Meat Dish

Portugal

Bifana is a classic Portuguese sandwich that employs few ingredients but makes for an exquisite dish. It consists of a seasoned, lightly pounded, sliced or whole pork steaks that are simmered in garlicky sauce, and then placed inside a bread roll. The variations on this classic can slightly differ depending on the region. In the north, the steaks are simmered in a spicy broth that is usually drizzled on the bread roll. Bifana is traditionally consumed without additional condiments, but it is occasionally accompanied by saut&eacute;ed onions. In Lisbon, the meat is sometimes marinated and grilled, while mustard is a common accompaniment in Lisbon and in the south of Portugal. Regardless of the slight differences, all varieties produce moist and juicy steaks that perfectly pair with crusty bread rolls. Not much is known about the origin of bifana, and even though it is enjoyed throughout the country, it is often suggested that it first appeared in the municipality of Vendas Novas. The popularity of bifana in Portugal is reflected in the fact that even McDonalds has included it in their menu under the name McBifana.

Bifana

Bife &agrave; caf&eacute; is a unique Portuguese meat dish. The dish is a twist on the classic veal steak called bife de vitela. It's prepared with veal steaks, butter, garlic, bay leaves, cream, and coffee. The meat is browned in butter with garlic, and it's then combined with the sauce consisting of cream, coffee, and pan juices. As soon as it begins to boil, the heat is turned off and the steak can be served, preferably garnished with coffee beans. It's recommended to serve bife &agrave; caf&eacute; with fries on the side.

Bife à café

Bife &agrave; Parmegiana is a beloved Brazilian dish that draws its roots from Italian cuisine, specifically the Italian classic parmigiana dishes, like chicken parmigiana or veal parmigiana. In this version, the main protein is a tender beef cutlet, typically made from high-quality cuts such as sirloin, filet mignon, or even ribeye. The preparation begins by pounding the beef cutlet to tenderize it, then seasoning it with salt and pepper. The cutlet is coated in flour, dipped in beaten eggs, and finally covered with breadcrumbs before being fried until golden brown and crispy on the outside. Once fried, the beef is topped with a generous amount of tomato sauce (often a rich, homemade marinara sauce) and mozzarella cheese or sometimes Parmesan cheese. The dish is then baked in the oven until the cheese melts and becomes bubbly and golden, creating a flavorful blend of crispy breading, tender beef, savory tomato sauce, and gooey cheese. Bife &agrave; Parmegiana is traditionally served with a variety of sides, commonly white rice, French fries, or mashed potatoes, and sometimes accompanied by salad. The dish is hearty, rich, and comforting, making it a favorite in Brazilian homes and restaurants alike.

Bife a Parmegiana

Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, namely the bife de chorizo angosto (thin sirloin) and the bife de chorizo mariposa (butterflied sirloin). And if you want to judge the quality of someone&rsquo;s barbecue or the quality of a barbecue place, ask for this steak. Also, if you get one with more than a generous amount of fat, know you've been served a cheap and bad-quality one.

Bife de chorizo

A classic Swedish dish, biff &agrave; la Lindstr&ouml;m is a piquant Swedish burger, which distinguishes itself from other burgers in its use of pickled beets and capers that add a unique flavor to it. Minced beef, eggs, chopped onions, pickled beetroots, capers, and seasonings are combined together and then formed into flat burgers, which can be either fried or grilled. The burgers are served hot, usually for lunch, alongside boiled or roasted potatoes, green salad, kale, asparagus, or dark gravy. They can sometimes be topped with a fried egg or garnished with pickled beets and mustard. As with many classic dishes, this one also has several variations that call for mashed potatoes, breadcrumbs, heavy cream, or juice to be added to the meat mixture. Small-sized versions of this burger are often served at Swedish buffets.

Biff à la Lindström

Biftekia is a traditional dish that&rsquo;s often described as a cross between burger patties and slightly flattened meatballs. The patties are made with a combination of ground pork, beef, or lamb, and the meat is mixed with onions, breadcrumbs, eggs, and aromatic herbs such as mint and oregano. Once shaped, the biftekia are usually fried in hot oil until they&rsquo;re fully cooked, but they can also be grilled. When served, these meat patties are typically accompanied by fries, red onions, or cooked vegetables. The dish is especially popular during summer as a barbecue staple.

Biftekia

Polish cuisine prides itself in hearty and comforting dishes, and bigos&ndash;a traditional Polish stew&ndash;is one of the classic representatives of their culinary tradition. Also known as hunter&rsquo;s stew, bigos is highly versatile, and any meat can be used in its preparation. Most commonly, the dish is made with pork, but the choice of meat typically depends on its availability and personal preferences. Sauerkraut, potatoes, bacon, and kielbasa are some of the additional ingredients which complete the dish. Although simple in preparation and ingredients, bigos is time-consuming because it is traditionally simmered for hours until all of the flavors are thouroughly combined. Originally, it was prepared for hunters during the long and exhausting hunting seasons. It has been present in the Polish culinary tradition since the 17th century, and today it is regarded as the national dish of the country. It is usually served as the main dish, usually accompanied by sliced bread on the side. Polish tradition suggests that it should be preceded or followed by a shot of famous Polish vodka. The flavorful bigos is also often enjoyed in Ukraine, Belarus, and Lithuania.

Bigos

India

Bihari kebab is a traditional Indian-Pakistani dish that's unique for its marinade, infused with mustard oil, dahi, poppy seeds, nutmeg, garam masala, and papaya paste. The dish is prepared with thinly sliced fillets, usually beef. It's marinated for a long time, then placed on wooden skewers and cooked on a grill. Once done, the chunks of meat are usually served on paratha or naan with chutneys, onions, and chili.

Bihari kebab

Binagoongan is a traditional dish and a technique of preparing food originating from the Philippines. It consists of protein (usually pork belly) that's cooked with shrimp paste. Vegetables such as water spinach or meat such as beef or chicken can be used instead of pork, which is saut&eacute;ed or braised with shrimp paste and additional ingredients such as bay leaves, peppercorns, garlic, chili peppers, eggplant, or pineapple chunks. Once prepared, binagoongan should be very salty and it's usually served with steamed white rice. In order to subdue the saltiness, vinegar and sugar are often added to binagoongan.

Binagoongan

Birkaguly&aacute;s is a version of a traditional Hungarian goulash prepared with mutton as the key ingredient. The mutton is cooked in a mix of vegetables such as carrots, onions, garlic, tomatoes, potatoes, and celery. The combination is usually flavored with parsley, paprika, black pepper, salt, and caraway seeds. Some recipes also suggest the inclusion of red wine sauce to the mix. Birkaguly&aacute;s can be served with dumplings, sour cream, or sp&auml;tzle noodles.

Birkagulyás

Germany

This traditional North German specialty uses a combination of pears, green beans, and bacon (birnen, bohnen und speck in German), yielding a uniquely flavored dish. Peeled and cored cooking pears (kochbirnen) are simmered with French beans or string beans along with pieces of smoked streaky bacon until tender. They're cooked in an aromatic broth which is seasoned with summer savory, thyme, parsley, salt, and pepper. Sweet, savory, and smoky, the dish has been traditionally prepared from late summer through early fall, and it is typically enjoyed with a side of potatoes or German dumplings (kl&ouml;&szlig;en).

Birnen, Bohnen und Speck

Mexico

Birria is a traditional, slow-cooked goat (although it can also be made with beef, lamb, mutton, or chicken) stew originating from the Mexican state of Jalisco. Colloquially, birria means mess, used in context to refer to anything of inferior quality, indicating the working-class origins of this humble dish. The slow-cooking method ensures that the meat is extremely tender. Other ingredients in the stew include roasted chili peppers, garlic, cumin, bay leaves, and thyme. On street stands, known as birrierias, birria is served only in the mornings, since it has a reputation of being a great hangover cure. It is commonly served with corn tortillas and garnished with onions, coriander, and lime wedges, especially on Christmas, New Year, and wedding menus, where this flavorful stew is also commonly consumed.

Birria

Birria tatemada is a variation of the traditional Mexican birria dish, typically made with goat meat. The meat is marinated in a blend of chili peppers and spices and then slow-cooked until very tender. The "tatemada" refers to the process of charring or roasting, which adds a distinctive smoky flavor to the dish. After cooking, the meat is often shredded and served with corn tortillas and salsa. It can also be served with rice and beans or used as a filling for tacos or burritos.

Birria tatemada

A unique American burger known as bison burger is a type of hamburger that uses meat from the North American bison. This hamburger is often called buffalo burger as bison meat is frequently incorrectly referred to as buffalo meat, which is usually used for the meat coming from the African buffalo and water buffalo. Although this burger has less cholesterol and fat than typical burgers, the higher price of buffalo meat makes it a special treat. The bison burger patty is typically placed inside a soft bun and served with various toppings such as onions, lettuce, tomato slices, red slaw, and cheddar cheese, with sweet fries often served on the side.

Bison Burger

Lomo a la pobre or bistec a lo pobre is a large meal similar to Chorrillana that is popular in Chile and Peru. In its basic form, the meal consists of steak, fried onions, fried potatoes, fried eggs, and rice. A large beef steak (usually rubbed with garlic) is fried, then topped with fried eggs with runny yolks, while onions and potatoes are served on the side. The name of this meal translates to poor man's steak, despite the fact that this dish is hearty and very nutritious. In Chile and Peru, it is almost always served for lunch.

Bistec a lo pobre

Italy

A T-bone or porterhouse cut at least three fingers thick from a Chianina or other large Tuscan breed, grilled over wood embers for a few minutes a side, stood on its bone to finish, and served rare with salt, pepper and olive oil: the bistecca alla fiorentina is Florence's main course and it comes with rules. The cut must include the fillet and the sirloin on either side of the bone, which is why a bone-in rib or a boneless steak sold under the name is a mislabel. The weight starts at a kilo and usually runs to a kilo and a half, which is a meal for two or three. The name is Florentine and the tradition is tied to the feast of San Lorenzo in August, when the Medici are said to have roasted whole oxen for the city, but the dish as it is now served dates from the nineteenth century and the restaurants around the central market.

The steak is dry-aged for two to four weeks and brought fully to room temperature, which for a piece this thick means hours out of the fridge. It goes onto a grill over hard-wood embers, oak or olive, close to the heat, with no oil and no salt, for five to seven minutes a side until a dark crust forms, then it is stood upright on the bone for a few minutes so the heat reaches the centre by conduction. The inside should be al sangue, around 45 to 50°C, warm and red; a Florentine butcher will tell you that asking for it cooked more is asking for a different dish. It rests briefly, is salted with coarse salt and sliced from the bone into thick strips, the fillet and the sirloin kept separate, then dressed at the table with Tuscan olive oil and pepper. Lemon is a tourist addition. Sides are cannellini beans or roast potatoes, and a Chianti.

Judge the cut before the cooking: look for a bone with meat on both sides, real thickness, and a crust that is charred in places and smells of wood. The centre should be red and warm, not cold, not grey; the band between crust and centre should be a few millimetres, which means the fire was hot. The meat should be tender enough to cut easily and taste of aged beef, with salt on the surface and nothing else. Mark down a steak cut thin and cooked through, a pale crust from a gas grill or a pan, a cold raw centre from a steak that went on straight from the fridge, meat sliced before it rested, and sauces, butter or rosemary marinades that hide the beef. Price is high because the cut and the ageing are expensive; a cheap fiorentina is a warning, not a bargain.

Bistecca alla Fiorentina

Bistec de palomilla is a traditional meat dish. It's made with a combination of top sirloin beef, garlic, lime juice, onions, salt, pepper, and olive oil. The steak is cut super thin, marinated in garlic, lime juice, and seasonings, then pan-fried. When served, the meat is topped with sliced onions that have been fried in the same pan with the steak. Traditional accompaniments to the dish include black beans and rice. If desired, bistec de palomilla can be garnished with chopped parsley.

Bistec de palomilla

Bistec encebollado is a flavorful dish popular throughout Latin America, consisting of an adobo-spiced, marinated beefsteak combined with onion sauce and large onion rings on top. The wonderful flavors of bistec encebollado come from marinating the meat over a long period of time, usually anywhere from 10 to 12 hours. It is recommended to pair the dish with rice, pigeon peas, and fried plantains.

Bistec encebollado

Bistec picado is a Panamanian dish made with finely chopped pieces of meat (traditionally beef) which are braised with chili peppers in a rich tomato sauce. Once prepared, the dish is usually topped with onions, bell peppers, or both. Standard accompaniments include white rice and fresh salads. Regarding the name of the dish, bistec means steak, while picado means ground. Bistec picado is also popular in Cuba and Guatemala.

Bistec picado

Philippines

Bistek Tagalog is a traditional meat dish originating from the Philippines. It consists of thinly sliced beef that's marinated and braised in a combination of citrus juice (usually from lemon, lime, or calamansi fruit), onions, garlic, soy sauce, and pepper. It is believed that the dish was derived after the Spanish bistec encebollado. When properly prepared, the flavors should be savory, salty, and tangy. It's important to use only the freshest beef and the most tender cuts such as top round and sirloin. The dish is traditionally garnished with pan-fried onion rings on top and served with steamed rice on the side.

Bistecca alla Fiorentina (1)1 review

Bistecca alla Fiorentina 1 review