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Here are a few tender meat recipes you might enjoy:
1. Slow Cooker Pulled Pork
Ingredients:
– 3-4 lbs pork shoulder
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup barbecue sauce
– Salt and pepper
Instructions:
1. Season the pork shoulder with salt and pepper.
2. Place the sliced onion and garlic at the bottom of the slow cooker.
3. Add the pork, then pour in the chicken broth and barbecue sauce.
4. Cook on low for 8-10 hours or until the meat shreds easily with a fork.
5. Shred the pork and mix it with the sauce before serving.
2. Braised Beef Short Ribs
Ingredients:
– 3 lbs beef short ribs
– Salt and pepper
– 2 tablespoons oil
– 1 onion, chopped
– 2 carrots, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– Fresh thyme
Instructions:
1. Preheat the oven to 325°F (160°C).
2. Season the ribs with salt and pepper. Heat oil in a large oven-safe pot and brown the ribs on all sides.
3. Remove the ribs and sauté the onion, carrots, and garlic until soft.
4. Add the beef broth, red wine, and thyme. Return the ribs to the pot.
5. Cover and braise in the oven for about 2.5 to 3 hours until tender.
3. Marinated Grilled Chicken
Ingredients:
– 4 boneless chicken breasts
– 1/4 cup olive oil
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– Juice of 1 lemon
– Salt and pepper
**Instructions:**
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1. In a bowl, whisk together olive oil, soy sauce, honey, garlic, lemon juice, salt, and pepper.
2. Marinate the chicken breasts for at least 1 hour (or overnight for best results).
3. Preheat the grill to medium-high heat. Cook the chicken for 6-7 minutes on each side or until cooked through.
4. Let it rest for a few minutes before slicing.
### 4. Tender Braised Lamb Shanks
Ingredients:
– 2 lamb shanks
– Salt and pepper
– 2 tablespoons oil
– 1 onion, chopped
– 2 carrots, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 2 cups beef or lamb broth
– Fresh rosemary
Instructions:
1. Preheat the oven to 325°F (160°C).
2. Season the lamb shanks with salt and pepper. Heat oil in a Dutch oven and brown the shanks on all sides.
3. Remove the shanks and sauté onion, carrots, and garlic until soft.
4. Add the wine and scrape up any browned bits. Stir in the broth and rosemary.
5. Return the shanks to the pot, cover, and braise in the oven for 2-3 hours until fork-tender.
These methods should help you achieve that deliciously tender texture you’re aiming for! Enjoy your cooking!
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