Meat Dish

Poland

<p>An authentic Silesian dish, rolada z modrą kapustą is a beef roulade served with a side of cooked red cabbage and potato dumplings. Traditionally, the beef roulade is filled with pickled cucumbers, bacon, sausages, onions, and mustard. It is first fried and then cooked in a sauce with spices and onions. Cooked modrą kapustą, or red cabbage, is lightly fried with onions and bacon, and then tossed with grated apples, vinegar, pepper, and salt. Also known as kluski śląskie, Silesian potato dumplings consist of boiled potatoes, flour, eggs, and salt. The beef roulade is served on a large plate with the cooked red cabbage and potato dumplings on the side, all drizzled with the cooking sauce and topped with freshly chopped dill. The dish is traditionally eaten on Sundays for dinner, but it is also often served at wedding receptions. It can be found in restaurants throughout the Silesian region.</p>

Rolada z modrą kapustą

United Kingdom

<p>Rolitos is a Gibraltarian meat specialty consisting of a mixture of finely chopped olives, boiled eggs, bacon or ham, vegetables, breadcrumbs, garlic, herbs, and spices that is wrapped tightly within a thin piece of beef. Once assembled, the beef rolls are typically braised with <em>refrito </em>(a combination of saut&eacute;ed vegetables) and a splash of white wine until the meat is done. Pork or chicken can be used instead of beef, and the stuffed rolls can alternatively be fried or baked. Reflecting the Maltese influence on the cuisine of Gibraltar, rolitos is usually enjoyed with sides such as mashed potatoes, croquettes, or boiled rice, and it pairs perfectly with a glass of Manzanilla wine.</p>

Rolitos

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<p>Rond de tranche in French butchery refers to a specific cut of beef from the round primal, particularly the "eye of round". The term "tranche" generally refers to the rear part of the cow, or the round in English. The rond de tranche or "eye of round" is a lean, boneless cut of beef that's found in the rear leg of the cow. It's shaped like a tenderloin but tends to be much tougher since it comes from a part of the cow that sees a lot of movement. Due to its lean nature and lack of marbling, the rond de tranche is best when cooked with slow, moist cooking methods, like braising, that help to tenderize the meat. It can also be roasted or used for beef stews. In some cases, it can be cut into steaks, but these will typically be less tender than steaks cut from more marbled sections of the cow.</p>
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Rond de tranche

<p>Ropa vieja is the national dish of Cuba, a hearty stew made with shredded beef, tomatoes, onions, and peppers. The stew is traditionally served with yellow rice and a glass of cold beer on the side. Like many Cuban dishes, this one also originated in Spain and was brought over to Cuba and the Caribbean territory by the Spaniards. It is believed that the Sephardic Jews from the Iberian Peninsula invented the dish because they could not cook on the Sabbath, so they prepared this hearty stew a day in advance. <em>Ropa vieja</em> means <em>old clothes</em>, referring to an unusual story saying that a poor man once shredded and cooked his clothes because he could not afford to buy food. As he prayed over the pot, a miracle happened and turned his clothes into a flavorful meat stew. Today, ropa vieja is a staple across the Caribbean and Cuba, with tweaks and modifications in the recipes throughout the regions.</p>

Ropa vieja

Germany

<p>Rostbr&auml;tel is a traditional dish originating from the region of Thuringia. The dish is made with a combination of pork neck, onions, mustard, salt, pepper, garlic, butter, and dark beer. The sliced pork neck is tenderized and marinated in salt, pepper, mustard, onions, and dark beer. It is then grilled over charcoal, and as it cooks, the meat is basted with the marinade. Once done, rostbr&auml;tel is topped with pan-fried onions and garlic before serving. It&rsquo;s recommended to pair the dish with a glass of dark beer and serve it with bread rolls or potato salad on the side as accompaniments.</p>

Rostbrätel

<p>The term rostbraten is used in German-speaking countries, including Germany and Austria, to refer to certain cuts of beef as well as dishes made from these cuts. Regarding cuts, the rostbraten usually refers to a section from the rump or loin of the cow, which corresponds to parts of the sirloin or rump steak in the UK and the US. This cut is known for being lean and quite tender, making it well-suited to various cooking methods, including roasting, grilling, or pan-frying. When used in a dish also called rostbraten, this cut of beef is often seared in a hot pan and then further cooked in the oven or simmered with onions and broth, depending on regional variations of the recipe. </p>

Rostbraten

Spain

<p>Rostit de festa major is a traditional Catalan chicken dish that's made for holidays and festivities. The version from Empord&agrave; is usually made with a combination of chicken, onions, garlic, cinnamon, bay leaves, cognac, lard, olive oil, salt, and pepper. The chicken is cut into pieces, browned in lard and oil, and mixed with the onions, garlic, cinnamon, bay leaves, and seasonings. Cognac is poured over the chicken pieces and the dish is roasted for more than an hour while occasionally being basted with the pan juices. Before serving, the dish is also moistened with pan juices. Once done, rostit de festa major is typically accompanied by roasted potatoes and a fresh salad on the side. </p>

Rostit de festa major

China

<p>Rou jia mo is a traditional burger and street food item originating from the province of Shaanxi. The dish consists of a bun (bai ji mo) that's usually stuffed with braised pork belly. Although there are variations, the pork belly is often braised with a mixture of onions, ginger, hot peppers, sugar, soy sauce, various spices (over 20), and Shaoxing wine. The buns date back to the Qin dynasty, while the braised pork dates back to Zhou dynasty. In the past, the buns were baked in a clay oven, but nowadays they're usually cooked in a pan. These small sandwiches are sold by street vendors in Shaanxi, but they're also enjoyed throughout the country, and beef or lamb are often used as a substitute for pork belly. </p>

Rou jia mo

<p>Rouladen are traditional German meat rolls stuffed with a variety of ingredients. They are always served accompanied by a creamy sauce. The rolls are usually made with long and thin beef steaks, which are pounded, generously seasoned, and usually covered with a layer of sharp German mustard, which flavors them and keeps the meat juicy and tender. Traditional stuffing inside rouladen usually incorporates thin strips of bacon and sliced pickles, but there are many different regional combinations which might include carrots, onion, or bread. The steaks are typically rolled into small logs and secured with toothpicks. Rouladen are shortly seared on all sides, then braised in a flavorful mixture of wine and vegetable or meat broth. The same broth, commonly thickened with flour, is usually used as the base for a velvety sauce accompanying the rolls. Potato dumplings, braised red cabbage, mashed potatoes, <em>sp&auml;tzle</em>, different vegetables, or soft boiled potatoes can all be served as side dishes with this German classic. Even though it is believed that the name <em>roulade</em> derives from the French <em>rouler</em>, which means <em>to roll</em>, this delicacy is considered to be an authentic German dish.</p>

Rouladen

Italy

<p>Rovelline lucchesi is a traditional dish hailing from the Lucca area in Tuscany. The dish consists of veal escalopes that are saut&eacute;ed with tomato sauce, garlic (or a soffritto of onions, celery, and carrots), and capers. Originally, rovelline lucchesi was made using the leftovers from Sunday lunch. In order to prepare the dish, veal slices are seasoned, dipped into eggs, covered with flour, then coated with breadcrumbs and fried in olive oil. The sauce is made from other ingredients and it's served on top of the meat.</p>

Rovelline lucchesi

<p>Swiss wings is a dish with origins disputed between Hong Kong and Guangzhou, China. The dish consists of chicken wings that are similar to soy-sauce chicken wings, only with a sweeter sauce. The wings are usually marinated in a combination of sugar, soy sauce, Chinese wine, and spices such as star anise, garlic, and ginger. The gleaming sauce clings to the chicken wings, which are poached, then slowly simmered in the sauce until it's reduced to a thick and glossy consistency.</p>

Ruiì shi ji chi

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<p>In English butchery, rump is a primal beef cut positioned at the hindquarters, directly behind the sirloin and ahead of the leg. The rump is from a muscle group that is relatively active, granting it a pronounced beefy flavor and a texture that's slightly firmer than cuts like the sirloin. Given its robust taste, the rump is particularly favored by beef connoisseurs who appreciate a meatier bite. Its texture, although less tender than some other premium cuts, offers a chewiness that many find satisfying, especially when cooked to perfection. Rump steaks, sliced from this primal cut, are a popular choice for grilling, frying, or broiling. They benefit from a high-heat, quick-cooking method that sears the exterior and retains the juicy interior. Due to its leanness, it's advisable not to cook rump steaks beyond medium to preserve their moisture and flavor. For those who prefer larger cuts, the whole rump can also be roasted, often served in traditional English pubs as part of a carvery. When aged appropriately, rump's flavors become even more profound, further enhancing its status in the beef hierarchy.</p>
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Rump

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<p>In French butchery, rumsteck corresponds to the rump steak or rump roast, which is a cut of beef from the hindquarter or the back of the cow. This region includes parts of the cow that are often very flavorful and lean. The rumsteck is a popular cut due to its versatility. It can be used for a variety of dishes including stews, roasts, and steaks. The meat from this area is flavorful and reasonably tender, although it doesn't have as much marbling as cuts like the ribeye or sirloin. In general, rumsteck is a good choice for cooking methods that allow for slower cooking to bring out the flavor and tenderness of the meat, such as braising or slow roasting, although it can also be used for grilling or pan-searing.</p>
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Rumsteck

<p>Rustida is a traditional pork dish originating from Piemonte. This stew requires long cooking in order to enhance the flavors of the less noble cuts of pork, and it's usually made with a combination of pork loin, pork hearts and lungs, crumbled sausage meat, butter, onions, tomatoes, stock, salt, and pepper. There are a few variations on this simple recipe so it's not uncommon to add carrots, celery, red wine, and herbs such as sage, bay leaves, and thyme. The onions are saut&eacute;ed in butter and mixed with the loin, heart, lungs, and sausage meat. The mixture is cooked shortly and mixed with the tomatoes, stock, salt, and pepper. The dish is simmered over low heat for a few hours until a thick sauce has formed, and it's then served hot.</p>

Rustida

Bolivia

<p>Saice is a traditional dish hailing from the state of Tarija. It's made with a combination of beef, potatoes, peas, and cumin. The meat is fried, then cooked with potatoes, peas, cumin, and a spicy sauce consisting of onions, tomatoes, and red chili peppers. The combination is simmered until everything is fully cooked. Saice is typically served in a bowl over noodles or steamed rice, ideally with boiled chu&ntilde;o potatoes on the side.</p>

Saice

Pakistan

<p>Sajji is a popular Pakistani dish originating from the province of Balochistan. It consists of marinated, skewered, and roasted lamb or chicken. The meat is typically marinated in salt, although it can also be combined with green papaya paste or stuffed with potatoes and rice. Traditionally, whole chickens are roasted over an open fire so that the burning wood imparts a smoky flavor to the meat. When properly prepared, the meat should be crisp on the outside, yet juicy and tender on the inside, and consumers often squeeze lemon juice over the meat before eating. It is recommended to serve sajji with rice, naan bread, and raita dip.</p>

Sajji

<p>Sajta de pollo is a Bolivian dish consisting of chicken, onions, tomatoes, peas, and yellow chili peppers (most often, aji amarillo). It is typically flavored with parsley, celery, black pepper, garlic, and cumin. The dish is traditionally prepared for Carnival and the All Saints' Day. It is similar to <em>picante de pollo</em>, main difference being the type of chili peppers used, the level of spiciness, and the resulting flavor profile. Sajta de pollo is milder and creamier, while picante de pollo is spicier and richer. When served, the sauce-drenched sajta de pollo is usually accompanied by potatoes. The dish is often garnished with finely chopped onions and tomatoes.</p>

Sajta de pollo

France

<p>Salade Landaise is a traditional salad originating from the Landes area, famous for its duck and walnuts. The salad is beloved for its contrast of temperatures of the ingredients. It's made with duck breast, gizzards or confit, lettuce leaves, bacon, cherry tomatoes, walnuts, and croutons. The meat is roasted and cut or shredded, then combined with the other ingredients and dressed with a combination of mustard, vinegar, honey, onions, olive oil, and chives. The duck pieces are traditionally arranged on top of the salad, which should be served immediately while the meat is still warm.</p>

Salade Landaise

Saudi Arabia

<p>Hailing from Hejaz, saleeg is a traditional Arabian rice dish consisting of creamy, porridge-like short-grain rice and roasted meat. Chicken is the most common meat choice, and it is typically boiled in water with spices before it is roasted. This dish uses a combination of the broth in which the meat has been cooking, hot water, and optional mastic tear to boil the rice. The boiled rice is then combined with milk and ghee or butter, and cooked until it reaches the desired consistency. A large serving platter (<em>tabasi</em>) is traditionally used for serving saleeg, and the roasted meat is usually placed on top of the rice. Additional melted ghee or butter can be drizzled over the dish, and it is recommended to serve it with accompaniments such as <em>salata hara</em> (a spicy, salsa-like condiment), <em>duggus</em> (a chili tomato-parsley sauce), pickled lemons, or a tomato-cucumber salad.</p>

Saleeg

<p>The succulent burger known as Salisbury steak was first created in the late 1800s. It was named after its inventor, the renowned American physician James Henry Salisbury. After nearly 30 years of research in the field of nutrition, the backbone of his suggested diet included the high-protein intake in the form of a minced beef patty. When Salisbury steak first appeared, the image alone of a patty made entirely of minced beef could easily set off appetites, and even later in the 1950s, these sturdy meat lumps were a cheap way to obtain the daily amount of protein, and eventually became a staple for TV-dinners accompanied by tater tots, gravy, pea-and-carrot medley, and of course, the apple dessert. Along with ground beef, the traditional Salisbury steak also features onions and milk, with the addition of eggs and breadcrumbs that hold the other ingredients together. Salisbury steak is usually grilled or baked, but it can also be fried, while extras to this burger most often include mushrooms or grilled onions.</p>