Meat Dish

Belgium

Carbonnade is a traditional stew made with beef and dark beer. Often referred to as carbonade flamande or stoverij, it features simple ingredients, but results in a rich and hearty dish. Although beef is the main ingredient in carbonnade, the crucial element for the dish is traditional Belgian dark beer. It gives the dish certain sour and earthy flavors that perfectly complement the sweet onions and tender beef. Thyme, garlic, and bay leaves are added for extra flavor, while slices of mustard bread are sometimes added in order to thicken the sauce. In Ghent, the dish often contains kidneys and liver. Carbonnade is usually served with mashed potatoes, traditional Belgian fries, bread, or vegetables on the side. It is recommended to pair the dish with a glass of full-bodied Belgian beer.

Carbonnade

Reef chicken is a traditional Caribbean dish originating from Dominica. Although there are a few variations on the dish, it's usually made with a combination of chicken, dark rum, ginger, mango chutney, hot pepper sauce, garlic, cinnamon, cloves, lime juice, brown sugar, salt, and pepper. A paste is made from brown sugar, dark rum, lime juice, ginger, cloves, garlic, and hot pepper sauce. It's rubbed all over the seasoned chicken pieces, then baked until fully cooked. The chutney and rum are blended until smooth, then spooned over the meat, which is baked for a few more minutes until the chutney becomes warm. Once prepared, Caribbean reef chicken is garnished with parsley and lemon and lime slices, then served while still hot. The dish can be found in local restaurants and on the buffet tables during festive events.

Caribbean reef chicken

Canada

Caribou stew is a traditional stew and a specialty of Nunavut cuisine. The stew is usually made with a combination of boneless caribou (wild North American reindeer) cubes, onions, celery, red wine, tomato paste, bay leaves, thyme, potatoes, carrots, turnips, beef stock, oil, salt, and pepper. The celery and onions are cooked in oil with some flour. The caribou meat is seasoned and browned in oil, then placed into the other pan with water, stock, wine, bay leaves, tomato paste, and thyme. The mixture is brought to a boil and it's then simmered for about two hours over low heat. Later on, the potatoes, carrots, and turnips are added to the stew and it's simmered until everything is tender. It's recommended to serve caribou stew with bannock on the side. If caribou is unavailable, it can be replaced by elk, venison, or beef.

Caribou Stew

C&agrave; ri g&agrave; is a Vietnamese version of Indian chicken curry. The dish is fairly easy to prepare and it uses ingredients such as chicken pieces, potatoes, carrots, onions, garlic, coconut milk, chicken broth, and herbs and flavorings such as lemongrass, fish sauce, bay leaves, and curry powder. The meat should ideally be marinated overnight. The curry is simmered until the potatoes become tender and all of the other ingredients are fully cooked. It's recommended to serve the dish with steamed white rice and a crusty baguette on the side, which is often used for dipping.

Cà ri gà

Mexico

Carne a la tampique&ntilde;a is a traditional dish that was invented by Jos&eacute; In&eacute;s Loredo and his brother Fidel in 1939. The story starts with Loredo's restaurant, Club Tampico, where the chefs served almuerzo huasteco, a breakfast dish that included green enchiladas, cecina (dried meat), grilled queso fresco, and a combination of beans and epazote. The dish was so popular that its name was changed to carne a la tampique&ntilde;a, with the addition of onions and Poblano chiles, while the cecina was replaced by a long and thin beef steak. It's inspired by the city of Tampico, and each element on the plate has a meaning: the oval plate for serving symbolizes the Huasteca region, the steak is for the Panuco river, the enchiladas and guacamole for the greenery and fields in the region, the beans are for the region's rich soil, and the cheese symbolized the noble spirit of local people.

Carne a la tampiqueña

Carne al piatto is an Italian way of cooking meat without a pan: very thin slices of beef or veal are seasoned with salt, a thread of olive oil and a squeeze of lemon, laid on a plate, and the plate is set over a pot of boiling water and covered with a second plate, so the meat cooks in the gentle heat that comes up through the ceramic. The method belongs to home kitchens, convalescent cooking and the pre-dietetic tradition of cucina leggera in Lombardy and the Veneto, where it is still prescribed by grandmothers for anyone who is unwell; it produces meat that is pale, soft and barely cooked, without browning, fat or fried flavour. It is rarely on restaurant menus and is closer in spirit to a carpaccio that has been warmed than to a steak. The dish is a technique more than a recipe, and the same plate method is used for fish fillets and for veal with a little butter in place of oil.

The meat has to be sliced thin, two or three millimetres, from a tender cut such as fillet, sirloin or the eye of the rump, and it is best cut by a butcher on a machine; a thick slice will not cook through before the plate cools. The slices are laid in a single layer without overlapping on a plate large enough to sit on top of a saucepan, brushed or drizzled with good olive oil, salted, and finished with lemon juice, a few drops of balsamic or a scatter of chopped parsley, rosemary or garlic. The pot beneath is brought to a hard boil, the plate goes on, a second plate inverted on top as a lid, and the meat cooks in its own thin layer of oil and juice for two to five minutes depending on thickness, until it has turned from red to a uniform pale pink or greyish pink. It is eaten from the same plate, with the oil and juices that have collected, and with bread or boiled vegetables.

Judge it on tenderness and restraint. The slices should be just cooked through, uniformly pale, soft enough to cut with a fork and still moist, bathed in a spoonful of oil and meat juice that tastes of lemon and the herb; the flavour of the meat should be forward, since nothing has been added to mask it. Mark down slices that are grey, dry and curled from being left too long or cut too thick, meat that is still raw in the middle because the water was not boiling, a plate swimming in oil, a dressing so sharp with lemon or vinegar that the meat is pickled rather than seasoned, and a version cooked in a pan and presented under the name, which will have a browned edge the true dish never has. It is light by design; a portion of 120 to 150 grams is normal and a large one is not a virtue.

Carne al piatto

Carne asada tacos are the first tacos in history. It is believed that the first tacos appeared in the 1500s, made with thin slices of meat cooked over hot coals. The meat was placed in a corn tortilla and topped with guacamole, onions, chili peppers, and lime &ndash; also known as the carne asada taco. Over time, people started to make other versions in different regions, and nowadays we are witnessing a true taco-mania, and it all began with the simple carne asada tacos.

Carne asada tacos

Portugal

This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve region, but was given its current name because of the highly-prized black pigs that are most commonly reared in Alentejo. The dish is a restaurant staple that is found throughout Portugal. It is usually garnished with fresh cilantro and paired with lemon wedges, pan-fried potatoes, and country-style bread on the side.

Carne de porco à Alentejana

Carne desmenuzada is a traditional meat dish originating from Nicaragua. The dish is usually made with a combination of meat (usually beef), onions, garlic, tomatoes, tomato sauce, oil, mustard, sugar, salt, pepper, and Worcestershire sauce. The beef is cooked with onions and garlic until fully tender, and it's then shredded and fried with the oil, onions, tomatoes, tomato sauce, salt, pepper, mustard, and Worcestershire sauce. A bit of leftover broth from the cooked meat is also added to the pan. Once done, carne desmenuzada is typically served with fried plantains on the side.

Carne desmenuzada

Brazil

A staple of Northeastern Brazil, carne de sol (lit. meat of the sun) - sometimes also called carne de sereno or simply jab&aacute; - refers to heavily salted, sun-dried meat. Carne de sol is traditionally prepared with either beef or goat meat, and the origins of this centuries-old meat preservation method are attributed to the so-called sertanejos, cattle ranchers living in the vast, semi-arid Brazilian hinterlands. Today, carne de sol is a delicacy found all across the country and, if not grilled or cubed and used in various stews, it is typically served with coalho cheese and accompanied by a thick manioc gruel called pir&atilde;o or boiled cassava.

Carne de sol

Carne de vinha d'alhos is a traditional meat dish prepared with marinated pork or rabbit. The marinade, which is made from red wine vinegar, white wine, garlic, paprika, and olive oil, is what gives this dish its signature flavor. After it's been in the marinade for at least 3 days, the meat is fried in olive oil. Carne de vinha d'alhos is traditionally served with crusty bread, but it also pairs well with mashed potatoes and rice. In the Madeira region, people prepare this dish at Christmas time. Slightly different versions of it can be found in some former Portuguese colonies like Brazil, Angola, Mozambique, Macau, and Goa, where vinha d'alhos was brought by Portuguese explorers in the 15th century. The name of the dish was mispronounced as vindaloo and it was enriched with Indian spices.

Carne de vinha d'alhos

Italy

Carne di cavallo alla brace is a traditional Sicilian dish made with grilled horse meat. The phrase "alla brace" translates to "on the coals," indicating that the meat is cooked over an open flame or hot charcoal, which imparts a smoky and rich flavor to the dish. Horse meat used for this dish is typically very lean, tender, and flavorful. It is often prepared as steaks, cutlets, or skewers. The meat is usually seasoned simply with salt, pepper, and sometimes olive oil to enhance its natural flavor without overpowering it. In some cases, a squeeze of fresh lemon is added after grilling for a touch of brightness. Carne di cavallo alla brace is especially popular in Catania, a city in Sicily, where horse meat is a well-known specialty. Street food stalls and trattorias in the area often feature this dish, cooked fresh over an open flame, and served with accompaniments such as grilled vegetables, salads, or pane cunzato (seasoned Sicilian bread).

Carne di cavallo alla brace

Carne entomatada is a traditional meat dish originating from Panama. It&rsquo;s usually prepared with a combination of ground meat (beef or pork), onions, tomatoes, oregano, bell peppers, oil, bay leaves, Worcestershire sauce, and seasonings. The meat is seasoned with oregano, Worcestershire sauce, salt, and pepper, while the onions and bell peppers are saut&eacute;ed in oil. The meat is added to the pan and it&rsquo;s cooked shortly, then mixed with the tomatoes and bay leaves. The dish is simmered until the sauce thickens and it&rsquo;s then ready to be served.

Carne entomatada

Spain

Carne fiesta (lit. party meat) is a Spanish dish hailing from the Canary Islands. This dish is usually prepared for holidays and festive events. It's made with pieces of meat (usually pork) that is marinated in a combination of garlic, hot peppers, oregano, thyme, paprika, cumin, olive oil, white wine, and white wine vinegar. The meat is then fried, and it's usually accompanied by fries, then garnished with chopped parsley. Because the meat is slightly spicy, it's recommended to serve carne fiesta with a glass of bold red wine on the side.

Carne fiesta

Carne gobernada is a traditional dish originating from the region of Asturias. The dish is usually made with a combination of beef, onions, garlic, white wine, oil, and salt. The beef is cleaned, cut into cubes, seasoned with salt, mixed with garlic, and saut&eacute;ed in oil. Diced onions are added to the pan and the meat is cooked slowly. White wine is added to the pan and the meat is cooked until it's golden brown and soft. One should be extra careful not to let the onions burn while the meat cooks. Near the end of cooking, potatoes fried in olive oil are added to the pan, and the dish is ready to be enjoyed.

Carne gobernada

Carne guisada is a simple, traditional beef stew flavored with cumin, jalape&ntilde;os, and chili powder. It is popular throughout Latin America, especially in Mexico, Puerto Rico and the Dominican Republic. The dish is usually simmered over low heat for about two hours until the meat becomes tender. It is recommended to serve it on flour tortillas, although it can also be paired with rice or potatoes.

Carne guisada

Originating from the Mexican state of Michoac&aacute;n, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent. The heat is then turned up until the meat is crispy on the exterior and can be shredded. Carnitas, which translates to little meats, is often served with tortillas, accompanied by salsas, beans, guacamole, lime, or fresh vegetables. In Michoac&aacute;n, carnitas are found everywhere from street stalls to upscale restaurants, although the dish is more often made for special occasions such as Christmas, anniversaries, or birthdays. Tender, fresh, and tasty, carnitas are a special treat for meat lovers worldwide.

Carnitas

Australia

Carpetbag steak is a meat specialty that couples the decadent flavors of boneless beef steak and fresh raw oysters. Rather than going on top of the meat, as is usually the case with other similar combinations, the oysters are meant to be tucked snugly into a pocket created in a thick end cut of a rib-eye steak (called scotch fillet steak in Australia). Once stuffed, the pouch is either sealed with skewers or sewn up with twine, and the steak is then ready to be pan-seared, grilled, or broiled, usually until the meat is still rare. Despite its strong connection to Australia, a common assumption is that America has been the original birthplace of this delicacy, but still, the exact origins of the dish remain unclear. Carpetbag steak gained an iconic status around 1950, in Sydney, Australia, which is probably how the link between it and Australian cuisine came about. There&rsquo;s evidence, however, that the dish was a common menu item in US restaurants such as the Los Angeles-based Chasen&rsquo;s - earlier than the 1950s, which sets back the Australian claim on it. According to one theory, Luis Diat is credited as the inventor of the dish since his book Cooking a la Ritz, published in 1941, contains what is generally accepted as the first printed recipe of this specialty. Although the dispute over the origin of carpetbag steak may continue, the combination of beef and oysters is known to precede this invention. Historically, people often smothered steaks with oysters or threw them into a pot with meat, and they also made savory pies with a filling of beef and oysters. Unfortunately, this once highly-prized meat delicacy has gradually fallen into oblivion, and nowadays there&rsquo;s rarely a restaurant that offers it on their menu.

Carpetbag Steak

Carrillada is a traditional dish made with braised pork (de cerdo) or beef (de ternera) cheeks. The dish is especially popular in Andalusia, and the best version is supposedly made with local Iberian pigs. The cheeks are usually braised in red wine or port, typically with root vegetables and spices such as paprika, bay leaves, and cumin. Cinnamon is also sometimes added. The dish is slowly cooked until the sauce is thick and the cheeks are tender. Carrillada is often served as a tapa.

Carrillada

Casado is the most popular dish in Costa Rica, consisting of white rice, beans, meat such as pork, chicken, or beef, and a salad such as iceberg or coleslaw. Additional side dishes may include avocado slices, French fries, cheese tortillas, fried plantains, and potato-based stews. The name casados translates to married, and it is clearly visible on the plate as all of the ingredients provide a nice balance of protein and carbohydrates, making it a nutritionally valuable dish as well as a tasty one. According to a popular legend, the dish was usually eaten by newlyweds, and as the two would not know the other one's preferences in food, a variety of ingredients would be served on one plate in order to find out the favorites of each newlywed. Today, whichever traditional restaurant (called sodas) you visit, it will most likely be on their menu.

Carne al piatto (1)1 review

Carne al piatto 1 review