Meat Dish

<p>Bosanski lonac or <em>Bosnian pot</em> is a traditional, flavorful stew consisting of layers of large and chunky pieces of meat and vegetables that are covered with water and slowly simmered in a big pot. Due to the size of the meat (usually lamb, veal and beef) and the vegetables (cabbage, potatoes, carrots, tomatoes), it takes about four hours or more to properly cook the dish. Spices and seasonings should be kept to a minimum to let the meat and vegetables flavor the dish with their own juices and aromas. The traditional clay pot (<em>lonac</em>) that the stew is cooked in is such an important part of the dish that the whole dish is named after it. The pot was created in the Middle Ages by coal miners, and since Bosnia has long been a mining country, the miners were forced to prepare their own dishes, so while working, they would leave the stew to simmer until their lunch break. Later on, the dish spread throughout the whole country, with new, regional variations and additions to the pot such as ground meat, carp, eggplants, green peppers, and rice.</p>

Bosanski lonac

<p>Bossam is a South Korean dish consisting of sliced and steamed pork that is wrapped in leaves of vegetables such as chard, beetroot, lettuce, or Chinese cabbage. When properly prepared, the meat should have a delicately smooth, creamy taste. It is often accompanied by rice, sweet kimchi, and shrimp sauce. The dish is traditionally served as <em>anju</em>, denoting dishes that go well with alcoholic beverages. Bossam is a classic example of a simple dish that really comes together with the addition of numerous condiments and toppings, so many restaurants like to serve it with side dishes such as kimchi stew, <em>dwenjang jjigae</em>, or seafood pancakes.</p>

Bossam

Germany

<p>B&ouml;tel is a traditional salt-cured ham hock or pork knuckle hailing from Magdeburg. Just like its cousin from northern Germany, the well-known <em>eisbein</em> (cured and boiled pork knuckle), this cured pork knuckle is typically simmered before it is traditionally served with a side of pur&eacute;ed peas and sauerkraut. The combination is locally known as <em>b&ouml;tel mit Lehm und Stroh</em>, translating to <em>pork knuckle with clay and straw</em>, where<em> clay</em> refers to the side of pur&eacute;ed peas, while <em>straw</em> refers to the sauerkraut. The term <em>b&ouml;tel</em> actually means <em>house, estate or farm</em> in Low German, and, therefore, the name of the dish mentioned above would also translate to <em>a house with clay and straw</em>. Other typical accompaniments to the salt-cured and boiled pork knuckle include mashed potatoes, slices of fresh bread, and a cold beer on the side.</p>

Bötel

Belgium

<p>This popular Belgian dish known as boulets li&eacute;geoise consists of beef and pork meatballs that are simmered in a gravy made with onions, flour, beef broth, and <em>sirop de Li&eacute;ge</em>. Sultanas are often added to the meatballs, and there are other versions of these meatballs as well - with cherries in Flanders, or with tomato sauce, mushrooms, and Madeira wine. The dish is traditionally served with pommes frites, light salads, and a big glass of Belgian beer.</p>

Boulets sauce lapin à la Liègeoise

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<p>Bo vien are Vietnamese beef meatballs, a staple ingredient in the country's culinary landscape, particularly famous as an accompaniment in pho (Vietnamese noodle soup), but also enjoyed in other dishes or even as a snack on their own. These meatballs are known for their dense, chewy texture and are seasoned with garlic, sugar, and fish sauce. The preparation of bo vien involves grounding beef to a fine paste and then mixing it with the seasonings. Most recipes also include baking powder, which helps to achieve the meatballs' characteristic bouncy and firm texture. The mixture is then shaped into small balls and boiled until cooked through. In Vietnam, bo vien can be found in noodle soups, served with dipping sauces, or included in hot pots. They are a popular choice for adding protein to various dishes, offering a distinctive texture and flavor that enhances the overall meal.</p>
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Bo vien

<p>This popular Italian dish consists of thinly sliced beef, pork, chicken, or veal that is pounded and filled with various ingredients such as prosciutto, fresh herbs, cheese, and nuts. The meat is then traditionally tied, seared, and simmered in a robust tomato sauce until it becomes tender. The dish is usually served as a main course, although smaller versions can be prepared and served as a side dish.</p>

Braciola

Italy

<p>Braciole messinesi is a traditional Sicilian dish originating from Messina. The dish is usually made with a combination of beef, garlic, caciocavallo cheese, stale bread, Pecorino, parsley, olive oil, salt, and black pepper. The bread is grated and mixed with parsley, pecorino, garlic, and olive oil. The meat is seasoned with salt, rolled in the breadcrumb mixture, stuffed with caciocavallo, rolled in breadcrumbs again, and then placed on a skewer. Four beef slices are usually placed on one skewer, and the skewers are then placed over a grill until the meat is fully cooked. These Messina-style skewers are served piping hot, often with lemon wedges and a fresh green salad on the side.</p>

Braciole messinesi

<p>Braciole rifatte is a traditional meat dish originating from Florence. The dish is usually made with a combination of veal or beef slices, breadcrumbs, eggs, olive oil, garlic, tomatoes, beef stock, and parsley. The meat is pounded until thin, flat, and wide. It's then dipped in beaten eggs, coated in breadcrumbs, and fried on both sides in olive oil until crisp and golden brown. The garlic is saut&eacute;ed in olive oil in the same pan and mixed with the tomatoes, stock, salt, and pepper. The tomato sauce is simmered for about ten minutes, and the meat is then placed back into the pan and submerged in the sauce. The dish is cooked until the sauce thickens, and it's then garnished with parsley and served with crusty bread on the side.</p>

Braciole rifatte

<p>Braciole ubriache is a traditional meat dish originating from Tuscany. The dish is usually made with a combination of pork cutlets, fennel seeds, garlic, and Chianti wine. The meat is seasoned with salt and pepper and browned on both sides in a dry pan with the fennel seeds and chopped garlic. Chianti is poured into the pan, the pan is covered, and the dish is cooked over low heat until the liquid evaporates. The pork cutlets are served while still hot. If desired, the meat can be garnished with rosemary before serving.</p>

Braciole ubriache

<p>Braised duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like braised eggs, tofu, beancurd, gizzards, vegetables, and pork belly. It can be made and served in two ways &mdash; Hokkien-style or Teochew-style, meaning either doused in a thick, flavorful sauce or lighter sauce. The braising of the duck is done in a flavorful and generously seasoned broth. Today, the duck is usually served deboned, which is not in line with tradition. So if you want bone-in meat, you should specifically ask for that when making your order.</p>

Braised Duck Rice

<p>This classic dish hails from Piedmont, home of the renowned <em>Barolo</em> wine. Brasato is prepared with beef that is marinated together with Barolo wine and vegetables such as carrots, celery, and onions, as well as herbs and spices that typically include bay leaves, cinnamon, or cloves. The beef is then browned and slowly braised in the marinade before it is rested and sliced, while the braising sauce is pur&eacute;ed and is then doused over the meat. The dish is usually served with mashed potatoes or polenta on the side.</p>

Brasato al Barolo

Brisket is the breast of the steer, the pair of pectoral muscles that sit low on the chest and carry much of the animal's weight, which makes it tough, dense with connective tissue and, once that tissue has been cooked long enough to melt, one of the richest cuts on the carcass. A whole packer brisket weighs five to seven kilos and has two parts, the leaner flat and the fatty point, separated by a seam of fat. It is the cut around which several cuisines have built a signature dish: the smoked brisket of Central Texas, cooked over post oak for twelve hours and sold by weight on butcher paper; the braised brisket of Ashkenazi Jewish cooking, slow-roasted with onions for Rosh Hashanah and Passover; corned beef and pastrami, which are brisket cured in brine; and in Britain and Ireland the pot-roast and the salt beef sandwich. Hong Kong's beef brisket noodles and Korean chadolbaegi, thin-sliced and grilled, use the same cut at opposite ends of the cooking spectrum.

Every method rests on the same principle, that brisket needs low heat and many hours for its collagen to turn to gelatin, and that the fat cap should be left on to baste it. The Texas method trims the fat to about six millimetres, seasons with coarse salt and black pepper only, and smokes at around 120°C, fat side up or down depending on the pit, until the internal temperature passes 90°C and a probe slides in without resistance, which takes an hour or more per kilo; the meat is then wrapped and rested for at least an hour, often several, before slicing against the grain in pencil-thick slices. The braised method browns the brisket, buries it in sliced onions with stock, wine or tomato, covers it tightly and cooks it in a low oven for four to five hours, then chills it overnight so it can be sliced cleanly and reheated in its own gravy. Cured brisket is brined for a week or more before being simmered or smoked.

Judge smoked brisket on three things visible before you taste it: a dark, almost black bark of rendered pepper and salt, a thin pink smoke ring under it, and a slice that bends over a finger without breaking but pulls apart with a light tug. The fat should be rendered to softness and taste of smoke, and the flat should be moist, not dry and grey. Mark down meat that falls apart like pulled pork, which was cooked too hot or too long, a slice that is tough and springs back, which was cut too soon or too thick, a bark that tastes of sugar or liquid smoke, fat left in hard white slabs, and a brisket served cold-centre from being held too long. For braised brisket, the test is a slice that holds together, a gravy that has body from the onions and meat rather than from flour, and no dryness at the flat; a brisket that needs a pool of gravy to be eaten was overcooked uncovered.

Brisket

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<p>In English butchery, flank refers to the section of meat located on the animal's lower abdomen, beneath the loin, and adjacent to the belly. Distinct from the thick flank located on the animal's rear part, the flank is a long, flat cut with a rich, beefy flavor due to its well-exercised muscle fibers. Flank is lean, fibrous, and grained, with pronounced muscle structure. Its inherent leanness means it lacks the marbling found in some other cuts, but it compensates with a deep, meaty flavor. Due to its fibrous nature, flank is best suited to quick cooking methods like grilling or broiling. It's popularly used for dishes like <em>London broil</em> where it's marinated, quickly grilled or broiled, and then thinly sliced against the grain to ensure tenderness. Additionally, it's a common cut used for traditional British steak and kidney pies. It's crucial to slice flank steak against its pronounced grain to break down the long muscle fibers and ensure each bite is tender. Overcooking can lead to a tough texture, so many chefs recommend cooking it to medium-rare or medium doneness at most. Given its ability to take on flavors, flank pairs wonderfully with robust marinades containing elements like soy sauce, citrus, garlic, and herbs. When served, chimichurri, salsa verde, or other zesty sauces can elevate its taste further. </p>
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British flank

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<p>In English butchery, sirloin is one of the most esteemed primal cuts, located on the back of the animal, nestled between fore ribs and rump. The term "sirloin" is believed to have historical significance, with some attributing its origin to an English king so pleased with his meal that he knighted the loin of beef, dubbing it "Sir Loin". This cut is renowned for its balance of tenderness and flavor. Sirloin contains moderate marbling, which translates to a delectable, juicy texture when cooked. Its location on the cow means it's from a muscle that does less work, resulting in a more tender cut compared to the hard-working muscles on the front. Sirloin can be sold bone-in or boneless. The bone can impart additional flavor during the cooking process, while boneless cuts are often favored for the ease of preparation and serving. Sirloin steaks are a popular choice for grilling, broiling, and pan-searing due to their tenderness. When left as a larger joint, sirloin is perfect for roasting.</p>
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British sirloin

<p>Brochettes is the national dish of Rwanda, consisting of meat or fish on a skewer. The meat used for brochettes is typically goat, beef, chicken, or pork. The skewers are sometimes enriched with the addition of vegetables, and they are roasted over hot coals. Typical side dishes include roasted potatoes, deep-fried bananas, or fresh salads. In Rwanda, brochettes can be found pretty much everywhere &ndash; from small bars to hotel restaurants.</p>

Brochettes

<p>Brown stew chicken is a spicy Jamaican dish consisting of chicken pieces that are browned and simmered in a rich gravy made with onions, peppers, ketchup, and water. The dish is traditionally served with rice, peas, fried ripe plantains, and sliced tomatoes. It is recommended to garnish it with finely chopped green onions.</p>

Brown Stew Chicken

<p>Bruna b&ouml;nor och fl&auml;sk is a traditional dish made with a combination of brown beans, salt, vinegar, sugar, pork belly, butter, and potatoes. The beans are boiled until tender, then seasoned with sugar and vinegar. The pork belly is fried until browned and slightly crispy, and all of the components of the dish are done. The brown beans are served with fried pork belly, and the dish is traditionally accompanied by boiled potatoes. Bruna b&ouml;nor och fl&auml;sk can also be prepared with meatballs instead of the pork belly, if desired.</p>

Bruna bönor och fläsk

<p>Brunġiel mimli is a traditional dish originating from Malta. The dish consists of stuffed and baked eggplants. The eggplants are washed, cut in half, and boiled. The flesh is removed with a spoon and set aside for later. The eggplants are stuffed with a combination of ground meat (pork, beef, or both), eggs, onions, tomato paste, salt, pepper, grated cheese, and the previously removed eggplant pulp. Once stuffed, they're arranged in a baking dish and baked in the oven for about half an hour, then served.</p>

Brunġiel mimli

United States

<p>Even though its origins are the subject of a heated debate, with Virginia, North Carolina, and Georgia all claiming the dish to be their invention, everyone agrees that squirrel meat was the original ingredient of this Southern smoked meat stew. Today, rabbit or chicken are used instead of squirrel, along with chunks of tomatoes, potatoes, beans, corn, okra, and salt pork or bacon. The stew has a distinctively smoky flavor due to smoking the meats before adding them to the pot, accompanied by a hefty dose of barbecue sauce. Virginians originally called the dish <em>Virginia ambrosia</em>, invented in 1828 by Jimmy Matthews, an African American chef who was hired to cook for a squirrel-hunting party in Brunswick. The people of Georgia erected a huge iron pot monument in Brunswick near Savannah tha represents the original cooking vessel in which the first Brunswick stew was cooked in 1898. North Carolina, along with having an important barbecue tradition, claims the dish is theirs solely on the basis of an eponymous town in the state. Whatever its origins may be, the stew is a popular dish throughout the South, be it at barbecue joints or 4th of July celebrations, its rich, flavorful juices traditionally scooped with cornbread, crunchy hushpuppies, or biscuits.</p>

Brunswick Stew

<p>Bruscitt is a finely crumbled beed dish originating from Lombardy, specifically the town of Busto Arsizio. Even though there are many recipes and variations, the dish is usually made with a combination of beef, pancetta, garlic, cabbage, red wine (ideally Barbera), butter, salt, and pepper. The beef is cut into slices and diced before it's cooked with butter, pancetta, garlic, and cabbage over low heat. Once tender, the garlic is removed, red wine is poured into the pan, and the dish is cooked over high heat until the liquid evaporates. Before serving, bruscitt is seasoned with salt and pepper to taste. Bruscitt is traditionally served with polenta, and sometimes toasted bread.</p>

Brisket (1)1 review

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