World Recipes

The ritual of slow-grilling various beef cuts over wood embers, Argentina's defining culinary tradition.

Burgundy beef stew — the French braise that defines the technique.

Burgundy beef stew braised in red wine with lardons, pearl onions, mushrooms, and aromatics.

Massive T-bone from Chianina cattle, grilled rare over coals.

Beef slow-cooked for hours in coconut milk, lemongrass, galangal, and chilies until the sauce is completely absorbed and the meat is dark and intensely flavored.

Whole packer brisket rubbed with salt and pepper, smoked low and slow over post oak for 12-16 hours.

Rice bowl with seasoned vegetables, meat, egg, and gochujang — mix before eating.

Rice topped with seasoned vegetables, beef, a fried egg, and gochujang, mixed together before eating — optionally in a sizzling stone pot.

Deep crimson beet soup with beef, cabbage, potatoes, and dill, served with a generous dollop of sour cream.

Spicy, funky beef noodle soup from Hue — Vietnam's other great noodle soup.

All-meat, no-bean Texas chili made with chunks of beef and a pure dried chile paste.

Hungarian paprika-spiced beef soup with potatoes, carrots, and csipetke (pinched pasta), not to be confused with stew versions.

Ethiopian beef tartare of finely minced raw beef warmed in niter kibbeh spiced butter and mitmita chile.

Mild, rich curry with potatoes, peanuts, and warm spices — Persian-influenced.

A mild, rich curry with warm spices, potatoes, peanuts, and slow-braised beef in thick coconut sauce.

Braised veal shanks with gremolata — Milan's signature.

Cross-cut veal shanks braised in white wine and broth, finished with gremolata, served with risotto alla milanese.

Top sirloin cap grilled on skewers — Brazilian churrascaria's star cut.

Thick-cut top sirloin cap with its fat cap intact, skewered and grilled over charcoal with coarse salt.

Shredded beef in tomato sauce — 'old clothes' because of the shredded texture.

Shredded flank steak braised in a sofrito of tomatoes, peppers, and olives, Cuba's national dish.

Rich, slow-simmered meat sauce with tomatoes over spaghetti.

Thinly sliced beef coated in yaji spice (ground peanuts, ginger, cayenne) and grilled over charcoal.

Torpedo-shaped fritters with a green banana and yautia dough shell filled with picadillo.

Marinated beef heart skewers grilled over charcoal, brushed with aji panca sauce.

Thinly sliced beef marinated in papaya and spices, grilled on skewers until charred and tender.

Air-dried, vinegar-cured beef seasoned with coriander and pepper, South Africa's iconic snack.

Coiled South African sausage of beef, pork, and spices including coriander, cloves, and nutmeg.

Flat, pan-fried beef patties from Peshawar studded with tomatoes, pomegranate seeds, and aromatic spices.

Roman-style braised oxtail with tomatoes, celery, and cocoa — rich and complex.

Corn-dough empanadas filled with seasoned potato and beef, deep-fried to a satisfying crunch.

Spiced ground beef kafta baked in a tray with sliced potatoes, tomatoes, and tahini sauce.

Oxtail braised in a thick peanut-annatto sauce with eggplant, banana blossom, and bok choy, eaten with shrimp paste.

Spiced beef meatballs simmered in a cumin-paprika tomato sauce with eggs cracked on top, served with bread.

Rich peanut butter stew with beef and root vegetables, common across the Sahel region from Senegal to Mali.

East Africa's beloved slow-grilled goat or beef, seasoned simply with salt, lime, and chili.

A thick, dry-style curry with peanuts, kaffir lime, and reduced coconut cream clinging to tender beef slices.

Aromatic spiced rice with meat cooked in a blend of cumin, cardamom, and cinnamon, reflecting Swahili coast spice trade heritage.

Classic French boiled beef dinner with root vegetables and broth.

Layered meat and vegetable stew slow-cooked in a cast iron three-legged pot over coals, never stirred.

Beef roast marinated for days in a vinegar-wine mixture with spices, then braised and served with a sweet-sour gingersnap gravy.

Slow-cooked beef stew in a rich berbere and onion sauce, the everyday version of wat.

Pan-seared steak with French fries and herb butter — bistro perfection.

Pan-seared steak (typically bavette or entrecote) served with twice-fried crispy frites and a pan sauce.

Beef stew with a bounty of small whole onions, red wine, tomato, and warm spices like cinnamon and allspice.

Sweet soy-braised beef hot pot with vegetables, tofu, and raw egg dip.

Slow-simmered beef tongue, diced and served on corn tortillas.

Grilled marinated beef steak sliced and served with a fiery nam jim jaew dipping sauce of toasted rice, chili, and lime.

Sautéed meat with onions, peppers, and spices — the Ethiopian stir-fry.

Quick-sauteed cubes of beef or lamb with onions, peppers, and rosemary, served sizzling on a clay plate.

Shredded beef pan-fried until crispy with caramelized onions and lime, a textural marvel.

Venezuela's national plate of shredded beef, black beans, white rice, and fried sweet plantain.

Cold sliced veal with creamy tuna-caper sauce — surprising and elegant.

Thinly sliced cold poached veal blanketed in a creamy tuna-caper-anchovy sauce, a Piedmontese summer classic.

American-Italian comfort: ziti with meat sauce, ricotta, and melted mozzarella.

Hearty Mexican beef and vegetable soup with corn on the cob, potatoes, cabbage, and squash.

Tiny meatballs, escarole, and pastina in chicken broth.

Flank steak rolled around hard-boiled eggs, vegetables, and herbs, poached or grilled and served cold in slices.

Tripe soup in red chili broth with hominy — the hangover cure.

Spicy Georgian beef stew in a tomato-herb sauce with heavy use of cilantro, garlic, and chili.

Deep-fried mashed potato balls stuffed with spiced ground beef, olives, and hard-boiled egg.

Ground beef hash with olives, raisins, capers, and tomato sauce, a sweet-savory weeknight staple.

Milky white ox bone broth simmered 12+ hours — you season it yourself.

Traditional Russian cabbage and beef soup with root vegetables, served with sour cream and rye bread.