Meat Dish

France

<p>Barboton is a traditional stew from Saint-Etienne, France, made with lamb (fricass&eacute;), diced potatoes, and carrots. The unique aspect of this dish is its cooking method and duration: all ingredients are cooked together in a cast iron casserole dish for at least two hours over low heat. This slow cooking process allows the potatoes and carrots to soak up the meat juices, resulting in a richly flavored, tender stew. Historically, this dish was reserved for Sundays as lamb was considered a luxury meat in the working-class Saint-Etienne region. The stew is also a favorite in Lyon.</p>

Barboton

Brazil

<p><span data-preserver-spaces="true">Barreado is a Brazilian Carnival staple dish originating from the state of Paran&aacute;. This hearty stew is made with beef (usually second-grade cuts of tougher meat with lots of fat), onions, tomatoes, beef bouillon, cumin, bay leaves, and fried bacon. The ingredients are placed in a clay pot, and then water is added until all the ingredients are covered. The clay pot is traditionally sealed with a ring of dough made from manioc flour and wheat flour. Once prepared, the stew is left to simmer over a low flame anywhere from 12 to 48 hours, resulting in extremely tender meat that falls apart. The name of the dish means </span><em>covered in mud</em><span data-preserver-spaces="true">, referring to the seal of dough on the clay pot. Barreado is usually served over manioc flour to form a gravy, and it is accompanied by rice and sliced bananas.</span></p>

Barreado

Japan

<p>Japanese basashi is an unusual dish which incorporates thin slices of raw horse meat. It belongs to the popular and broad group of sashimi dishes and is considered to be a unique Japanese delicacy. Horse meat is usually leaner than other, more traditional types, it has a slightly sweet flavor, and depending on the maturity, its color can range from pink to dark red. Traditionally, three different meat cuts are used to prepare basashi. One variety includes completely trimmed meat, without any excess fat on the meat or around the meat pieces. It comes thinly sliced and has a slightly tougher texture. With an appealing color combination and perfect texture, one of the favorite options is the cut which includes meat pieces thoroughly marbled with fatty streaks. The rarest one is the incredibly soft, extremely fatty cut, usually taken from the neck of the animal. Although an unusual ingredient in the global gastronomy, horse meat is a tradition in Japanese culture. It is often associated with the prefecture of Kumamoto, but it can occasionally be found in other Japanese regions. The popularity of horse meat has grown since the end of the First World War, after which it became an increasingly common household ingredient. Nowadays, basashi can be found in many izayaka bars served alongside soy sauce, grated ginger, and garlic. It is usually paired with sake, the traditional Japanese rice wine.</p>

Basashi

Syria

<p>Basmashkat is a dish of traditional Middle Eastern meat rolls, particularly popular in Syrian and Lebanese cuisine. It consists of thin slices of meat, typically lamb or beef, which are stuffed with a mixture of minced meat, spices, nuts, and rice. The stuffed meat rolls are then tied or secured, cooked, and often simmered in a flavorful sauce. The dish is usually served as part of a larger meal, often accompanied by rice or vegetables, and is popular for festive occasions and family gatherings.</p>

Basmashkat

<p>Basotho burger is an unusual African dish originating from Lesotho &ndash; despite the name, it is not a burger but a meat dish. It's made with a combination of chicken meat, curry powder, salt, pepper, peanut oil, and cayenne pepper. The meat is rubbed with oil, seasoned and spiced, then ground and formed into patties. They're cooked in a skillet until done, then served, not with bread but with side dishes such as pap pap (corn, garlic, ghee, salt, cornmeal) and a combination of kale, onions, and peas.</p>

Basotho Burger

<div>
<div>
<div>
<p>Basses c&ocirc;tes in French butchery refers to a cut that's equivalent to the chuck short ribs in American butchery. This cut is located in the forequarter of the cow, specifically in the lower rib area. The basses c&ocirc;tes are a flavorful and somewhat fatty cut of beef, often used in slow cooking methods like stewing or braising. The fat content and connective tissues break down over time, which results in a tender, flavorful dish. This cut is often used in traditional French dishes like beef bourguignon. It's also well-suited for barbecuing or grilling, as the marbling in the meat can provide a lot of flavors.</p>
</div>
</div>
</div>

Basses côtes

<p>Bassi-salt&eacute; is a traditional dish consisting of millet couscous that is combined with meat and vegetables. This authentic dish typically contains cooked millet couscous, mutton meatballs known as <em>diaguas</em>, chunks of meat (usually mutton or chicken), sweet potatoes, regular potatoes, cassava roots, carrots, white beans, cabbage, and tomato paste. Besides being savory, the dish is also characterized by a mild sweetness as it includes sweet ingredients such as raisins and dates. It is usually served with the millet couscous and beans mixture on the bottom, topped with meat and vegetable chunks, all generously drizzled with a thick sauce. In Senegal, a glass of milk is usually drunk after finishing this meal.</p>

Bassi-salté

<p>Bauernschmaus is a traditional dish that's prepared as a great way to use leftover meat. Affectionatelly called farmer's feast, the dish contains smoked meat, frankfurters, pork belly, sauerkraut, and dumplings. The pork belly is seasoned with salt, rubbed with garlic, and sprinkled with caraway, then cooked for a short while and scored on the rind before it's roasted again. The salted and smoked meat is cooked with greens and bay leaves with sausages. Once done, the meat is sliced and arranged on plates with dumplings and sauerkraut.</p>

Bauernschmaus

<div>
<div>
<div>
<p>Bavette d&rsquo;aloyau in French butchery refers to a rear part of flank, a cut of beef taken from the abdominal muscles of the cow. The term "bavette" comes from the French word for "bib," which is a reference to the long, flat shape of this cut. Bavette d&rsquo;aloyau is known for its strong beef flavor and relatively tough texture, due to the amount of physical activity this muscle area gets. It contains a lot of tough fibers and has little fat marbling, making it less tender than other cuts. However, if it's marinated before cooking and then cooked to medium-rare, it can be quite tender and flavorful. It's also crucial to cut it against the grain to shorten the muscle fibers and enhance its tenderness. The bavette d&rsquo;aloyau is often used in dishes that require marinating and quick cooking, such as grilling or broiling. It's a popular choice for dishes like fajitas, London broil, and various stir-fry dishes.</p>
</div>
</div>
</div>

Bavette d'aloyau

Bavette de flanchet is the French butcher's name for the flank steak, the flat, coarse-grained muscle from the lower belly of the steer behind the ribs, as distinct from the bavette d'aloyau, which comes from the sirloin end and is the one bistros usually mean when they write bavette on a chalkboard. The flanchet is the cheaper and chewier of the two, with long parallel fibres, almost no marbling and a strong beef flavour, and it is the same cut that Americans grill for fajitas and the British call flank or skirt. In France it has traditionally been a pot-au-feu or braising cut, and more recently a grilled steak for those who want flavour over tenderness; in Argentina it is the matambre, stuffed and rolled; in Mexico it is arrachera, marinated and grilled for tacos. The cut rewards knowledge and punishes carelessness more than any other steak.

Everything about cooking it follows from the fibres. The steak is thin, two to three centimetres at most, and the grain runs visibly along its length, so it is often marinated for a few hours in oil, acid and aromatics to soften the surface and season it deeply, though salt and time alone do most of the work. It is cooked hot and fast, on a grill or in a smoking pan, for two to three minutes a side to rare or medium-rare and no further, because the fibres tighten and go tough past that point; a flanchet cooked to medium is already a different, chewier piece of meat. It rests for five minutes, then the step that matters most: it is sliced thin, on a diagonal, across the grain, so that each slice contains short fibre fragments rather than long strands. Served whole it is a mistake; served sliced against the grain it is tender enough to eat with a fork.

Judge it on the slicing before anything else, because a plate of flanchet cut with the grain is tough regardless of how well it was cooked, and a plate cut against it is the cut at its best. The surface should be deeply charred, the interior red to pink and juicy, and the flavour should be beefier than a fillet or a sirloin, with the marinade or the salt in support. Mark down meat cooked beyond medium-rare, which will be grey and fibrous, slices that are thick or cut lengthwise, an unrested steak that has bled across the plate, a marinade so acidic the surface has gone mealy, and a kitchen that has sold flanchet at aloyau prices without saying which it is. A good one comes with frites, a shallot or chimichurri sauce and a sharp knife, and the knife should barely be needed.

Bavette de flanchet

Indonesia

<div>
<div data-message-author-role="assistant" data-message-id="29eceb39-77dd-4add-9585-5b6ba89ce668">
<div>
<p>Bebek betutu is a traditional Balinese dish consisting of duck that is thoroughly marinated in spice mixture that includes ingredients such as turmeric, ginger, galangal, garlic, shallots, chili peppers, and sometimes shrimp paste, all ground together to form a paste. The duck is then wrapped in banana leaves (and sometimes additionally in aluminum foil or a bamboo sheath) and slowly roasted or sometimes steamed for several hours. This slow-cooking process allows the meat to become exceptionally tender and the flavors of the spices to deeply infuse the duck. Bebek betutu is considered a ceremonial dish, often served at special occasions and religious ceremonies in Bali, but it can also be found in Balinese restaurants and warungs (local eateries).</p>
</div>
</div>
</div>

Bebek betutu

<p>Beef and Guinness pie is essentially beef and Guinness stew placed into a pastry base and topped with a pastry lid. The pie is baked until it's golden brown and it's known as a perfect dish for cold autumn days. The filling is typically made with beef cubes, mustard powder, oil, onions, celery, carrots, Guinness, beef stock, redcurrant jelly, bay leaves, parsley, and thyme. It's cooked slowly in order to result in perfectly tender meat. The flavors of Guinness permeate the beef, while the vegetables produce a thick gravy. If there's any leftover gravy after the pie has been baked, it's usually poured into a jug and served with the pie.</p>

Beef and Guinness Pie

<p>This traditional Irish stew is made with cubes of beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables such as carrots, potatoes, and celery. The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper, while flour is added as a thickening agent. It should be cooked very slowly over low heat until all the flavors are thoroughly combined. Beef and Guinness stew can be served with biscuits or Irish soda bread on the side, and it is recommended to prepare it on colder days or for St. Patrick&rsquo;s Day.</p>

Beef and Guinness Stew

<p>Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such as carrots, onions, garlic, thyme, and mushrooms. The ingredients are simmered for a long time until the meat is completely soft and succulent, and all the juices have blended into a hearty, dark sauce. Some say that the dish tastes even better after it has been refrigerated for 24 hours and then reheated. Beef bourguignon dates back to the Middle Ages, when the slow-cooking process was used to soften tougher cuts of meat using only the ingredients that were readily available. Pairing a serving of beef bourguignon with a full-bodied red Burgundy makes for a true gourmet delight.</p>

Beef bourguignon

<p>Beef &amp; broccoli is an American dish consisting of pieces of flank steak that are stir-fried with broccoli and seasoned with a Chinese-style sauce made with oyster sauce, soy sauce, and cornstarch. The dish has Chinese influences, although it is not originally Chinese, but it is believed that the first versions of the dish were prepared by Chinese immigrants who had settled in San Francisco. The original version included Chinese broccoli called <em>gai lan</em>, which is more bitter and stronger in flavor than the usual broccoli we have grown accustomed to in the West.</p>

Beef & Broccoli

<p>In the American system of primal beef cuts, the flank refers to the area right below the loin, and it stretches across the belly near the rear of the cow. It's a long, flat cut of beef that's very lean and contains a lot of tough fibers. Given its toughness and pronounced grain structure, flank steak is often marinated to tenderize it and then grilled or broiled quickly over high heat. It's important to slice this cut across the grain to break up the muscle fibers and make it easier to chew. Flank steak is popular in a variety of dishes, including fajitas, stir-fries, and London broil. It's also the traditional cut used for corned beef. Additionally, the flank is where "flap meat" comes from, which is a smaller cut within the flank that's often used similarly to flank steak. It's worth noting that even though flank steak is lean and tough, it's also known for its rich, deep, beefy flavor. So, despite needing some careful handling, it's a favorite for many beef lovers.</p>

Beef flank

United States

<p>Beef Manhattan is an American dish consisting of roast beef served with gravy and mashed potatoes, which can be placed on top of the meat or on the side. The dish is especially popular in the American South and Midwest. The first iteration of this dish was served in an Indianapolis deli in the 1940s. In Indiana today, the dish is traditionally served on bread, just like a sandwich. There is also a variety of beef Manhattan where turkey replaced beef, in which case the dish is called<em> turkey Manhattan</em>.</p>

Beef Manhattan

<p>The savory, spicy beef noodle soup is the national dish of Taiwan and the source of immense pride for the locals. The dish is an ideal winter comfort food, typically consisting of beef, broth, vegetables, noodles, and spices. Beef noodle soup has a great Sichuan influence dating back to the 1940s, when China was in civil war and many Chinese people moved to Taiwan, creating this cross-provincial dish and incorporating chili bean sauce and Sichuan peppercorns into it along the way. Variations are endless when making this long-simmering stew, and in Taiwan, there are numerous side dishes to accompany it, such as seaweed and braised dried tofu. Today, there is even an annual <em>Beef Noodle Festival</em> held in Taipei, where various restaurants and cooks compete for the prestigious title of<em> Best Beef Noodle</em>.</p>

Beef Noodle Soup

<p>In the American system of primal beef cuts, the plate is a cut from the front belly of the cow, situated below the rib cut and between the brisket and flank. This cut is known for being quite fatty, which lends itself to certain types of cooking methods. The plate cut contains a good deal of tough connective tissue, so it is typically cooked with slow, moist-heat methods to tenderize the meat and render the fat. It can also be used in dishes where the fat content adds flavor, such as in ground beef for burgers. Some of the specific cuts that come from the plate include short ribs, skirt steak, and the hanger steak.</p>

Beef plate

<p>In the American system of primal beef cuts, ribs refer to the section of the cow that includes the sixth through the twelfth ribs, located between the chuck (shoulder area) and the loin (back area). This primal cut can be further divided into a few different sub-primal cuts. For example, ribeye roast and ribeye steaks are obtained when the bone is removed. These cuts are highly prized for their excellent marbling and tenderness. Prime rib includes a larger section of the rib bone, often roasted with the bone in. Finally, the back ribs are left when the ribeye meat is removed. They have less meat than short ribs but can be quite tender and flavorful. Ribs are often cooked using slow methods such as roasting, grilling, or smoking to break down the connective tissue and fat, resulting in a tender, flavorful piece of meat.</p>