Meat Dish

Ireland

Irish spice bag is a popular fast food meal consisting of potato chips and chicken meat with red, green, and chili peppers. The dish that is strongly influenced by Asian cuisine was developed in Dublin in the 2010s, but its exact origins are still unknown. Spice bags are available in Chinese takeaways and chippers, where they are served in paper bags with an accompanying tub of curry.

Spice Bag

Although it is typically enjoyed in the County Cork for Christmas and New Year&rsquo;s Eve, spiced beef can be obtained all year round in specialized shops throughout Ireland. The simplicity of preparing it is perhaps outweighed only by its length, which in some cases takes over a month or two. A joint of rump or silverside beef is salted and marinated in spices and saltpeter for a couple of days, and in some cases, up to a few weeks. Once cured, the meat is cooked in water or stout and optionally roasted afterward.

Spiced Beef

Italy

Spiedo is a traditional dish originating from the province of Brescia, and it is especially popular in the Lake Garda area. It consists of different types of meat such as pork, beef, chicken, and rabbit, skewered with potato sliced and sage leaves. In the past, the dish was made with small birds such as finches and meadow larks, but there are new laws that don&rsquo;t allow hunting them anymore. The meat and potatoes are seasoned with salt, then drizzled with butter before they are slowly cooked on the revolving spit (often up to 5 hours).

Spiedo Bresciano

A frequent sight on holiday tables in the US, a standing rib roast is the sixth to twelfth rib section of the rib primal from a cow. It got its name after the fact that it can stand thanks to rib bones which enable it to roast in that position. The preparation typically starts with dry-aging the beef, which is totally optional and can take a few days to a few weeks, as that step ensures great flavor and tenderness. The meat is then well seasoned with salt and spices, maybe even coated in a marinade, depending on the recipe, then roasted until medium-rare and carved into slices once rested. The standing rib roast is typically served with Yorkshire pudding and gravy, mashed potatoes, various vegetables, and green bean casserole.

Standing Rib Roast

This classic British dish is a staple of pub food, consisting of a pastry shell filled with chunks of tender braised beef, vegetables such as onions and carrots, stock, dark brown ale, freshly chopped herbs, and Worcestershire sauce. The whole concoction is topped with a layer of flaky pie crust and baked until golden brown. It is recommended to serve this comforting dish with chips and peas on the side.

Steak and ale pie

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. This dish first appeared in written form in 1861, when it was added to Isabella Beeton&rsquo;s The Book of Household Management by an unknown Sussex local. Originally prepared with a suet pastry, today it is usually made with butter and employs beef, lamb, or pork kidneys. The combination of tender beef meat, earthy-flavored kidneys, and flavorful gravy inside the pastry make this pie one of the favorite traditional British delicacies that is still found in numerous pubs throughout the country.

Steak and kidney pie

This classic British dish consists of a suet pastry filled with diced beef, gravy, and chunks of beef kidneys. The pudding is traditionally steamed for a long time before serving. It can be accompanied by mashed potatoes and a variety of vegetables on the side. The first recipe for this traditional dish comes from 1861, so it has surely passed the test of time.

Steak and kidney pudding

Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side. According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy's bistros, where men took women for late dinners of steak au poivre, due to the pepper's purported aphrodisiac properties. Numerous chefs claimed the invention of the dish, the most famous of them being &Eacute;mile Lerch, the owner of Restaurant Albert on the Champs-&Eacute;lys&eacute;es, who stated that he first made the dish in 1930. Regardless of the inventor, steak au poivre remains a staple of typical French cuisine.

Steak au poivre

United States

Steak de Burgo is a traditional beef dish originating from Des Moines, Iowa. Invented in the 1950s at Vic's Tally-Ho or at Johnny &amp; Kay's, the dish consists of beef tenderloin that's served with butter-based or cream-based sauce. Both sauces contain generous amounts of Italian herbs and garlic. Apart from butter or cream (or both), the sauce usually includes herbs such as basil, oregano, and thyme. The steak is browned on both sides and removed from the pan. The skillet is often deglazed with white wine and the sauce is then prepared in the same skillet. Once thickened and reduced, the sauce is spooned over the steaks and served. It's recommended to accompany the steak with a fresh green salad on the side.

Steak de Burgo

Although the dish has numerous varieties, steak Diane generally consists of a tender piece of beef such as tenderloin or strip steak that is pan-fried and served with a sauce made with pan juices, shallots, Dijon mustard, Worcestershire sauce, butter, and beef or veal stock. The dish is traditionally prepared tableside, and cognac is flamb&eacute;ed when added to the sauce, intensifying its flavors. Steak Diane was at the peak of its popularity in the 1950s and the early 1960s, especially in New York, where it was supposedly created, although it is yet unclear which establishment was the first to serve it &ndash; the Drake Hotel, the Sherry-Netherland Hotel, or the Colony restaurant.

Steak Diane

Simply translated as steak and fries, steak-frites is a dish that traces its origins to French and Belgian national cuisine. In this classic, fries vary from the hand-cut rustic potato wedges to thin, factory-produced types. They are always deep-fried, giving them a crunchy texture and an appealing golden color. Although fries are the essential accompaniment, the steak is the main star of the dish. The most common steak used in the dish is the rib eye cut, but sirloin steak or the famous T-bone are also commonly found on restaurant menus. A simple sauce reduction, B&eacute;arnaise, or Hollandaise sauce often accompany the dish. Steak and fries is one the most common dishes found in traditional French and Belgian brasseries and bistros, where a glass of fine Belgian beer or French wine acts as an irreplaceable accompaniment.

Steak-frites

Steamed cheeseburger or cheeseburg is a unique cheeseburger variation originating from Connecticut. Unlike regular burgers, this local specialty is made with steamed ground beef and steamed chunks of cheese (usually cheddar). They are both steamed separately, the beef in special metal molds, and the cheese in separate containers. Once done, cooks place the steamed patties on bread rolls, then top it with melted cheese, with the optional addition of condiments, tomatoes, and lettuce. It is believed that this cheeseburger was invented in the 1920s or 1930s at Jack's Lunch in Middletown, and nowadays the most popular joint that serves steamed cheeseburgers is Ted's Restaurant in Meriden, which is still attracting adventurous eaters to the city.

Steamed Cheeseburger

Stef&aacute;nia szelet is a traditional meatloaf stuffed with hard-boiled eggs in the middle, making the dish visually attractive once cut and the cross-section becomes visible. The meat mixture consists of ground pork, onions, garlic, caraway, paprika, parsley, and marjoram. Instead of being fried in the pan, the meatloaf is baked in a loaf pan. When baked and sliced, the dish is often accompanied by boiled potatoes, but it can also be served on its own when it cools down a bit.

Stefánia szelet

Stegt fl&aelig;sk is a quintessential Danish dish which consists of fried, grilled, or oven-roasted pork belly. Thick and crispy pork belly slices are traditionally served alongside boiled potatoes and a flavorful parsley sauce. The dish originally appeared in the 19th century, and since then it has become one of the most popular Danish dishes, usually enjoyed as a common everyday meal.

Stegt flæsk

Roasted goose is a Danish specialty usually enjoyed on special occasions and often used as a welcoming replacement for the more traditional roasted duck. The goose is thoroughly cleaned and is usually stuffed with quartered apples or a combination of apples and prunes. While the goose is roasting, all of the drippings should be preserved to create a flavorful sauce that is reduced, mixed with cream, and served alongside the goose. Traditional accompaniments to roasted goose include red cabbage and boiled or caramelized potatoes.

Stegt gås

Stifado is a hearty Greek one-pot stew that is ideal for a cold winter's day. Although the ingredients vary from region to region and from cook to cook, the essential ones are large amounts of onions, tomatoes, wine or vinegar, and sometimes garlic. Depending on the region, meat such as goat, rabbit, wild hare, snails, tripe, or octopus can be added to the stew, but it is mostly made with beef. Others like to add mushrooms or warming spices such as cinnamon, cloves, and allspice. The usage of those spices points to a possible Levantine influence, while the name of the dish is a clear indicator of Italian influence, derived from the word stufato, meaning stewed in Italian. When the stew is cooked, it is recommended to pair it with crusty bread and a glass of red wine on the side.

Stifado

Stinco con verdure is a traditional meat dish. It's usually prepared with a combination of pork hocks, carrots, onions, potatoes, cabbage, salt, and pepper. The hocks are placed into a wide pan and boiled in water over low heat for a long time. The meat is then seasoned with salt and pepper, while the carrots, onions, and potatoes are also added to the pan and simmered for a short while. Finally, the cabbage is added and the stew is cooked until all the vegetables become tender, yet slightly firm to the bite. The dish is especially popular during winter.

Stinco con verdure

St. Louis-style ribs are pork spare ribs that are trimmed down into uniform, almost perfectly rectangular pieces of meat. Before being placed on the grill, the meat is typically seasoned with salt or rubbed with selected spices, and it is then brushed with barbecue sauce which should be sticky, sweet, and slightly acidic, usually based on tomatoes. When fully tender and juicy, these mouth-watering ribs are ready to be carved and enjoyed, preferably served with even more barbecue sauce for dipping.

St. Louis-Style Ribs

Known in full as stoved tatties, this Scottish one-pot dish of potatoes slowly stewed with onions, carrots and meat like mutton or beef was traditionally prepared to make use of the Sunday roast leftovers. Stovies come in two versions: the simpler barefoot or barfit stovies are made solely with potatoes and onions stewed in roast dripping, whereas the so-called high-heelers include plenty of meat. In Aberdeen, stovies are traditionally served with oatcakes and milk.

Stovies

Straccetti is a traditional dish hailing from Rome and the Lazio area. The dish is made with a combination of beef (skirt or flank steak), olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano. The garlic is saut&eacute;ed in olive oil until fragrant and removed from the pan. Thinly sliced radicchio or arugula is added to the pan with minced rosemary, salt, and pepper. It is cooked until wilted and tender and transferred to a plate. The beef is cut into paper-thin slices, seasoned with salt and pepper, and cooked in olive oil. The radicchio or arugula is placed back into the pan, and the dish is then topped with grated cheese before it's served. It's important not to overcook the meat in the process. The name straccetti means little rags, referring to the thin slices of beef.