Steak with Butter BasteA deep crust, an even rosy center and a five-minute rest1 h 15 min
Roast Beef with Yorkshire PuddingsA rosy, evenly cooked roast from a low oven, finished with a hot blast5 h 25 min
Beef BourguignonBeef braised in red wine until spoon-tender, with bacon, onions and mushrooms4 h
Braised Short RibsBone-in ribs braised in red wine and stock until the meat slides off4 h
Fårikål (Norwegian Lamb and Cabbage Stew)Norway's national dish: lamb, cabbage, salt and whole black pepper, nothing more3 h 15 min
Kjøttkaker (Norwegian Meat Patties in Brown Gravy)Tender, nutmeg-scented beef patties simmered in a rich brown sauce1 h 10 min
Smash BurgersThin, lacy-edged patties smashed onto a very hot pan, double-stacked with cheese30 min
Chili con CarneBeef chuck slow-cooked with toasted dried chilies, cumin and beans3 h 30 min
Shepherd's PieRich minced lamb under a ruffled, golden mashed-potato crust1 h 45 min
CarnitasPork shoulder braised in its own fat and citrus, then crisped4 h
Ribbe (Norwegian Crispy Pork Belly Roast)Norway's favorite Christmas Eve roast: crackling like glass over soft, rich belly3 d 4 h
Wiener SchnitzelVeal pounded thin, crumbed and fried until the coating billows35 min
Char Siu (Cantonese Barbecue Pork)Pork shoulder marinated overnight and roasted with a sticky, lacquered glaze13 h 35 min
Beef RendangBeef slow-cooked in coconut and spices until dry, dark and intensely flavored4 h 30 min
Slow-Roast Lamb Shoulder with Garlic and RosemarySeven hours in a low oven until it pulls apart with a spoon7 h 40 min
MoussakaLayers of eggplant, spiced lamb and a thick, golden béchamel2 h 45 min
Osso Buco alla Milanese with GremolataVeal shanks braised until the marrow melts, finished with lemon and parsley3 h
Glazed Christmas HamA cooked ham baked slowly, scored, and lacquered with mustard and brown sugar5 h