Recipes Tagged “beef”

Japanese curry rice on an off-white oval plate with a thin rust-brown rim: a mound of white short-grain rice on the left, a thick, glossy brown curry with chunks of beef, potato and carrot on the right, and a small heap of red fukujinzuke pickles, with a steel spoon and a glass of water on a light wooden table

Japanese

Japanese Curry Rice: Kare Raisu with a Homemade Roux

4 servings · 2 hr 35 min

A brown glazed clay bowl of birria de res on a dark wooden table: chunks of braised beef and a bone-in piece of shank in a brick-red consomé with a thin orange-red sheen of fat, topped with finely diced white onion and chopped cilantro, with lime wedges, a stack of warm corn tortillas in a cloth and a small dish of dark red chile salsa beside it

Mexican

Birria de Res: Jalisco-Style Beef Birria in Red Consomé

6 servings · 12 hr

Lomo saltado on a cream stoneware plate with a speckled rim, on a striped red, orange and blue Andean cloth: seared beef strips, one pink inside, red onion petals, tomato wedges and yellow ají amarillo strips in a thin brown sauce, with thick golden fries and a dome of white rice, a fork and spoon beside it and a glass of purple chicha morada behind

Peruvian

Lomo Saltado: Peruvian Beef Stir-Fry with Fries and Rice

4 servings · 1 hr

Rawon in a deep pale pink ceramic bowl on a rattan placemat: cubes of dark braised beef in a thin near-black broth dotted with reddish oil, topped with short bean sprouts, scallion rings and fried shallots, with a plate of rice, a halved salted egg with an orange yolk, a dish of sambal, prawn crackers and a lime wedge around it

Indonesian

Rawon: East Javanese Black Beef Soup with Keluak Nuts

6 servings · 2 hr 30 min

Feijoada in a black clay pot with two looped handles: a thick, glossy, near-black stew of whole black beans with coins of smoked sausage, pork ribs and chunks of beef, surrounded by bowls of white rice, shredded green collards, golden farofa and orange slices

Brazilian

Feijoada: Brazil's Black Bean and Pork Stew, Made at Home

8 servings · 15 hr 30 min

A white bowl of Nigerian egusi soup: soft yellow-orange lumps of cooked melon seed in red palm oil sauce with chopped spinach, chunks of braised beef and flakes of dried fish, a smooth ball of pounded yam on a plate beside it and a spoon on the linen

Nigerian

Egusi Soup: Nigerian Melon Seed Soup with Beef and Spinach

6 servings · 2 hr 20 min

Mapo tofu in a white porcelain bowl with a blue band: soft cubes of tofu glazed in glossy red chili bean sauce with crumbles of beef, red oil at the edges, ground Sichuan pepper and thin slices of green onion on top, beside a bowl of steamed rice and a pair of chopsticks

Chinese

Mapo Tofu: Sichuan Tofu with Beef in Chili Bean Sauce

4 servings · 40 min

Jamaican oxtail stew in a silver cast-aluminium Dutch pot, dark glossy pieces of oxtail falling from the bone with butter beans, a round of carrot and a whole orange scotch bonnet, beside a plate of rice and peas with fried ripe plantain

Jamaican

Jamaican Oxtail: Slow-Braised Sunday Stew with Butter Beans

6 servings · 7 hr 45 min

Beef rendang in a mustard-yellow enameled Dutch oven: dark, glossy chunks of slow-cooked beef coated in a thick brown coconut and chile paste, with a knotted lemongrass stalk and makrut lime leaves on top and a bowl of steamed white rice beside the pot

Indonesian

Indonesian Beef Rendang, Slow-Cooked in Coconut Milk

8 servings · 3 hr 30 min

Classic pot roast in a red enameled cast-iron Dutch oven, partly sliced, with carrots, halved potatoes, onion wedges and gravy

American

Classic Pot Roast with Carrots and Potatoes (Dutch Oven)

6 servings · 4 hr