>>46537
There are only a handful of cooking methods:
Baking, frying(deep, stir, pan), sauteeing, roasting, grilling, steaming, poaching, simmering, broiling, blanching(not applicable to meat, unless shabu shabu thin), braising, stewing. Spices make up a lot, or, for more complicated preparations, the combination of multiple cooking methods upon a single ingredient. Though, you can find the latter mainly in old aristocratic cookbooks, because those guys had a lot of kitchen staff.
One thing that comes to mind is the German Schichtenbraten, whereby the meat is cut in slices, which are then alternated with vegetables (bellpepper, onions), cooked in a Römertopf, which is a casserole dish of unglazed pottery, soaked in water for a few hours beforehand. If I remember correctly, you even dredge the meat in flour and panfry it at high heat first, to brown it, along with some bacon. Keeps it extra moist and really gets those juices soaked in.