Beef
63 recipes
Droëwors: South African Coriander-Spiced Dried Beef Sausage
Droëwors, South Africa's thin dried beef sausage scented with toasted coriander: how to grind, stuff and air-dry it, choose casings and keep the work clean.
Ganghoe: Korean Scallion-Tied Bundles with Naengi and Beef
Naengi pa ganghoe from Korea: blanched greens and boiled beef, egg and chili strips tied with scallion. Learn the blanch, the even cut and the tie.
Tehari: Old Dhaka One-Pot Beef and Aromatic Rice
Tehari from Old Dhaka, Bangladesh: beef braised in mustard oil and unroasted spices, rice cooked in its gravy. The oil cue, water level and rice swaps.
Shami Kebab: Pakistani Beef and Split Chickpea Patties
Pakistani shami kebab: beef and chana dal simmered dry, ground, filled with green chutney and pomegranate, and fried. Covers the dryness cue and dal swaps.
Pleah Sach Ko: Cambodian Lime-Marinated Raw Beef Salad
Pleah sach ko is a Cambodian salad of raw beef marinated in lime and herbs. Learn the marinade order, the separate dressing and how to buy beef for it.
Soto Bogor: Bogor's Yellow Beef and Coconut Milk Soup
Soto Bogor is the yellow beef and coconut milk soup of Bogor, Indonesia. How to fry the turmeric paste, keep the coconut milk smooth and replace candlenuts.
Soto Padang: West Sumatran Clear Beef Soup with Crisp Fried Beef
Soto Padang is the clear, coconut-free beef soup of Padang, West Sumatra. Learn to keep the broth clear, fry boiled beef crisp and swap spices abroad.
Serunding: Kelantan Spiced Beef Floss Fried Until Dry
Serunding, the dry spiced beef floss of Kelantan, Malaysia: how to pound the shreds fine, when the floss is dry enough, and swaps for tamarind and kerisik.
Suea Rong Hai: Isan Grilled Beef with Toasted Rice Dip
Suea rong hai, crying tiger beef from Thailand's Isan, with a garlic-pepper marinade, a toasted rice jaew, grill timing by thickness, slicing against the grain.
Kenyan Pilau: Beef and Rice Cooked with Whole Spices in One Pot
How to make Kenyan pilau in the style of the Swahili coast, with rice cooked in beef broth, deep golden onions and whole spices. Covers measuring the broth, cooking and resting the rice, choosing ingredients, regional differences and how it relates to Tanzanian pilau.
Kapana: Namibian Beef and Salsa Wrap with Garlic Chilli Oil
Kapana is Namibia's market favorite of beef cooked over an open fire and eaten hot. This home version from the Namibian Food Print wraps pan-fried beef strips, tomato-onion salsa and lettuce in tortillas with garlic chilli oil, for 5 servings. Includes how it differs from street kapana, how to handle the kapana spice, and safety notes.
Jamaican Patties: Turmeric-Yellow Pastry with Spiced Beef Filling
How to make Jamaican beef patties: a pastry colored with turmeric and curry powder, wrapped around ground beef seasoned with thyme, allspice and Scotch bonnet. Covers resting the dough, reducing the filling, sealing, judging the bake, and the patty's history from Jamaica to Toronto.
Imoni: Yamagata Inland-Style Taro and Beef Soup (芋煮)
How to make imoni (芋煮) the inland Yamagata way: taro weighed with its skin on, hand-torn konnyaku, fatty thin-sliced beef and long scallion simmered in a soy sauce, sugar and sake broth. Covers the two-stage soy seasoning, when to add the beef, how to judge the taro's softness, beef food safety, leftovers, and how inland imoni differs from Shonai's pork-and-miso pot and other regional versions.
Nasi Gandul: Rice with Beef in Coconut-Spice Gravy from Pati
How to make nasi gandul, the rice dish associated with Pati in Central Java: beef cooked until tender, a ground spice paste fried with five whole aromatics, and a gravy of the reserved beef broth, coconut milk and kecap manis, spooned over white rice. Covers the ingredients, substitutions, beef safety, troubleshooting and the story behind the name.
Seswaa: Botswana's Pounded Beef Cooked with Salt and Water
How to make seswaa (also called chotlho), the Botswana dish of beef simmered with salt and water until tender, then pounded into coarse strands and moistened with its own reduced broth. Covers amounts for 6 servings, how to judge tenderness and texture, serving with bogobe, fixing mistakes, safe storage, and the dish's place at weddings, funerals and ceremonies.
Domoda: Gambian Beef and Pumpkin Peanut Stew
How to make domoda, the Gambian peanut stew, in a home version with beef, pumpkin, tomato and smooth unsweetened peanut butter simmered in beef broth. Covers the order of the pot, how to judge tenderness and doneness separately, peanut allergy and label checks, cooling and reheating, and how this version relates to the many meat, fish and vegetable domodas made in The Gambia.
Gyūdon: Japanese Beef and Onion Rice Bowl (牛丼)
How to make gyūdon (牛丼), the Japanese rice bowl of paper-thin beef and onion simmered in a savory-sweet dashi sauce. A two-serving, one-pan recipe that starts the sauce in a cold pan, layers onion and beef before the heat goes on, and finishes the scallion under the lid. Includes the cooked-rice amount, choosing beef and dashi, fixing chewy beef, and a clear note on cooking meat through.
Hayashi Rice: Japanese Beef and Onion Sauce over Rice with Red Wine and Demi-Glace (ハヤシライス)
How to make hayashi rice (ハヤシライス), the Japanese home-style yōshoku plate of thinly sliced beef, onion and mushrooms simmered with red wine and canned demi-glace and served over rice. Four servings, a step-by-step order from sautéing the onion to the final knob of butter, how to judge the sauce by its thickness, honest notes on swaps, and why the dish's name has no single settled origin.
Rosto: Gibraltar's Home-Style Beef and Tomato Braise with Penne
How to make rosto, a Gibraltarian family dish of beef braised with tomato, carrot and white wine, finished with separately boiled penne. Follows one published Gibraltar recipe's amounts as written, marks what that recipe leaves unspecified, and explains how other families make it differently.
Danguang-Danguang Satay: Beef Skewers with Grated Coconut and a Separate Curry Sauce
How to make Danguang-Danguang satay, an Indonesian beef skewer described by a vendor as Payakumbuh's own. Based on Adintifa's version: beef tenderloin simmered with grated coconut, spice paste and beef stock, grilled over charcoal, and served with a separate coconut-milk curry sauce thickened with rice flour, plus ketupat and fried shallot.
Empal Gepuk: Indonesian Beef Braised in Santan, Then Lightly Fried
How to make empal gepuk from one home cook's 2008 recipe. Beef thigh is boiled until half tender, sliced along the grain, braised in santan (coconut milk) with spices under a tight lid until nearly dry, pounded only if needed, and fried in a little oil. Includes the cook's coconut-water and instant-santan notes, how it differs from empal gentong, and general food-safety guidance.
Shabu Shabu: Japanese Beef Hot Pot with Kombu Broth and Two Dipping Sauces
How to make shabu shabu at home for two: a clear broth from kombu soaked in water, thinly sliced beef, napa cabbage, shungiku, negi and shiitake, plus ponzu and a homemade sesame dipping sauce. Covers the order for adding meat and vegetables, how to keep the broth gentle at the table, and how to handle raw meat safely.
Sukiyaki: Japanese Beef Hot Pot with Warishita and the Order of Simmering
How to make sukiyaki, the Japanese hot pot of thin beef, negi, grilled tofu, shirataki and mushrooms simmered in a sweet-savory warishita of soy sauce, mirin and water at 100ml each, with 4 tbsp sugar. Covers preparing the ingredients, the order of searing and simmering, eating with beaten egg, the difference between Kanto and Kansai styles, and food-safety basics.
Empanada de Pino: Chilean Baked Empanadas with Beef and Onion
How to make Chilean empanada de pino, baked wheat pastries filled with a beef-and-onion pino, hard-boiled egg and a black olive, with optional golden raisins. Follows Gourmet Chile's 12-empanada recipe: amounts kept in their original units, how to judge the dough, how to fill, seal and bake at 180°C, and honest notes on vegetable shortening, ají de color and the place of empanadas in Fiestas Patrias and everyday Chilean meals.
Peruvian-Style Beef Empanadas with Ají Panca (Empanada de Carne)
How to make Peruvian-style baked beef empanadas from one Peruvian recipe: a butter pastry, a beef filling with ají panca, black olives and hard-boiled egg, half-moon shaping with a folded repulgue seam, and baking at 180°C until golden. Covers the difference between ají panca and ají amarillo, why the filling must cool before wrapping, fixing common mistakes, and how this recipe sits among other Peruvian versions.
Panang Curry: Thai Beef in a Thick, Clinging Coconut Sauce (Phanaeng, พะแนง)
How to make Thai beef panang curry (phanaeng, พะแนง): why the coconut milk is split and fried in stages, how to choose panang curry paste, how to use makrut lime leaves and fish sauce, honest substitutions, how it differs from massaman and green curry, and general food-safety guidance for cooking, cooling and reheating.
Galbi: Korean LA-Style Short Ribs with Pear Marinade (LA 갈비)
How to make LA galbi (LA갈비), Korean grilled beef short ribs cut thin across the bone, in a home frying pan. Covers how to tell the flanken cut from other 'kalbi' cuts, a pear, ginger and soy marinade, rinsing off bone fragments, overnight refrigeration, searing without burning the sugar, and serving with lettuce or white rice. Also explains how galbi-gui differs from galbi-jjim, how to substitute Japanese pear or apple, and how to keep raw meat, marinade and cooked meat apart.
Pašticada: Croatian Dalmatian Celebration Beef with Prunes and Gnocchi
A full recipe for Pašticada, Dalmatia's celebration dish from Croatia: beef marinated overnight in wine vinegar, then braised for 6 hours with prunes and red wine. From marinade tips to serving with handmade gnocchi, with substitutes that work in any home kitchen.
Beef Bourguignon (Bœuf Bourguignon): Beef Slowly Braised in Red Wine
How to make beef bourguignon (bœuf bourguignon) for 4: beef chuck browned and braised in red wine and stock, finished with bacon, mushrooms and pearl onions. Covers Burgundian context, how recipes differ, choosing beef, wine and stock, gentle simmering until the meat pulls apart, fixing the sauce, making it a day ahead, and serving.
Döner Kebab at Home: Turkish Thin-Sliced Meat, Stacked, Chilled and Pan-Seared
A home method for Turkish döner kebab: beef or lamb marinated with onion and yogurt, stacked into a roll, frozen, thawed in the fridge and sliced thin for the skillet. Covers choosing the meat, cooking to 75°C, serving in pide, the İskender plate, and Ankara's regional style.
Philly Cheesesteak: Thin-Sliced Beef, Onions and Melted Cheese in a Long Roll
How to make a Philadelphia cheesesteak at home with thinly sliced ribeye, sautéed onion and melted cheese in a long soft roll. Covers choosing the beef, Provolone versus white American and Cheez Whiz, the right bread, cooking the meat quickly without drying it, the local 'wit' and 'witout' way of ordering, the stories behind its 1930 origin, and how to handle leftovers safely.
Kitfo: Ethiopian Spiced Minced Beef with Niter Kibbeh
How to make kitfo, with Gurage food culture in the background. Covers mitmita, niter kibbeh, ayib, and gomen; a safety-first cooked version for home kitchens instead of raw beef; checking the center with a thermometer; substitutions, storage, sides, and serving with injera.
Zanzibar-Style Pilau: Fragrant Spiced Beef and Rice from Tanzania
A recipe for the beef pilau served at Zanzibar feasts, made in a home kitchen: deeply browned onions, cardamom and cloves, moving the meat broth into basmati, the right liquid to avoid scorching and stickiness, substitutions, storage and serving.
Bulgogi: Korean Sweet-Savory Grilled Beef with Pear Marinade
How to make bulgogi, Korea's sweet-savory grilled beef: thin-sliced beef, a pear marinade with soy sauce and sesame oil, the heat that builds browning, prep that keeps it from turning watery, lettuce wraps, storage, fixes for common failures, and menu ideas with bibimbap and jjigae.
Tafelspitz Recipe: Vienna's Boiled Beef and Broth
A tafelspitz recipe for Vienna's signature beef dish: a single cut of beef simmered gently with aromatics, charred onion and bay leaf. Includes the legend of Emperor Franz Joseph and Sacher, why the broth comes first, apple-horseradish Apfelkren and chive sauce.
Pot-au-Feu Recipe: French Home-Style Beef and Aromatic Vegetable Stew
Pot-au-feu explained the French home-cooking way: beef shank, aromatics, a cold-water start, low heat, a clear bouillon, storage, uses for leftover meat, and serving with mustard and cornichons, with ingredients easy to find and practical substitutes for a winter dinner.
Ghormeh Sabzi: Iranian Herb Stew with Beef and Dried Lime
How to make ghormeh sabzi, Iran's green herb stew. Why the herbs are fried first, how dried lime and red kidney beans work, a beef version for home kitchens, storage, fixes for common mistakes, and how to serve it with rice.
Silpancho Recipe: Bolivia's Thin Breaded Beef Cutlet over Rice
Bolivian silpancho from Cochabamba: a thin breaded beef cutlet over rice and potatoes, topped with a fried egg and llajwa-style salsa. How to layer the plate, why breading goes soggy, and how to store and reheat it.
Sate Padang: West Sumatra's Beef Satay in Turmeric Rice-Flour Sauce
How to make sate padang, the West Sumatran street food: beef simmered in an aromatic broth and grilled on skewers, with a yellow sauce thickened with rice flour. Covers Padang and Pariaman differences, substitutes, storage, common failures and what spices to buy.
Zigni Recipe: Eritrean Spicy Beef Stew
A recipe for zigni, the beloved national dish of Eritrea, a small East African country. From a homemade berbere blend to a rich tomato-based stew and the proper way to eat it with injera, explained from English-language primary sources.
Suqaar Recipe: Somali Diced Beef Simmered with Xawaash
A recipe for Somali home-style suqaar made with small cubes of beef, onion, potato, and carrot, plus the homemade spice mix xawaash. Covers the blend of toasted and ground cumin and coriander, how to cut the meat, the morning habit of eating it with canjeero, and how to pair it with rice or flatbread.
Bosanski Lonac Recipe: Bosnian Layered Pot Stew of Beef, Lamb, and Vegetables
Bosnia and Herzegovina's national dish bosanski lonac: beef and lamb, cabbage, potato, tomato, and green beans layered in a pot and simmered for 3 hours. Covers its origin as a miners' pot, why you don't stir and keep the layers, how much water to use, and how to make it in a clay pot or the oven.
Pasulj Recipe: Serbian White Bean and Beef Soup
Pasulj is Serbia's national bean dish, here a white bean and beef soup. Explains why not to stir the beans, the flour roux (zaprška) and undercooked beans.
Čobanac: Slavonian Shepherd's Paprika Stew from Croatia
A recipe for čobanac, the stew of Slavonia in eastern Croatia, made with beef, pork, pig's trotters, onions, and sweet and hot paprika. Covers the name that comes from the shepherd's pot, the festival scene of cooking in a big outdoor kettle, why the meats go in at different times, and how to simmer it for 2 and a half hours.
Svíčková Recipe: Czech Beef Sirloin in Root Vegetable Cream Sauce
A full svíčková na smetaně recipe: beef sirloin simmered slowly with root vegetables and finished in a rich cream sauce, with homemade bread dumplings (knedlíky), cranberry sauce, substitutions for hard-to-find ingredients, and the dish's place in Czech food culture.
Gaisburger Marsch: Stuttgart's Beef Broth with Potatoes and Spätzle
A recipe for Gaisburger Marsch, the Stuttgart classic, made in a home kitchen. A clear beef broth, potatoes, homemade spätzle, and browned onions come together, with substitutions, heat control, storage, common failures, and how it is eaten locally.
Hachee: Dutch Beef and Onion Stew with Vinegar and Spices
A recipe for hachee, the Dutch winter home-cooking stew of beef, plenty of onion, wine vinegar, cloves, bay leaf, cardamom and spice cake. Covers why vinegar tenderizes the meat, how to thicken the sauce, serving with mashed potatoes and red cabbage, and a method from a 19th-century cookbook.
Kibbeh bil Sanieh: Lebanese Baked Kibbeh in a Tray
How to make kibbeh bil sanieh, Lebanon's baked kibbeh. Fine bulgur and lean beef are layered around a pine-nut filling and baked in diamonds, with a shaping method that resists cracking, substitutions, mezze sides, storage, shopping decisions, and how to recover when something goes wrong.
Churrasco Recipe: Brazilian Charcoal-Grilled Beef at Home
Churrasco is charcoal-grilled beef from southern Brazil, usually picanha with coarse salt. Covers heat control, vinagrete, farofa and internal temperature.
Hilachas: Guatemalan Shredded Beef Stew
Hilachas is a Guatemalan shredded beef stew in a recado sauce. Covers shredding the beef, potato doneness, tomatillo substitutes and storage.
Bihari Kebab Recipe: Thinly Sliced Spiced Grilled Beef
Bihari kebab is a South Asian beef dish in which thin slices are marinated long with green papaya, mustard oil, and spices, then grilled. Its Bihar origins and roots in Pakistan, how to slice beef so it stays tender, heat control, substitutes, storage, and how to serve it.
Lok Lak: Cambodian Stir-Fried Beef with a Lime and Black Pepper Dip
Lok lak is Cambodian stir-fried beef, seared over high heat with a lime and black pepper dip. Covers seasoning, substitutes, vegetables, rice and storage.
Shuizhu Niurou: Sichuan Water-Boiled Beef in Red Chili Oil
Shuizhu niurou (水煮牛肉) is Sichuan boiled beef: sliced beef poached in Pixian doubanjiang red oil, finished with sizzling oil. Includes substitutes and fixes.
Chashushuli: Georgian Beef and Tomato Stew
Chashushuli is Georgia's beef and tomato stew. A home-kitchen guide with exact amounts and step photos: browning the beef, managing the moisture of tomato and onion, substitutes for khmeli suneli and adjika, when to add the herbs, storage, fixes, and serving with lobio and khachapuri.
Carbonnade Flamande: Belgian Beef Stew Braised in Beer
Carbonnade flamande is a Belgian beef stew braised for 4 hours in Belgian beer and brown sugar. Served with mustard bread and frites, with beer choices.
Goulash (Gulyás): Hungary's Paprika and Beef Soup
A complete recipe for gulyás, Hungary's national dish. How to use paprika, the heat trick that keeps it from scorching, how to cook the onions down, and how to make csipetke dumplings, all with ingredients you can find in an ordinary grocery store.
Argentine Asado: Charcoal Grilled Beef at Home with Chimichurri and Salsa Criolla
How to recreate Argentine asado in a home kitchen: bone-in short ribs, skirt steak and chorizo, chimichurri, salsa criolla, managing charcoal or grill-pan heat, cut substitutions and storage.
Picanha: Brazilian Fat-Cap Steak Over Charcoal
How to make Brazilian picanha at home: how much fat cap to keep, when to apply coarse salt, shaping and skewering, substitutes for the cut, charcoal vs. an indoor griddle, farofa and vinagrete on the side, and safe doneness and storage.
Guyanese Pepperpot: The Black Meat Stew of Guyana
Guyanese pepperpot is a black stew of beef shank and pork simmered with cassareep, eaten with bread on Christmas morning. Covers cassareep substitutes.
Soup Joumou: Haiti's New Year's Day Pumpkin Soup
Soup joumou, eaten in Haiti on January 1, as one pot where the sweetness of squash meets the green aroma of epis. Covers how long to tenderize the beef, when to add vegetables and pasta, adjusting Scotch bonnet heat, substitutes for squash and turnip, storage, and what is worth seeking out, drawn from overseas sources and the Haitian table and brought into a home kitchen.
Pabellón Criollo: Venezuela's National Dish of Shredded Beef, Black Beans, Rice, and Plantains
Pabellón criollo is Venezuela's national dish of shredded beef, black beans, white rice and fried plantains. Learn substitutes, storage and arepa stuffing.
Kala Bhuna: Chittagong's Beef Fried Down Until Black
Kala bhuna is a Chittagong beef dish fried down slowly until black with mustard oil, whole spices, onion and yogurt. Covers the name and the frying time.
Haleem: Pakistan's Slow-Cooked Beef and Wheat Porridge
How to make haleem, the thick Pakistani porridge of cracked wheat, lentils and beef: heat control, stirring so the pot doesn't scorch, substitutions, fried onion and garnishes, storage, reheating, troubleshooting, menu ideas, background and FAQ.