It includes the meat of most adult mammals, mainly cows, sheep and horse since they have a darker coloured mead and stronger flavour in contrast with white meat when raw. Red meats typically have a intense, rich flavour.
They allow any cooking style: roast, grill, barbeque, braise, oven or stew. Which are the best recipes with red meat? Boeuf bourguignon, steak tartare, veal fricandeau with mushrooms, beef dry aged burger, veal shank stew in red wine, wagyu beef cannelloni, beef carpaccio with parmesan cheese, beef fillet with foie and port sauce, stewed beef, beef cheeks with vermouth, oxtail in chocolate sauce, spring lamb stew, rosemary crusted lamb chops, shepherd's pie, etc...
Claudio which wines would you recommend me?
Blood, strengh and savour! Such qualifiers lead us necessarily to a good rich and full-bodied red wine. Reserve red wines from Tempranillo or Mencía, as well as wines from Cabernet Sauvignon or Merlot are good table mates with more close to raw meats. Stews and sauce dishes fit perfectly with Syrah wines. And do not throw away the possibity of a vinous crianza sparkling wine to enjoy a spicy seasoned steak tartare.