Meat Dish

Dounguouri soko is a traditional African stew originating from Niger. It's made with a combination of lamb, white beans, bell peppers, tomatoes, onions, garlic, oil, tomato paste, salt, pepper, and (optionally) natron &ndash; a salty and bitter mix of baking soda, sodium chloride, and sodium sulfate, which is used to soften the beans and to ease digestion. The stew is similar to the French cassoulet, but it doesn't contain any spices. The beans are soaked, rinsed, mixed with natron, then boiled. The meat is cut into chunks and browned in oil with onions, peppers, tomatoes, garlic, tomato paste, and water. The beans are added to the pot, and the stew is then simmered for a bit more until the sauce thickens. It's recommended to serve dounguouri soko with mayonnaise.

Dounguouri soko

Dovlecei umpluţi is a Romanian dish consisting of green zucchinis that are traditionally filled with pork, rice, tomatoes, and onions. Other stuffings such as cabbage, rice, or mushrooms can also be used. The stuffed zucchinis are usually boiled in tomato juice and seasoned with bay leaves, salt, and pepper, but they can also be baked in the oven. Dovlecei umpluţi are typically accompanied by sour cream or yogurt.

Dovlecei umpluţi

Drusan kebab is a traditional dish consisting of cubed pork, tomatoes, dried peppers, and onions. The dish is typically prepared in a pan and served hot. Sometimes, drusan kebab is served accompanied by fried eggs.

Drusan kebap

Ireland

Consisting of sausages, onions, slices of bacon called rashers, and potatoes, Dublin coddle is a typical winter dish. The name probably comes from the French word caudle, meaning to boil gently, while the origin of the dish dates back to the 1700s. Allegedly, it originated from the habit of one-pot cooking employed by the sailors of Ringsend and was a favorite of both Jonathan Swift and Se&aacute;n O'Casey, as well as mentioned in the works of none other than James Joyce himself. It was invented as a way to use leftovers and was typically prepared in bigger cities where it gained popularity because it was so easy to make. Additional ingredients traditionally include barley and seasoning, consisting only of salt, pepper, and parsley, but nowadays carrots, other root vegetables, tomatoes, cream, and some Guinness stout for the broth are common additions. However, depending on the added ingredients, Dubliners recognize three kinds of coddle &mdash; the white, the brown, and the black coddle. The white coddle is just your basic sausages, onions, bacon, and potatoes with some seasoning, while the brown version has either Oxo cubes, beef stock, or oxtail soup added to the mix, which some Dubliners consider a sacrilege. The black coddle, on the other hand, is hardly seen today as it's a remnant of a bygone era. In any case, no matter what kind of coddle is being served, it goes best with soda bread and a pint of Guinness.

Dublin Coddle

This Singaporean classic combines white rice and roasted or braised duck. If roasted, various seasonings such as cinnamon, ginger, or anise are placed inside the duck, which is then hung and roasted until crispy. The braised version is typically slowly cooked in a generously seasoned broth. The duck can be prepared and served in two ways&mdash;Hokkien or Teochew. The former is usually doused in a thick, flavorful soy-based sauce, while the latter is usually served sliced and complemented by a lighter sauce. The dish is often accompanied by tofu, vegetables, or hard-boiled eggs, with a spicy dipping sauce served on the side.

Duck rice

Dun niurou, translating to "stewed beef," is a cherished dish in Chinese cuisine, celebrated for its tender meat and rich, savory broth. The preparation involves simmering beef cuts, often combined with ingredients like potatoes, carrots, and a medley of aromatic spices, over low heat until the flavors meld harmoniously. This slow-cooking method ensures the beef becomes succulent, absorbing the essence of the accompanying components. Dun niurou is particularly favored during colder months, offering warmth and comfort. Its versatility allows for regional variations across China, with local spices and ingredients adding unique twists to this classic stew.

Dun niurou

D&uuml;nnung in German butchery refers to a set of cuts from the lower belly and flank area of the cow. These are parts of the animal that are regularly exercised and, as a result, contain well-developed muscles with a substantial amount of connective tissue. Due to its location on the cow and the constant movement in this area, d&uuml;nnung has a pronounced muscle structure, making it somewhat tough in texture. However, this exercise also imparts a deep, beefy flavor to the meat, making it highly desirable for certain preparations. D&uuml;nnung is best suited for cooking methods that allow for a long and slow breakdown of the meat's tough fibers and connective tissues. It's ideal for dishes that require braising, stewing, or slow-roasting. In German cuisine, parts of d&uuml;nnung might be used in traditional stews or even for making certain types of sausages. Due to its inherent toughness, d&uuml;nnung benefits from a prolonged cooking time at a low temperature. This allows the collagen and connective tissues to melt into the dish, rendering the meat tender and adding richness to the cooking liquid. A preliminary step of browning the meat can enhance the depth of flavor in the final dish. Given its rich beef flavor, d&uuml;nnung pairs well with hearty and robust ingredients. Root vegetables, grains, and beans can complement the meat in stews or casseroles. Additionally, aromatic herbs and spices, as well as flavorful liquids like beer, wine, or beef stock, can be used to elevate its taste further.

Dünnung

Pork ribs are one of the most common cuts used in the preparation of gui &ndash; traditional Koran barbecue. The ribs are marinated in a spicy gochujang-based mixture or a milder soy sauce marinade, both of which are typically enriched with rice wine, garlic, and ginger, as well as various other additions. In restaurants, the ribs are traditionally grilled tableside and are then eaten by using lettuce or perilla leaves as wrappers. The whole meal is usually accompanied by a dipping sauce called ssamjang, different side dishes (banchan), and various fresh vegetables.

Dwaeji galbi

Dyrestek med vilsaus is a traditional meat dish originating from Norway. The dish consists of reindeer roast that's served with game sauce. The roast is made with a combination of milk, butter, suet, leg of reindeer, and seasonings, while the sauce consists of red currant jelly or jam, sour cream, flour, butter, and brown goat cheese. Strips of suet are stuffed in the reindeer meat, which is rubbed with salt and pepper, then browned in butter in a pan. Once browned, the milk and water are added to the pan, which is covered with a lid, and the meat is simmered for about 2 hours, then removed from the pan when completely cooked. The reindeer meat is sliced and arranged on a platter, then garnished with parsley and tomatoes, while the sauce is served on the side. Typical accompaniments to the dish include potatoes or any kind of green vegetable.

Dyrestek med viltsaus

United States

East Texas-style barbecue is an American barbecue style characterized by the acceptance of pork (along with the ever-popular Texas beef) and an emphasis on barbecue sauce. Pork ribs and smoked boudin are staples of East Texas-style barbecue, typically served on a bun, while the sides include some interesting things such as greens, fried okra, and banana pudding.

East Texas-Style Barbecue

Germany

Eisbein is a German dish, traditionally served in Berlin. The name, which when translated means ice leg refers to a pork knuckle or pork hock which is first cured or pickled and then boiled with vegetables and herbs. In Berlin, the hock is served bone-in on a bed of sauerkraut accompanied by mashed potatoes or pea puree, usually with some mustard on the side. A similar dish exists in Poland &ndash; the golonka, which was probably influenced by the traditional Berliner eisbein.

Eisbein

Ekşili k&ouml;fte is a traditional k&ouml;fte dish. The meatballs are prepared with a combination of ground beef, rice, eggs, cumin, black pepper, and salt. Once formed, they are cooked in water and beef stock. The sauce is made from flour, egg yolks, lemon juice, and water, with red pepper as garnish. It's poured over the meatballs, then served with bread or salad on the side. The dish is typically eaten with a spoon.

Ekşili köfte

The United States of America is famous for many creative recipes consisting of a succulent meat patty placed inside of a bun, and elk burger is Montana&rsquo;s spin on the nation&rsquo;s beloved dish. The state of Montana is widely known for its game meat, especially elk, and juicy elk burgers made with tender, dark-red meat are among the most popular local dishes. They are leaner and higher in protein than those made with beef, yet equally tender and delicious. Elk&rsquo;s delicate, slightly sweet flavor pairs nicely with pretty much any classic burger topping, but it is important not to overcook it - due to its low-fat content, elk meat dries easily, so medium rare is the best way to go.

Elk Burger

Ensopado de borrego is a flavorful Portuguese lamb stew originating from Alentejo. It is usually prepared with lean lamb that is cut into smaller cubes, cider vinegar, potatoes, stock, lard, flour, stale bread, and spices and seasonings such as salt, pepper, cloves, bay leaves, parsley, coriander, onions, and garlic. The stew is slowly simmered until the lamb becomes tender. When served, stale bread is first placed on the bottom of a large serving dish, and ensopado de borrego is then poured over it. It is recommended to serve the stew with a fresh salad on the side.

Ensopado de borrego

Ente in bier is a traditional duck-based dish originating from Germany. The dish is usually made with a combination of duck, dark beer, chicken stock, garlic, butter, flour, marjoram, onions, anchovy paste, parsley, celery, lemon zest, bay leaves, thyme, and salt. The duck is cut into pieces, seasoned with salt, and dredged in flour before it's browned in butter on all sides. Dark beer is added to the pan with the chicken stock, garlic, onions, lemon zest, bay leaves, thyme, celery, and parsley. The dish is simmered until the duck becomes tender, and the vegetables, lemon zest, and bay leaves are removed from the pan. A mixture of flour and water is then added to the pan along with the anchovy paste in order to make the gravy. The duck pieces are served on a warm plate and the gravy is poured over the meat.

Ente in Bier

Cut from between the ribs of the beef forequarter, the entrecôte is the French name for a boneless rib steak, the same muscle an English butcher sells as rib-eye and an Argentine as bife ancho or ojo de bife. The word means between the ribs. It is a cut defined by its marbling: a central eye of longissimus muscle, a cap of spinalis along one edge and seams of fat between them that melt during cooking and keep the meat juicy where a leaner steak would dry out. In a French bistro it comes grilled or pan-seared with frites and a sauce, béarnaise, au poivre or a shallot and red-wine reduction, and the Café de Paris butter made famous by a Geneva restaurant in the 1940s has become a dish in its own right, entrecôte Café de Paris, served in slices with a second helping kept warm. Weight is usually 250 to 350 grams for one person.

A good entrecôte starts with a well-aged piece of beef, two to four weeks dry or wet aged, cut at least two and a half centimetres thick so the outside can brown before the centre overcooks. It is brought towards room temperature, dried, salted and put onto a very hot pan or grill without crowding; the first side is left alone until it releases, then turned, and butter, thyme and garlic are added to baste if it is pan-cooked. Three to four minutes a side gives saignant, around 50 to 52°C at the centre; à point, the French medium-rare, is 55 to 57°C. The steak rests for five minutes on a warm plate so the juices settle, and it is sliced across the grain if it is to be shared. The sauce is made in the same pan from the fond, or brought separately; it should sit beside the meat, not drown it.

Judge the cut first: look for a dark, even crust, visible marbling in the cross-section and a cap of spinalis that is soft and rendered, not chewy. The centre should be the colour that was ordered, with a gradient of no more than a few millimetres from crust to pink, which means the pan was hot and the steak rested. Mark down a grey band under the crust, a pale surface from a cool pan or a wet steak, gristle that could have been trimmed, a steak cut thin enough that it cannot be served rare, and a sauce so heavy that it hides the meat. Fries should be hot and crisp, and salt should be present on the steak itself. An entrecôte ordered saignant and served à point, or sliced before it rested so the juice has run across the plate, loses points regardless of how good the beef was.

Entrecôte

France

Entrec&ocirc;te &agrave; la bordelaise is a classic French dish consisting of a seared steak and a rich, wine-infused sauce. Traditionally, entrec&ocirc;te is a cut from between the ribs which roughly corresponds to rib, ribeye, club, Scotch fillet, or Delmonico cuts. The steak is shortly seared on both sides, while the sauce typically includes a combination of saut&eacute;ed shallots, butter, dry red wine (preferably red Bordeaux), spices, and thyme. The sauce is reduced until it becomes thick and smooth, and it is then usually drizzled over the steak. The dish is garnished with parsley, and it's traditionally served with french fries, mashed or pan-fried potatoes, green beans, or mushrooms. Renowned red Bordeaux wines are the perfect accompaniment to entrec&ocirc;te &agrave; la bordelaise.

Entrecôte à la bordelaise

Escabeche de pollo is a Peruvian dish consisting of browned chicken pieces covered in pickling sauce. In Peru, escabeche is prepared as a pickled combination of onions, vinegar, honey, and aji peppers. Although fish escabeche is more popular, this dish is made with chicken, and when prepared, it is usually served with rice which soaks up the flavorful acidic sauce. Before serving, escabeche de pollo can be additionally garnished with olives and pieces of hard-boiled eggs, and it is often served on a bed of lettuce, which results in a very visually-appealing poultry dish.

Escabeche de pollo

Spain

Escaldums is a traditional stew originating from the Balearic Islands. The stew is usually prepared with a combination of turkey breast or leg pieces, onions, tomatoes, garlic, brandy, olive oil, thyme, bay leaves, almonds or pine nuts, and seasonings. The dish is prepared in a large cazuela pot &ndash; the meat is browned, then mixed with a sauce made from garlic, onions, tomatoes, and brandy, and the combination is then cooked with bay leaves and thyme until the turkey becomes tender. Near the end of cooking, almonds or pine nuts are finely ground and added to the stew, which is served hot. If there are a lot of people coming over for dinner, it&rsquo;s recommended to add saut&eacute;ed mushrooms and alb&oacute;ndigas (meatballs) to the stew during the last few minutes of cooking, but this step is completely optional.

Escaldums

Escudela barrejada is a Catalan meat stew made with a combination of hen meat, pork belly, bone marrow broth, veal shank, giblets, pig's head, rice, vermicelli noodles, botifarra negra, and a variety of vegetables such as leeks, carrots, potatoes, turnips, and swiss chard. The meat and offal are cut into smaller pieces before being added to the broth. The combination is simmered with the vegetables, rice, and noodles, while the botifarra is added near the end of cooking.