Meat Dish

Indonesia

Sate Padang is a variety of sate (satay) which originates from Padang, West Sumatra. It is traditionally made with beef, and it consists of pieces of meat or offal that are marinated, skewered, and then grilled. The skewers are typically served doused in a thick, brown-colored sauce that combines meat broth thickened with rice flour or rice water and various not overly strong spices. Other varieties include the Panjang version that uses more turmeric to create a vibrant yellow sauce, while sate Pariaman employs more chilis to give the sauce its typical red hue. Sate Padang is usually served with ketupat (rice cakes).

Sate Padang

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Sate plecing is a distinctive variant of the widely popular sate - skewered meat in a rich sauce. Unlike the more commonly known versions of sate that are served with peanut or a sweet soy sauce, this variation is characterized by plecing, a spicy tomato and chili-based sauce. This dish is particularly associated with Lombok, an island east of Bali known for its spicy culinary traditions. The meat used in sate plecing can vary, but it typically involves skewered and grilled pieces of chicken, lamb, pork or beef. What sets sate plecing apart is the sauce made from a mixture of red chili peppers, tomatoes, shallots, garlic, and shrimp paste (terasi), all ground into a paste and then saut&eacute;ed to bring out the flavors. The sauce is known for its vibrant red color and its spicy and slightly tangy taste, which comes from the tomatoes and lime juice often added to the sauce. Sate plecing is usually enjoyed with a serving of rice or lontong (rice cake) and often accompanied by a side of fresh vegetables or a simple salad to balance the spiciness of the dish.
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Sate plecing

Sate Ponorogo is a traditional type of satay originating from Ponorogo in East Java. This type of satay is made with chicken that's marinated in a combination of shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar. The chicken is then cut into pieces and threaded onto bamboo skewers before it's coated with a mixture of kecap manis (sweet soy sauce), shallots, brown sugar, and oil. The skewers are grilled on both sides until the chicken is fully cooked and tender. Sate Ponorogo is then served with rice, peanut sauce, or sambal kecap.

Sate Ponorogo

The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar, and spices, which tenderizes the meat infusing it with sharp, tangy flavors. After long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy. Sauerbraten is traditionally served with German favorites such as sp&auml;tzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.

Sauerbraten

Germany

Saumagen is a German dish from the region of Palatinate, where it was created in the 18th century by local farmers as a way to use up leftover food. Translated as sow&rsquo;s stomach, saumagen consists of potatoes, carrots, onions, and pork that have been seasoned and stuffed in a thick casing (pig's stomach) which is also intended to be a part of the meal. Typical spices include marjoram, nutmeg, and white pepper. Once cooked, saumagen can be served as it is with mashed potatoes and sauerkraut on the side, but it can also be sliced and additionally fried. What makes the dish even better is a glass of dry white wine or a cold beer on the side.

Saumagen

Scaloppine al latte is a traditional veal dish. Although it has many variations, the dish is usually prepared with a combination of veal scallops, flour, eggs, breadcrumbs, butter, milk, capers, and seasonings. The scallops are lightly pounded, dusted with flour, dipped into beaten eggs, and then into breadcrumbs. The meat is cooked in butter on both sides, ideally in a large skillet. The milk is added to the skillet and the dish is simmered until the veal becomes tender. Once done, the scallops are arranged on a serving plate, then topped with a combination of hot cooking juices and chopped capers.

Scaloppine al latte

Scaloppine al limone is a traditional veal dish. Although there are many recipes for this dish, it's usually made with a combination of veal scallops, lemon juice, flour, butter, salt, and black pepper. The scallops are lightly pounded, dusted with flour, and browned on both sides in butter. The meat is then seasoned with salt and pepper, while the lemon juice is added to the pan and the combination is cooked until the sauce starts to thicken. Once done, the veal scallops are arranged on a serving plate and drizzled over with the refreshing lemon sauce. It's recommended to accompany scaloppine al limone with a fresh green salad on the side.

Scaloppine al limone

Italy

Scaloppine al Marsala is a traditional dish originating from Piedmont. The dish is usually made with a combination of veal scallops, Marsala, flour, butter, salt, and pepper. The veal is tenderized with a mallet until then, coated in flour, fried in butter on each side, seasoned with salt and pepper, and removed from the pan. The Marsala is poured into the hot pan and cooked until the alcohol evaporates. The heat is lowered, and the sauce is reduced. The veal is served on a bed of mashed potatoes and drizzled with the sauce.

Scaloppine al Marsala

Scaloppine al pompelmo is a traditional dish consisting of veal scallops in grapefruit juice. The dish is usually made with a combination of veal scallops, grapefruit juice, flour, thyme, butter, dry white wine, and seasonings. The scallops are lightly dusted with flour, then browned in butter and thyme on both sides. The combination of grapefruit juice and wine is added to the skillet, and the dish is simmered over low heat until the liquid thickens. The dish is then seasoned with salt and pepper and served with the cooking juices drizzled over the meat. If desired, scaloppine al pompelmo can be garnished with a few grapefruit slices.

Scaloppine al pompelmo

This traditional Polish dish consists of lean, uncured pork loin stuffed with ground pork or sausage and typically, either prunes or dried apricots, though apples can be used as well. The loin is then rolled, rubbed with a rich blend of herbs, and roasted until golden brown. The perfect choice for a Sunday lunch, schab faszerowany is best enjoyed when paired with various salads and boiled potatoes sprinkled with dill.

Schab faszerowany

Sch&auml;ufele is a traditional dish from the south of Germany, using pig&rsquo;s shoulder as the main ingredient. Depending on the region, the meat can be cured and smoked beforehand, seasoned, and then it is either roasted or boiled. Additional ingredients may include various spices, onions, and root vegetables. A typical Franconian version of the dish is served with gravy, potato dumplings, and a salad on the side, while the smoked and cured version from Baden is usually accompanied by a potato salad.

Schäufele

Schlesisches Himmelreich or Silesian heaven is a traditional dish originating from Silesia. It consists of smoked pork that is gently simmered with dried fruits such as pears, apples, and prunes. It's traditionally accompanied by kartoffelkl&ouml;&szlig;e potato dumplings that are simmered in the same pot until they float on top. The combination of smoky meats and tart, sweet-sour fruits was beloved in the past with the early Silesian settlers, but nowadays the dish is made just occasionally in very few households. There are a few variations on the dish &ndash; one uses stewed pie melon flavored with cinnamon, currants, and lemon rind instead of the stewed dried fruits, and another one served the pork with sweetened stewed quinces.

Schlesisches Himmelreich

This German dish is a variation of the well-known Wiener schnitzel that originated sometime in the late 19th century. Though it appears in slightly different regional variations, Holstein schnitzel predominantly consists of a breaded and lightly fried veal cutlet that comes served with various additions. A fried egg is always served on top of the schnitzel, while other additions traditionally include smoked salmon, caviar, sardines, capers, or anchovies. The dish is said to have been created at a Berlin restaurant Borchardt&rsquo;s, and many believe it was named after a German statesman Friedrich von Holstein rather than the Holstein region. This filling main course is usually paired with fried slices of bread or croutons, fried potatoes, red cabbage, gherkins, or beetroot.

Schnitzel Holstein

Austria

Schnitzel Wiener Art is a take on the classic of Austrian cuisine, the Wiener schnitzel, a breaded and fried veal cutlet. But unlike the traditional Wiener schnitzel, the schnitzel Wiener Art is made with a pork cutlet, not a veal one. The reason behind this switch is the fact that pork is much cheaper and more available than veal. Today, most restaurants in Austria and Germany serve the Wiener schnitzel made with pork and not the real Wiener schnitzel. Luckily, they are obliged by law to state so on their menu. Schnitzel Wiener Art is prepared the same way as the traditional Wiener schnitzel. The pork is thinly pounded, breaded, and pan-fried, usually in oil or a mix of oil and butter. When it comes to serving, the same side dishes are served as with the traditional Wiener schnitzel &mdash; a potato salad, French fries, and parsley potatoes will all do, and to cut through the fat, any of the following &mdash; a dollop of lingonberry jam, a salad, or lemon wedges to squeeze over the meat &mdash; should also be present when the schnitzel is served.

Schnitzel Wiener Art

In German butchery, schulter refers to the shoulder of the cow. Positioned at the front of the animal, it is composed of multiple muscles and a significant amount of connective tissue due to the regular movement of the cow's front legs. Because of the continuous motion in this part of the animal, schulter tends to be tougher than some other cuts. This regular activity, however, endows the meat with a rich, beefy flavor and a good marbling of fat throughout the muscles. The inherent toughness of schulter means it's best suited for slow-cooking methods. When braised, stewed, or slow-roasted, the connective tissue breaks down, rendering the meat tender and flavorful. In German cuisine, schulter might be used in dishes like goulash or other slow-cooked stews. To fully enjoy the schulter, it should be slow-cooked to allow the collagen-rich connective tissues to break down. Braising with aromatic vegetables, herbs, and a flavorful liquid (like broth, wine, or beer) yields especially delightful results. Before this slow cooking, searing the meat can add an extra layer of flavor due to the Maillard reaction. The hearty beef flavor of schulter is enhanced when paired with robust ingredients. Root vegetables, grains, and legumes are natural companions. Additionally, seasonings like garlic, onion, rosemary, thyme, and bay leaves work well. Schulter also benefits from rich sauces, often derived from the very liquids it's cooked in.

Schulter

Schweinebraten is a traditional pork roast originating from Bavaria. It is typically prepared for Sunday lunch and consists of sliced pork roast that's served with homemade gravy, semmelkn&ouml;del (bread dumplings) or potato dumplings, and either sauerkraut or rotkohl (red cabbage). When properly prepared, the meat should be succulent and very tender. The best part of pork to use for this dish is boneless pork shoulder. Before the preparation, pork is often rubbed with mustard, marjoram, or minced garlic, giving it a bit of extra flavor. For the best possible experience, it is recommended to pair the dish with a cold German beer on the side, preferably a lager.

Schweinebraten

The term Schweinshaxe is typically used in the southern parts of Germany, predominantly in Bavaria, and it usually refers to a whole pork knuckle that is roasted for hours until it is thoroughly cooked and the skin becomes golden brown and crispy. Pork knuckles are a staple in traditional German cuisine, and they come with various names such as hachse, haxe, haxn, kn&ouml;chla, hechse, h&auml;mmchen, and b&ouml;tel, mainly depending on the region and a slightly different preparation process. Eisbein is the northern version of the dish that is typically cured or pickled and then boiled. Though it is commonly found in restaurants throughout the country and the region, Schweinshaxe is a quintessential dish at the popular folk festival Oktoberfest. The knuckle is almost always served whole, and it's usually accompanied by sauerkraut, braised cabbage, roasted potatoes, or potato dumplings. Similar dishes are found in other European countries, such as pečen&eacute; vepřov&eacute; koleno in the Czech Republic.

Schweinshaxe

A barbecue specialty hailing from Saarland, schwenkbraten consists of marinated pork steaks that are grilled on a schwenker, a unique grill which is suspended from a tripod and swung over an open wood fire by a schwenkmeister (the person doing the grilling). The pork steaks used in the dish are typically neck cuts, but other pork cuts will also do. They are usually left to soak in the marinating mixture overnight or up to 3 days. Typical ingredients used in the marinade include dried thyme, dried oregano, onions, salt, black pepper, garlic, juniper berries, oil, and (optionally) German Riesling wine. With a crispy crust on the outside and succulent and tender meat on the inside, these grilled pork steaks are typically paired with a glass of fine German Riesling or beer, along with various side dishes such as potato salads, fresh salads, roasted vegetables, and bread rolls.

Schwenkbraten

Sciusceddu is a traditional Sicilian dish from the city of Messina, made with small meatballs simmered in broth, topped with a mixture of eggs, ricotta, and caciocavallo, then baked in the oven until golden brown. This rich, comforting dish is full of different textures and flavors, from the hot liquid broth and tasty meatballs to the creamy topping and a strong caciocavallo finish. Sciusceddu is rarely served in restaurants because it is more of a home-cooked dish that is traditionally served on Easter, but fortunately, it is too delicous to be reserved only for one day of the year. It is best enjoyed hot, served with slices of fresh bread on the side.

Sciusceddu

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Scotch pie is a traditional Scottish dish, known for its unique double-crust pastry filled with minced mutton or other meat. The pie is characterized by its round, shallow form and a distinctive hot water crust pastry, which is sturdy enough to hold its shape even when not baked in a pie tin. Historically, Scotch Pies were made with mutton, but nowadays, they can be filled with beef, lamb, or a variety of other meats, often seasoned with spices and onions to enhance the flavor. The pie's design, with a lid on top but no pastry at the bottom, allows it to be easily eaten by hand, making it a popular snack at football matches and other outdoor events in Scotland. It is also a staple item in Scottish bakeries and butchers' shops. The Scotch pie is often served with mashed potatoes, baked beans, or other accompaniments.
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