Meat Dish

Portugal

Posta Mirandesa is a traditional dish from the Tr&aacute;s-os-Montes and Alto-Douro regions of Portugal, made with thick cuts of Mirandesa beef, a high-quality meat from the Mirandesa breed. The meat is typically cut into chunks, about the size of a palm, and should be 3-4 cm (1.5") thick and weigh 250-300 grams (10 oz). The steak is cut from the pojadouro part of the cattle, which is the posterior part of the round. It is grilled with only coarse salt and is known for its exceptional tenderness and rich flavor. Traditionally cooked over wood-fired embers, this dish is served with boiled or roasted potatoes, vegetables, and sometimes mushrooms. It is a hallmark of the region's cuisine, enjoyed year-round in local restaurants.

Posta Mirandesa

Colombia

Posta sudada is a traditional meat dish. It's prepared with a combination of beef eye of round roast, tomatoes, cumin, potatoes, cassava, beef stock, coriander, and ali&ntilde;os sauce &ndash; a seasoning paste consisting of peppers, onions, scallions, garlic, and cumin. The meat is boiled with other ingredients until both the vegetables and the meat become tender. Before serving, posta sudada is usually garnished with coriander, and the dish is then served over white rice.

Posta sudada

France

Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for &ldquo;pot on fire&rdquo;, is one of the oldest French peasant winter dishes. It was originally made over an open fire with cheap, inferior cuts of meat, vegetables such as potatoes, onions, carrots, leeks and turnips, and whatever other ingredients were available. The result was a savory stew that helped one make it through the cold season. The use of tough cuts of meat and low cooking temperature means a long cooking time to make the meat tender, sometimes even an entire day. The dish is traditionally considered finished when the broth gets a gelatinous texture. As it is one of the most popular dishes in France, every region expectedly has its own twist on the dish, however, the common thread among all of them is that the broth is served first and the meat second. With its wonderful aromas and succulent, tender meat, a serving of pot-au-feu paired with a glass of dry red wine is an authentic experience that is more than worth the time invested in preparing it.

Pot-au-feu

Pot&eacute;e Lorraine is a unique French stew belonging to a group of pot&eacute;e dishes&ndash;classic French dishes cooked in traditional earthenware pots. As the name suggests, this particular variety originates from the Lorraine region, situated in north-eastern France. It combines meat, potatoes, and vegetables, and transforms them into an authentic meal. Traditionally, pork shoulder or pork knuckles are used as the main ingredient&ndash;they are supposed to be cooked whole, then cut from the bone. The meat is cooked first&ndash;usually for a couple of hours&ndash;while the vegetables are added later, most commonly cabbage, carrots, turnips, and leeks. The final addition is a traditional French sausage which is cooked together with meat and vegetables. This nutritious dish is usually served in a particular order: the soup comes first, followed by sliced vegetables, then the meat, which is placed on top of other ingredients. It is usually served warm, but due to the time-consuming method of preparation, it is usually cooked in larger quantities.

Potée Lorraine

Belgium

Potjevleesch is a Flemish dish consisting of onions, wine, vinegar, fresh herbs, and sheep, chicken, pig, rabbit, and cow meat, slowly simmered in a crock pot. The dish dates back to the 14th century, when it was traditionally made at the beginning of winter, as it could keep well when frozen for a longer period of time. Today, potjevleesch is traditionally served cold and paired with warm side dishes such as mashed potatoes or French fries.

Potjevleesch

Potjiekos is a South African dish made by layering meat, vegetables, starches (such as potatoes, rice, or pasta), and sauce in the pot. Potjiekos is never stirred during cooking because the dish cooks slowly in order to let the steam build up. Making potjiekos is usually a social activity, since the dish is typically cooked from three to six hours. It is prepared in small pots, hence the name. The dish dates back to the 1800s, but it is still widely consumed today.

Potjiekos

Potkriža or Bosanski ćevap is a traditional Bosnian dish of pogača bread, beef or veal, beef broth, and sauteed onions cooked and assembled in a big baking dish. The dish dates back to medieval times and was usually prepared for special and festive occasions but is rarely prepared today. The preparation starts with making pogača with wheat flour, baking soda or baking powder, water, and salt. It needs to turn stale before it's ready to be used. The beef or veal is cooked until done, and the onion is sauteed with the resulting broth. The first step when assembling the dish is to cut the pogača into rough pieces, arrange them onto a big baking dish, and then pour it over with the beef broth. The beef is shredded and arranged on the pogača, and the sauteed onion is placed on top of everything.

Potkriža

United States

Pot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices. In America, the dish is also known as Yankee pot roast, referring to the fact that it's most often prepared in New England. In a Yankee pot roast, vegetables such as carrots, onions, and potatoes are simmered together with the braised beef. The dish is basically an American variation of the French dish boeuf &aacute; la mode, brought over to New Hampshire and Maine by French immigrants. To bring more flavor to the dish, it is recommended to add some oregano, rosemary, or thyme to the meat and vegetables.

Pot Roast

Poulet &agrave; la bretonne is a traditional chicken dish originating from Brittany. The dish is usually made with a combination of chicken, leeks, onions, carrots, flour, cider, cr&egrave;me fra&icirc;che, Dijon mustard, oil, butter, salt, pepper, parsley, and thyme. The chicken is cut into pieces, seasoned with salt and pepper, and then browned in oil over low heat. Butter and thyme are added to the pan and the chicken is basted a few times before it's removed from the pan. The leeks, onions, and carrots are saut&eacute;ed until soft and mixed with flour, cider, mustard, and cr&egrave;me fra&icirc;che in order to make the sauce. The chicken pieces are arranged on top and the dish is baked in the oven until the chicken is fully cooked. The dish is garnished with parsley and served hot, often with roasted potatoes on the side.

Poulet à la bretonne

Poulet &agrave; la Cancoillotte is a traditional chicken dish originating from the region of Haute-Sa&ocirc;ne. The dish is usually made with a combination of chicken, garlic, shallots, cognac, white mushrooms, chicken stock, heavy cream, Cancoillotte (runny cow's milk cheese), butter, olive oil, flour, salt, and pepper. The chicken is cut into pieces, seasoned with salt and pepper, dredged in flour, and browned in a mixture of olive oil and butter. It's then transferred to the oven for half an hour. Once done, the chicken is removed from the casserole and the shallots, garlic, and mushrooms are saut&eacute;ed in the same fat. Cognac is added, ignited, and chicken stock is then added to the mixture and cooked down until the liquid is reduced by half. Heavy cream and Cancoillotte are added to the casserole, and the sauce is stirred until it becomes thick. The chicken pieces are returned to the sauce, shortly simmered, and the dish is then ready to be enjoyed, ideally with potato galettes on the side.

Poulet à la Cancoillotte

Poulet &agrave; la comtois is a traditional dish from the French region of Franche-Comt&eacute;. It consists of chicken pieces (preferably of the Bresse variety) cooked in a sauce made with white wine from Jura, cr&egrave;me fra&icirc;che, and delicious Comt&eacute; cheese. It is recommended to serve the dish with a glass of white Jura wine on the side.

Poulet à la comtois

Poulet au cidre is a traditional dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are saut&eacute;ed in butter, and the chicken is then browned and combined with the cider. The combination is simmered until the cider is reduced, and the cream is then added so that the sauce develops the right consistency. The dish is seasoned with nutmeg, salt, and pepper, and it's served in a way that the chicken is covered with the velvety apple-and-onion sauce. This easy and delicious dish is not particularly visually appealing, but locals say it's the flavors that matter, which is something we all might agree on. If desired, serve poulet au cidre with mashed potatoes or green beans on the side.

Poulet au cidre

Poulet au vinaigre is a traditional bistro classic consisting of chicken in a creamy vinegar sauce. The ingredients include pieces of chicken, onions, shallots, garlic, tarragon, tomatoes, cream, chicken stock, white wine, and red wine vinegar. Once prepared, the chicken is transferred to a platter and the sauce is poured over the chicken. While the garlic, shallots, and onions give the dish a rich and deep flavor, it's the acidity from the tomatoes, wine, and vinegar that make poulet au vinaigre so satisfying. It's recommended to serve the dish with rice, macaroni gratin, fried green beans, or rustic bread on the side.

Poulet au vinaigre

Poulet aux noix is a Haitian dish featuring chicken and cashews as the main ingredients. The chicken should always be well-spiced, while the cashews used in the dish should be raw. Chicken pieces, such as legs and thighs, are typically marinated in epis, steamed, then pan-fried along with diced tomatoes, onions, and tomato paste, which imparts a golden-brown color to the meat. The cashews are cooked in water for a few minutes, then drained and added to the chicken. The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with djon-djon or rice with green peas.

Poulet aux noix

Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French cooking techniques. The main ingredient in this classic dish is chicken, usually only legs or thighs which are generously spiced with Espelette pepper, an authentic French pepper variety. Another traditional French ingredient in the dish is Bayonne ham, the salty, air-dried ham which gives a smoky flavor to the stew. However, the star of the dish is the Basques sauce made with red and green peppers, tomatoes, and onions, sometimes referred to as sauce piperade, which is the reason why this dish from the south of France has the word basquaise in its name. All of the ingredients for piperade are saut&eacute;ed separately until they form a thick, fragrant sauce for the chicken to cook in. Poulet basquaise is a typical French bistro dish, served in numerous dining places across the country. A fragrant rice pilaf is usually served as an accompaniment to the dish.

Poulet basquaise

Poulet chasseur (lit. Hunter's chicken) is a traditional chicken dish originating from France. The dish is usually made with a combination of chicken, shallots, mushrooms, garlic, butter, salt, pepper, oil, flour, chicken stock, tomatoes, thyme, parsley, and dry white wine. The chicken pieces are seasoned with salt and pepper and browned in oil before they're removed from the pan. Butter is added, and the onions are cooked in the same pan until translucent. Next, mushrooms, salt, and garlic are added to the pan and saut&eacute;ed with the onions. Flour, white wine, stock, tomatoes, thyme, and chicken are then placed in the pan, and the dish is simmered until everything is tender and fully cooked. Parsley and black pepper are added near the end of cooking, and the dish is then ready to be enjoyed, ideally with mashed potatoes on the side. It's recommended to pair the dish with a glass of bold red wine.

Poulet chasseur

Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavors even further. Regarding the name of the dish, poulet refers to chicken, while DG means Directeur G&eacute;n&eacute;ral in French or CEO in English, referring to the fact that poulet DG was most commonly served to people from the upper classes in the past. It is recommended to serve the dish warm and pair it with a glass of juice on the side.

Poulet DG

Poulet fafa is a traditional Tahitian dish, and it is most commonly used as a part of ahima'a, or pit barbecue. The Hawaiian version of the dish is called chicken luau. Chicken is cut into pieces, fried in hot oil until browned, and then removed. Onion, garlic, and ginger are sauteed in the remaining oil, then the chicken pieces are added back into the dish and cooked until tender. It is recommended to add cornstarch or arrowroot dissolved in coconut milk into the dish, as it will thicken the sauce. Poulet fafa is best served with sweet potatoes and taro leaves, but since they can be difficult to find, spinach is also a suitable substitute.

Poulet fafa

Poulet farn&egrave;se is a traditional chicken dish originating from Vence in Provence. The dish is usually made with a combination of broiler chickens, hazelnuts, garlic, butter, chicken stock, Cognac, bay leaves, salt, and pepper. The chicken is sprinkled with salt and pepper and stuffed with bay leaves, garlic, and butter. Some of the bay leaves are slipped under the skin of the breast and thigh. The chicken is rubbed with butter, trussed, and roasted until done while being basted with the pan juices. It is then cut into quarters and cooked with the pan juices, garlic, and bay leaves until the sauce thickens. Cognac is added to the pan and it's ignited with a match and mixed with roasted chopped hazelnuts until the sauce is reduced and almost syrupy. The meat is served with the sauce spooned over it, and it's recommended to accompany the dish with steamed asparagus, mashed potatoes, and roasted potatoes.

Poulet farnèse

This classic Burgundian dish was created in 1930 by the wife of the Mayor of Dijon, Madame Gaston G&eacute;rard. She prepared it for Maurice Edmond Sailland, a celebrated food writer who was visiting at the time. Although there are numerous variations on the recipe, Dijon mustard is a key ingredient in all of them. The chicken (preferably of the Bresse variety) is saut&eacute;ed in butter or oil, then combined with a sauce consisting of cooking juices, white Burgundy wine, heavy cream, grated cheese, and Dijon mustard. The dish should taste the best when paired with a glass of white wine on the side. It is believed that Madame Gaston G&eacute;rard accidentally dropped a jar of mustard into the pan, and added all of the other ingredients in it to mask the mustard flavor. However, the concoction pleased Sailland, and the rest is history.