Meat Dish

Jarret de boeuf is a traditional stew (also popular in ther formar colony Chad) consisting of beef cooked with vegetables such as carrots, sweet potatoes, leeks, and aubergines. The stew should be cooked for at least two hours until the meat and vegetables become tender. It is recommended to serve the dish in bowls and pair it with fufu or rice.

Jarret de boeuf

Jasha maroo is a traditional dish consisting of diced chicken that is cooked with garlic, ginger, chiles, and tomato sauce. This combination of ingredients is usually served on top of red or brown rice. The dish is quite spicy, as most of Bhutanese dishes usually are, since the most distinctive characteristic of Bhutanese cuisine is its spiciness. Along with chili peppers, rice is another staple of many Bhutanese dishes, so it is common to find it accompanying many meat dishes in Bhutan.

Jasha maroo

This South Korean classic consists of thinly sliced fatty pork cuts that are marinated and then grilled or pan-fried. The marinade is based on gochujang - a spicy Korean chili paste - and additions such as soy sauce, chili flakes, rice wine, garlic, and ginger. Also known as dwaejigogi bokkeum, this pork dish is commonly prepared at home, and it is a staple at Korean restaurants. Jeyuk bokkeum is usually served with lettuce or perilla leaves that are meant to be used as wrappers, while other accompaniments include ssamjang and kimchi.

Jeyuk bokkeum

China

Ginger duck is a nourishing duck soup infused with strong flavors of ginger and rice wine. It is believed that the dish originated in the Chinese province of Fujian, but today it is mainly associated with Taiwan, where it has become an incredibly popular dish. In Taiwan, this hot pot classic is usually cooked tableside in large clay pots, and primarily enjoyed as a communal dish shared among a group of people. The essential component of the dish is the pungent rice wine broth, made with duck meat left on the bone. The meat is infused with ginger, sesame oil, fresh herbs, and dry fruit. Many Taiwanese restaurants specialize in the preparation of this national favorite, which is usually enjoyed as a comforting winter meal.

Jiang mu ya

Beggar's chicken is a Chinese delicacy and the city of Hangzhou's most famous dish, consisting of only one ingredient - a whole chicken. The secret is in the preparation method: the stuffed chicken is tightly wrapped in lotus leaves, packed in clay, and baked in a special oven or over an open fire, resulting in tender, moist, and aromatic meat, along with being one of the visually most interesting dishes in existence. Once the dish has been served, the hard outer shell is often cracked open with a hammer. Legend has it that a starving beggar was in possession of a chicken but had no means to prepare it, so in a stroke of genius, he covered it with mud and baked it over an open fire. A Qing-dynasty Emperor happened to walk by and was attracted by the aroma, so he stopped and consumed it with the beggar. He liked it so much that he added it to the list of dishes to be served at the Imperial court. Today, the dish is enjoyed either in restaurants or as a street food, with the meat falling off the bone, and the lotus leaves giving it its signature fragrance.

Jiao hua ji

Canada

Jiggs dinner is a meat dish that is traditionally prepared on Sundays in Newfoundland and Labrador. It consists of salt beef, figgy duff, pease pudding, and various vegetables such as carrots, potatoes, cabbage, and turnips. The dish is often accompanied by butter, pickled beets, and cranberry sauce on the side. It is typically prepared for large groups of people, often resulting in lots of leftovers, which are then fried and made into a dish called cabbage hash. Jiggs dinner is named after a popular cartoon character called Jiggs, whose favorite meal was corned beef and cabbage.

Jiggs dinner

Japan

Jingisukan is a Hokkaido-specialty consisting of grilled mutton or lamb. The dish is always prepared tableside on the convex-shaped grills. The guests are served with sliced meat, which can be plain or marinated, and are then encouraged to grill the meat themselves, along with various vegetables such as onions, cabbage, leeks, or peppers. Typical accompaniments include special soy sauce-based condiments, chili sauce or grated garlic. The origins of consuming mutton in Japan date back to 1918 when the government promoted sheep farms, but the practice only remained on Hokkaido, and though restaurants specialized in preparing Jingisukan can be found elsewhere, the dish has remained a favorite on Hokkaido and in its capital Sapporo. It is believed that Jingisukan was named after Genghis Khan&mdash;the founder of the Mongol Empire. Although there are many theories about the origin of the name, the most popular say that it was influenced by the convex shape of the grill, which resembles a warrior&rsquo;s hat, and the fact that the Mongolians were well-known for favoring sheep in their diet. Outside of Japan, the dish can also be found in Taiwan, China, and Thailand.

Jingisukan

Originating from Beijing, jing jiang rou si is a trademark of the capital's extraordinary cuisine, consisting of sliced pork meat cooked in a sauce based on sweet beans. The dish is then traditionally rolled in soya bean wraps, although it can be wrapped in any type of pancake. The dish is reddish in color due to the distinctive Beijing sauce in which it's cooked in, and is usually garnished with chopped green onions or shredded leeks. There are also some regional varieties of the dish with either sha cha sauce or hoisin sauce replacing the sweet bean sauce in the process.

Jing jiang rou si

Guatemala

Joc&oacute;n de pollo is a traditional dish hailing from Huehuetenango. The dish is made with a combination of chicken pieces, pumpkin and sesame seeds, tomatillos, cilantro, scallions, chili peppers, and corn tortillas that are chopped, soaked in water, and drained. The dish is heavily influenced by Mayan culture and it's very popular with the Mayan population. This chicken stew in a green sauce made with cilantro and tomatillos that's thickened with sesame and pumpkin seeds and tortillas is usually served with rice and avocado slices on the side.

Jocón

Jokbal is a popular South Korean dish consisting of boneless seasoned and steamed pig's legs. The meat is usually seasoned with a combination of soy sauce, ginger, and black taffy, giving the dish a unique flavor. Jokbal is traditionally served with side dishes such as kimchi, buchu, and shredded radish, while the condiment of choice is usually ssamjang, which is a combination of fermented bean paste and pepper. It is recommended to serve jokbal wrapped in lettuce leaves.

Jokbal

Peru

Juane is a traditional meal originating from the Peruvian jungles, consisting of chicken, hard-boiled eggs, and rice seasoned with spices that might include turmeric, oregano, and cumin. The combination of these ingredients is wrapped in waxy bijao leaves (which look like banana leaves) and cooked. It is common to pair the dish with cassava or boiled bananas. Juanes can be found in traditional restaurants, in markets, or at street vendors. The name juane refers to St. John the Baptist, because the dish is traditionally eaten on the 24th of June, during the feast of San Juan (patron saint of the Amazon). During the festivities, parcels of juanes are exchanged between family, friends, and strangers, with everybody coming together to help out with the preparation of this unique dish.

Juane

Luxembourg

Judd mat gaardebounen or smoked collar of pork with broad beans is a specialty hailing from Luxembourg. It's often dubbed the national dish of this country. The dish is typically made by cooking the pork collar in water with chopped vegetables and herbs such as leeks, carrots, onions, celery, bay leaves, cloves, savory, and peppercorns (with the addition of wine) until the meat becomes tender. The cooked smoked pork collar is then cut into slices and combined with a creamy sauce based on roux, fresh cream, dry white wine, stock or water, blanched broad beans, bacon, and herbs before it is enjoyed with a side of boiled or fried potatoes. Early summer is the period when this specialty is traditionally prepared in Luxembourg&rsquo;s households and restaurants due to the fact that the beans are young, tender, and fresh during the period.

Judd mat gaardebounen

United States

Named one of Time magazine's 17 most influential burgers, Juicy Lucy&mdash;also purposely spelled without the "i"&mdash;is a twist on the classic cheeseburger in which the cheese is melted inside the patty. Hands down a Minneapolis favorite, the cheese-stuffed Lucy burger is an exquisite experience which actually requires some skill in order to know how to eat it without burning your mouth with a hot shot of the flowing molten American cheese locked between the two ground beef patties. Apart from the succulent beef, this cheeseburger also carries another quarter-pound of controversy, mostly due to the feud about its origin, as there are two Minneapolis burger eateries claiming its invention. Matt&rsquo;s Bar &amp; Grill put it on the menu shortly after its opening in 1954 when a local customer asked for two hamburger patties with a slice of cheese in the middle. Upon biting into this new cheesy goodness, as the hot cheese spurted out, he wiped his mouth and said, "Ooh, that&rsquo;s one juicy Lucy!", explained the founder Matt Bristol. Customer demand grew "so quickly they forgot to add the i", and so the Jucy Lucy legend was born, although the misspelling was probably merely a typo made by the cook behind the bar. Up that same street in Southern Minneapolis, the popular speakeasy-style joint called 5-8 Club eventually started making their own version of this burger, also claiming to be the place of its origin. And even though the 5-8 Club offered no historical story to validate their claim, they added the "i" to make it a Juicy Lucy, and the rest is history. Except for the i in juicy, their take on this meaty Midwestern treat was pretty much the same thing, but unlike Matt&rsquo;s Bar which sticks to the original recipe, the 5-8 Club today offers Lucy burgers stuffed with a choice of American, Amablu Blue, Pepper, or Swiss cheese. Interestingly, the true origin of the cheese-oozing Lucy burger remains a heated debate as the two bars keep taunting each other with their mottos: while Matt's Bar says "Remember, if it is spelled correctly, you are eating a shameless rip-off!", the 5-8 Club claims that "If it's spelled right, it's done right." This rivalry continues to amuse the people of Minneapolis and adds just a pinch of that extra spice to make you want to try both Lucys.

Juicy Lucy

In Iran, grilled chicken kebab is known as jujeh kabab. This simple dish is a staple of Iranian cuisine and has two popular variations, one which uses boneless chicken, while the other is prepared with meat left on the bone. Chicken is usually cut into larger chunks, marinated in various marinades and saffron, skewered, then grilled. It is often enjoyed with grilled tomatoes, onions, lavash bread, or saffron rice served on the side.

Jujeh kabab

Juleand is a traditional meat dish originating from Denmark and it consists of roasted duck that's traditionally made for Christmas. The dish is made with a combination of duck, salt, pepper, apples, shallots, plums, prunes, onions, thyme, and oil. It is often combined with roasted vegetables such as carrots, and celery, and a gravy that usually consists of butter, flour, and port, sweet vermouth, or dry red wine. The bird is rubbed with salt and pepper, and then stuffed with a mixture of apples, shallots, prunes, thyme, and pepper. It's rubbed with oil, chilled in the fridge, and then roasted in the oven over vegetables. Once done, the roasting juices are deglazed with the port and a gravy is made with butter and flour. The duck is served with the vegetables and gravy, and it's usually garnished with thyme.

Juleand

Julekrydret ribbe is a traditional meat dish consisting of spiced ribs. The preparation of spiced ribs is typically reserved for Christmas festivities. The ribs are rubbed with a mixture of ground anise seeds, minced ginger, salt, and black pepper before they're tightly covered and chilled. Whole cloves are studded into the meat and the rind. After a day or two, the ribs are placed into a baking pan with the rind up, covered with a bit of water, covered with foil, and baked. After a few hours, the ribs should be fully cooked, the rind will become crisp, and the dish is then ready to be served.

Julekrydret ribbe

Julskinka is an indispensable part of the Swedish Christmas julbord (Christmas buffet). Delicious, tender, and moist, julskinka is a traditional Christmas ham that is brushed with a combination of mustard and egg yolks, topped with breadcrumbs, then baked in the oven. In Sweden, a salt-cured, unsmoked ham is typically used for this dish, but any ham will do. There are also pre-cooked hams sold in Swedish supermarkets that only need to be glazed and served. This Christmas delicacy is usually served cold or slightly warm, along with sweet, coarse mustard and sm&ouml;rg&aring;sgurka pickles.

Julskinka

<div>
<div>
<div>
Jumeau &agrave; bifteck in French butchery refers to a cut of beef that comes from the muscle located in the middle of the back of the animal, between the shoulder blades. The jumeau &agrave; bifteck is known for its rich flavor and tender texture. It's a cut that is well-suited to dry heat cooking methods, like grilling or broiling, and is often served as a steak. The marbling of fat within this cut helps to keep the meat juicy and flavorful during cooking, making it a popular choice for high-quality steaks.
</div>
</div>
</div>

Jumeau à bifteck

Jumeau &agrave; pot-au-feu in French butchery refers to a cut of beef that is typically used in slow-cooking methods, particularly in the traditional French stew known as pot-au-feu. This cut is taken from the front leg of the cow. It is a flavorful cut but can be somewhat tough, so it benefits from long, slow cooking.

Jumeau à pot-au-feu

Jumulleok is a traditional meat dish originating from South Korea. The term refers to any cut of beef - most commonly short steak or boneless chuck rib - that's massaged with (and marinated in) sesame oil and garlic, and then lightly seasoned with salt and black pepper. The meat is either grilled or fried. There are also versions with pork (dwaeji jumulleok) and duck (ori-jumulleok).