World Recipes

Whole-animal slow-grill over wood/charcoal — Argentina's sacred ritual.

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.

Slow-braised beef in a deeply complex dried chile consomme, served with tortillas for dipping.

Stewed beef in rich chili consommé, dipped and griddled.

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

Marinated thin-sliced beef grilled over flame — Korea's most beloved dish.

Slow-cooked beef shank stew with bone marrow, thickened with wheat flour and spiced with a complex nihari masala — Lahore's pride.

Aromatic beef broth with rice noodles, herbs, and rare beef — Vietnam's soul.

A deeply aromatic beef and rice noodle soup with star anise, cinnamon, and charred ginger, served with fresh herbs and bean sprouts.

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.

Cape Malay curried mince baked with a savory egg custard topping, South Africa's national dish.

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

Paper-thin slices of beef marinated in soy, sesame, pear, and garlic, grilled or pan-seared until caramelized.

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

A spicy, lemongrass-scented beef and pork noodle soup from Central Vietnam with thick round rice noodles.

Silky wide rice noodles wok-seared with beef, bean sprouts, and chives in dark soy sauce with intense wok hei.

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

Baked pastry pockets with spiced beef, olives, and hard-boiled egg.

Hand-crimped pastry turnovers filled with spiced beef, olives, hard-boiled egg, and cumin, baked or fried.

Marinated flanken-cut short ribs grilled until caramelized.

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

Pleated soup dumplings filled with spiced beef and pork, holding a pocket of savory broth inside.

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

Layers of pasta, meat ragù, béchamel, and Parmigiano baked until golden.

Beef stir-fried with onions, tomatoes, and fries — Chinese-Peruvian fusion.

Peruvian-Chinese stir-fry of beef, tomatoes, and onions with soy sauce, served over fries and rice simultaneously.

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.

Oxtail braised with butter beans in a rich, dark sauce of soy, allspice, and scotch bonnet.

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.

Slow-roasted beef rib served with puffy Yorkshire puddings, roast potatoes, gravy, and horseradish.

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.

Slow-cooked beef cheeks in adobo, shredded for tacos.

Grilled marinated steak chopped and served on corn tortillas.

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 sauteed with mushrooms and onions in a sour cream and mustard sauce, served over egg noodles.

Chunks of beef braised in dark ale with onions and mushrooms, topped with puff pastry and baked until golden.

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.

Cubed beef seared in a wok and tossed with watercress and lime dressing.

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

Chopped smoked brisket on flour tortillas with pickled onions, cilantro, and salsa.

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

Baked empanadas with a juicy pino filling of hand-diced beef, onion, olives, raisins, and hard-boiled egg.

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.

Corn tortillas rolled around seasoned beef or cheese, smothered in a flour-based chili gravy and baked with cheese.

Marinated skirt steak grilled over high heat and sliced thin, served sizzling with peppers and onions.

Thinly sliced beef simmered in sweet soy over rice — fast comfort food.

Thinly sliced beef and onions simmered in a sweet soy-dashi sauce, served over steaming rice.

Flaky, turmeric-yellow pastry filled with seasoned spiced ground beef.

Sweet potato glass noodles stir-fried with vegetables and beef.

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.

Breaded beef cutlet topped with tomato sauce, ham, and melted mozzarella, baked until bubbly.

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.

Greek baked pasta with layers of tubular pasta, spiced beef ragu with cinnamon, and a thick bechamel top.

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.

Cubed beef seared in a screaming-hot wok with garlic and butter, served over watercress with a lime-pepper dipping sauce.

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.

Velveted beef slices with broccoli in oyster sauce — takeout classic.

Thinly sliced beef marinated in calamansi and soy sauce, pan-fried with caramelized onion rings.

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

Crimped pastry turnover filled with beef, potato, swede, and onion, baked until golden.

Tiny meatballs, escarole, and pastina in chicken broth.

Glass noodles stir-fried with vegetables, beef, and sesame oil in a sweet soy sauce.

Beef braised in tomato sauce with liver spread, potatoes, bell peppers, and olives — a Spanish-influenced Filipino stew.

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.

Crispy-coated beef strips in sweet soy-ginger sauce with scallions.

Ice-cold buckwheat noodles in tangy beef broth — summer specialty.

Japanese comfort food: beef, potatoes, onions in sweet soy broth.

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.

Slow-cooked beef or goat trotters in a rich, gelatinous spiced broth — traditionally a breakfast dish.

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

Triangular pastry filled with spiced ground beef and onions, a staple snack across East Africa via Indian influence.

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.

Thin beef slices rolled around a filling of mushrooms, onions, and pickled cucumber, braised in gravy.