Meat Dish

In the American system of primal beef cuts, the round is the term used to describe the hindmost part of the cow. The round is made up of the rump and the hind legs, and it's a lean, somewhat tough cut because the leg and rump muscles are used for movement. Despite its toughness, the round can yield some versatile cuts that are more affordable than the tender cuts from the front part of the animal. Here are a few specific cuts that come from the round. Like other tougher cuts of beef, the cuts from the round are often slow-cooked or braised to break down the connective tissue, or they're marinated and then cooked using high, dry heat methods like grilling or broiling.

Beef round

In the American, German, and Brazilian systems of primal beef cuts, the shank (hesse, m&uacute;sculo) is the term used for the leg portion of the cow. There are both front and hind shanks, coming from the legs of the steer. The shank is known to be one of the toughest cuts due to the fact that it comes from a part of the animal that is heavily exercised. As such, it contains a high amount of connective tissue, which can be made tender and flavorful through slow, moist-heat cooking methods like braising. The meat from the shank is often used in dishes like soups and stews. Shank is also commonly used for making bone broths and stocks, as the bones from the shank contain marrow, which adds depth and richness to the liquid.

Beef shank

When it first appeared in the mid-19th-century Russia, beef Stroganoff was a dish made out of lightly floured beef cubes that have been saut&eacute;ed and cooked in a simple sauce made from stock and mustard with only a small amount of sour cream. The origin of the dish is unclear, but it is most likely linked to a French chef&mdash;or a French-trained chef&mdash;working for the Stroganoff family. Although Russian in origin, the dish is strongly influenced by the French style of cooking&mdash;this is most obviously seen in the way the beef is cut, in either cubes or strips. The first known recipe appeared in Elena Molokhovets&rsquo;s A Gift to Young Housewives, published in 1871. Since then, the dish has had major alterations. The beef is still cut in strips, but the sauce is much richer; with sliced mushrooms and onions that are cooked with beef stock and thickened a bit with sour cream that is only stirred in at the end. The dish is traditionally served with potato straws, but is often served with either rice pilav, egg noodles, or mashed potatoes.

Beef Stroganoff

Beef suqaar is a traditional stir-fried dish originating from Somalia. The dish is usually made with a combination of oil, beef, onions, carrots, salt, cumin, turmeric, bell peppers, lime juice, and coriander. The beef and onions are browned in oil, seasoned with salt, and mixed with carrots, cumin, and turmeric. A bit of water is added to the pot and the ingredients are cooked until the carrots begin to get tender. The bell peppers are thinly sliced and added to the pot and cooked until tender. The dish is seasoned with lime juice and salt, and it's then garnished with coriander before serving. It's recommended to serve beef suqaar with rice or chopped lettuce on the side.

Beef suqaar

Beef Wellington is a dish consisting of a whole filet of beef that is coated with a p&acirc;t&eacute; and duxelles, a combination of minced mushrooms, herbs, and shallots. The concoction is then wrapped in puff pastry and baked in the oven. Traditionally, slices of beef Wellington are accompanied by madeira sauce. It is believed that the dish was named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at Waterloo. However, the dish was not known in Wellesley's lifetime, so the origins of beef Wellington still remain murky, and some believe that the dish got its name because it resembles a Wellington boot. This delicacy soared in popularity during the 1960s, when it became hugely popular in North America, even more so than in the United Kingdom, due to its luxurious, expensive ingredients and precise preparation methods.

Beef Wellington

China

The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament to the popularity of this succulent, tantalizing dish. The duck is cooked until the skin turns golden and crispy and the meat becomes tender, slightly sweet, and moist. Both the meat and the skin are then folded in thin pancakes or steamed white buns. To make an authentic Beijing kao ya, the duck must be a white feathered American Pekin, hung for 24 hours, and pumped with air through a small puncture between the breasts and wings. It is usually brushed with a mixture of ginger, oil, hoisin sauce, honey, and rice vinegar, then vertically hung and slowly roasted to perfection. When the dish is served, the skin will often come first as an appetizer, followed by the meat which is accompanied by cucumbers, scallions, hoisin sauce, buns, and pancakes. With its 400-year history, exquisite flavors, and elaborate preparation, it comes as no surprise that Peking duck is one of the most famous Chinese dishes.

Beijing kao ya

Be kin is a Burmese duck specialty inspired by Chinese-style roast duck. A whole duck is marinated in a mixture of sauces, spices, and seasonings, and it is then glazed before being roasted to perfection. Crispy on the outside, tender and succulent on the inside, the duck is typically cut into sections before serving, and it is usually accompanied by a glass of ice-cold beer, duck sauce, and chili sauce on the side.

Be kin

Belizean rice and beans with stewed chicken is the national dish of Belize. Simple and cheap ingredients that make the dish are taken to another level by the skillful addition of various spices, with each cook making the dish a little bit different than another. Rice and beans are sweetened with the addition of coconut cream in which the two are cooked, and the dish can be bought on numerous street corners from street-side sellers in Belize. Although rice and beans are considered a Creole dish, today it's eaten by numerous people and is a staple of Latin food. However, it's the coconut milk and the spices that distinguish the Belizean rice and beans from the others. The other part of the dish, stewed chicken, is made with recado, an achiote-based paste that is common in Belize and the Yucatan Peninsula. The chicken is stewed and simmered in a thick gravy in order to add richness to the already flavorful meal. In a true Belizean fashion, the chicken must first be washed with lime or sour orange juice, then rinsed off with water and seasoned with recado, chili powder, black pepper, and salt. The fragrant combination of rice, beans, and chicken is usually combined on a plate with potato salad, coleslaw, or fried plantains as a side dish, ready to satiate the appetites of numerous hungry consumers.

Belizean Rice and Beans with Stewed Chicken

Berenjenas rellenas or stuffed eggplants is a traditional savory specialty originating from Spain. There are many versions of this dish regarding its preparation and the ingredients used for the filling. The eggplants are typically cut along the middle and baked until tender before they have their pulp removed, although they&rsquo;re occasionally left raw and cooked with the filling. A variety of vegetables, vegetables and rice, or a combination of ground meat (usually pork and beef) and vegetables are most commonly used for stuffing the hollowed eggplants. Typical vegetables contained in the filling include tomatoes, zucchinis, onions, peppers, chili peppers, and mashed potatoes, while the mixture is usually flavored with garlic, salt, pepper, oregano, thyme, rosemary, or parsley. Other common additions to this specialty include sweet corn, slices of bacon, mushrooms, beans, b&eacute;chamel sauce, or grated cheese such as Manchego or parmesan. The dish is also popular in Spanish-speaking countries such as Nicaragua.

Berenjenas rellenas

Berenklauw is a popular Dutch street food dish consisting of a combination of meatballs and onions that are fried together and served on a skewer. The dish is often served with a dipping sauce on the side, such as sweet and spicy peanut sauce, or gypsy sauce&ndash;consisting of tomatoes, paprika, onions, and sugar. Berenklauw can be found throughout the Netherlands, sold by street vendors, in pubs, and in bars.

Berenklauw

Iran

Beryani is a traditional dish originating from the province of Isfahan. It usually consists of mutton, tail fat, sheep lungs, onions, cinnamon, saffron, walnuts, pistachios, almonds, mint, salt, and pepper. The mutton, tail fat, onions, water, and oil are cooked in a pot over medium heat until the meat is tender and there are some meat juices left in the pot. The meat is minced with some of the juice and mixed with saffron, mint, salt, and pepper. The sheep lungs are chopped and cooked with water, onions, oil, salt, and pepper. Once cooked, they're stir-fried and minced. The minced mutton and tail fat are flattened into a patty and fried in oil with cinnamon and saffron. Once fried, the meat is traditionally placed on a piece of sangak bread, drizzled with the mutton juices, accompanied by minced sheep lungs, and then topped with pistachio, walnuts, and almond slices. In the past, beryani was served with doogh (a cold yogurt-based drink), onions, and sabzi khordan (a mixture of raw vegetables and fresh herbs).

Beryani

Spain

Berza de acelgas is a traditional Andalusian peasant stew originating from the Isla Menor, just south of Seville. The dish is usually prepared with a combination of lean pork, pork belly, piment&oacute;n, nutmeg, marjoram, haricot beans, chard or spinach, lard, and chorizo sausage. The pork cubes are seasoned with salt, pepper, snutmeg, and marjoram. The pork belly and drained beans are boiled in a large saucepan until the beans become soft. The marinated pork, chorizo, chard (or spinach), and lard are then placed into the pot and simmered until the meat becomes tender and most of the liquid evaporates. This stew is served in deep dishes, and each one should contain a slice of pork belly and a piece of the sausage. It's recommended to serve berza de acelgas with plenty of fresh bread for mopping up the sauce.

Berza de acelgas

Beshbarmak is probably the most popular Kazakh dish. The name of the dish can be translated as five fingers, referring to the nomadic tribes who lived in Central Asia and would eat the dish with their hands. Cooked horse, mutton, beef, or a combination of those three types of meat are served along traditionally prepared thin pasta squares. The dish is then combined with a flavorful sauce made with meat broth, onions, salt, and pepper, and the finished meal is typically paired with a bowl of meat broth on the side. Nowadays, there are numerous versions of beshbarmak, and the event of consuming the dish is often ritualized - different parts of meat are served to people based on their gender, rank, and age in the social structure.

Beshbarmak

Indonesia

This ceremonial Balinese dish comes in two versions: the chicken-based ayam betutu, or the traditional duck version that goes under the name bebek betutu. The whole animal is rubbed and stuffed with a mixture of local spices such as turmeric, ginger, pepper, chili, and shrimp paste. Though the dish is nowadays mainly barbecued, the traditional procedure includes wrapping the seasoned duck or chicken in leaves, placing it in an earth oven, then steaming it over hot coals. If prepared in an old-fashioned way, the dish should always be ordered at least a day ahead. Long steaming time and fragrant spices produce a dish that is moist and full of flavor, and it is usually served at weddings and other important ceremonies.

Betutu

A long skewer of minced lamb or beef, grilled over charcoal, rolled tightly inside a sheet of lavash, cut into slices and served with a tomato-butter sauce and a pool of garlic yoghurt: the beyti is the kebab that Istanbul made rather than inherited. It takes its name from Beyti Güler, whose restaurant in the Florya district has operated since 1945; his original beyti of the 1960s was a cut of lamb wrapped in its own fat, and the wrapped-and-sliced version served everywhere today is a later development that borrowed his name. Within the kebab family it sits closest to Adana and Urfa, since the meat is the same hand-chopped mince on a flat skewer; what makes it a beyti is the lavash, the slicing, and the sauce. It is a dish of knife and fork, not of the hand, and in a kebapçı it is one of the more expensive orders.

The meat is prepared as for an Adana or Urfa skewer: fatty lamb or a lamb-beef mix chopped fine with onion, salt, pepper and red pepper, kneaded, rested cold and pressed along a wide skewer. It is grilled over charcoal until browned and just cooked, then laid on a thin lavash that has been warmed on the grill, often with a line of melted butter or a scatter of parsley, and rolled as tight as a cigar. The roll is cut on the diagonal into pieces three to four centimetres long and arranged on the plate, sometimes brushed with butter and returned to the grill or oven for a minute so the lavash crisps at the edges. The sauce is tomato, fresh or paste, cooked briefly in butter with a pinch of salt and sometimes pul biber, poured over or beside the slices; thick süzme yoghurt with crushed garlic goes alongside, and grilled peppers and tomato complete the plate.

Score the meat as you would an Adana: coarse, juicy, seasoned so lamb leads, with some char and no dryness. Then look at the roll. The lavash should be thin and clinging, soft where it meets the meat and lightly crisp at the cut edges, not thick, doughy or soggy. The slices should hold together when lifted. The sauce should taste of tomato and butter, hot and not sweet, and it should not drown the plate; the yoghurt should be cold, thick and garlicky enough to register. Mark down a beyti built from pre-cooked or pressed meat, a lavash that has turned to paste under the sauce, cold slices that were rolled long before service, ketchup-like sauce, and a version without yoghurt. A plate where the sauce and yoghurt have been mixed into one pink puddle before it arrives has been assembled by someone who did not care.

Beyti kebab

Bhutuwa is a traditional stir-fried dish originating from Nepal. The dish is usually made with a combination of chicken (pork, shrimp, or lamb are also often used), lemon juice, cumin, turmeric, cinnamon, mustard oil, fenugreek, cloves, scallions, garlic, ginger, peas, chili peppers, salt, and black pepper. The chicken pieces are marinated in lemon juice, mustard oil, turmeric, cumin, and seasonings. The cloves and fenugreek are saut&eacute;ed in mustard oil, and the chicken is then browned in the pan with garlic, ginger, and chili peppers. The peas, scallions, and cinnamon are added near the end of cooking. Once done, bhutuwa is typically served with rice, roti, or stir-fried vegetables.

Bhutuwa

Biber dolması is a Turkish delicacy consisting of peppers stuffed with a combination of ground meat (beef or lamb), rice, and onions. There are numerous recipes and variations, so additional ingredients such as raisins, pine nuts, mint, and garlic are also often included in the basic combination of fillings. The stuffed peppers are then slowly boiled in water until they soften. It is recommended to serve biber dolması with fresh bread and yogurt on the side. If desired, the dish can be prepared in a vegetarian version - just leave out the meat and serve the peppers cold.

Biber dolması

Bicky burger is a unique Belgian hamburger that is also popular in the Netherlands, consisting of a sesame seed-topped bun filled with a deep-fried patty made from a combination of pork, chicken, and horse meat. The hamburger is additionally filled with pickles, fried onions, ketchup, hot sauce, and a special dressing consisting of cucumbers, onions, cabbage, cauliflower, and mustard. The first Bicky was made by a Dutch company named Beckers in 1981, and although the company is Dutch, no one knows why they have decided to target the Belgian market in the first place. In 2019, an advertisement for Bicky burger caused an uproar on social media because it shows a man hitting a woman for bringing him a 'fake' Bicky.

Bicky Burger

Philippines

Bicol express is a popular Filipino dish consisting of sliced pork that is doused in a creamy coconut-based sauce and seasoned with shrimp paste and spicy chili peppers. According to popular belief, Cely Kalaw invented the dish in her Manila restaurant. She was inspired by the traditional Bicolano coconut-infused dishes and named the new invention after a Filipino train service operating from Manila to the Bicol region. Creamy and spicy Bicol express is usually served with plain steamed rice on the side.

Bicol Express

Bidos is a traditional stew of the Norwegian S&aacute;mi people. It's made with a combination of reindeer meat (including the heart), onions, potatoes, and carrots. Traditionally, no seasoning is used because the stew already has a rich flavor reflecting the reindeer's pasture. However, the stew can be enriched with a bit of mustard, if desired. The ingredients are slowly cooked until everything is tender. The S&aacute;mi people traditionally serve bidos at weddings and similar festive occasions.