63 articles
Milanesa
Milanesa is a breaded, fried cutlet of meat named after Milan, brought to Argentina and Uruguay by Italian immigrants and now an everyday staple there.
Ossobuco
Ossobuco (os büs, "bone with a hole") is a Milanese braised veal shank dish with marrow, made in bianco without tomato or modern with tomato, finished with gremolata and paired with risotto alla milanese.
Oxtail
Oxtail, or cow tail (queue de bœuf, rabo de toro), is a collagen-rich beef variety meat sold in cross-sections, braised 3–5 hours into gelatinous stews such as Jamaican oxtail, kare-kare, and sokkoritang.
Pares (food)
Pares is a Filipino dish of beef braised in sweet-savory soy sauce with star anise, served with garlic fried rice and broth, named from Tagalog for "pair".
Picadillo
Picadillo: Spanish and Latin American dish of seasoned ground or minced meat with tomato, onion, peppers; from picar, to mince. Mexican, Cuban, Filipino giniling, Costa Rican vegetable hash, and Spanish chorizo-meat versions differ.
Pot roast
Pot roast is an American beef dish, also called Yankee pot roast in its New England vegetable version: a tough cut such as chuck or brisket browned, then braised slowly in a covered pot with a little liquid until tender, an Americanism in print since 1881.
Pot-au-feu
Pot-au-feu, French "pot on the fire," is the traditional French boiled beef and vegetable stew, broth served first, meat second; national dish of France, attested from the 17th century.
Poutine
Poutine is a Québécois fast-food dish of french fries topped with fresh cheese curds and hot brown gravy, created in Centre-du-Québec around 1957 at Warwick and 1964 at Drummondville, and now a national Canadian dish.
Ragù
Ragù, from French ragoût, is the Italian family of slow-cooked meat sauces for pasta; the two main versions are minced-meat, lightly tomatoed ragù alla bolognese, codified in 1982 and updated in 2023, and whole-cut, tomato-rich ragù napoletano.
Rendang
Rendang (randang) is a Minangkabau slow-cooked meat dish from West Sumatra, Indonesia, made with coconut milk and spices; dry Indonesian rendang differs from wetter Malaysian kalio-style versions, and CNN ranked it the world's most delicious food in 2011 and 2017.
Rib eye steak
Rib eye steak: beef steak from the rib primal built around the longissimus dorsi muscle, prized for heavy marbling, USDA Prime/Choice grading at the 12th rib, dry-heat cooking, and top consumer palatability scores.
Rocky Mountain oysters
Rocky Mountain oysters, also called prairie oysters or calf fries (French animelles), are breaded, deep-fried bull or calf testicles, a Western North American ranching dish, not seafood, served with dipping sauce and celebrated at testicle festivals.
Ropa vieja
Ropa vieja, "old clothes" in Spanish, is Cuba's national dish of shredded beef braised in tomato sofrito with peppers, onions, olives, and capers, tracing to Canary Island and Sephardic Spanish cooking.
Round steak
Round steak is lean beef cut from the round (hind-leg) primal, covering top round (IMPS 1169), bottom round (1170A), eye of round, and sirloin tip steaks. Shear force 9.7 to 11.7 pounds, best cooked moist or low-and-slow, and cooked to 145 degrees F with a 3-minute rest.
Salisbury steak
Salisbury steak is an American ground-beef patty with binders and seasonings, pan-fried and served in mushroom-onion gravy, named for physician James Henry Salisbury, whose Civil War-era 'muscle pulp of beef' health diet it descends from.
Saltimbocca
Saltimbocca, or saltimbocca alla romana, is a Roman dish of thin veal cutlets topped with sage and prosciutto, floured and cooked in butter with white wine; first recorded by Artusi in 1871, its origin is disputed with Brescia.
Sauerbraten
Sauerbraten, or Rheinischer Sauerbraten, is Germany's marinated pot roast: beef (historically horse) soaked days in vinegar-wine spice marinade, then braised with sweet-sour raisin and gingerbread gravy; regional Franconian, Swabian, Baden, and Saxon variants differ.
Shabu-shabu (しゃぶしゃぶ)
Shabu-shabu (しゃぶしゃぶ), a Japanese nabemono hot pot of ~3 mm-sliced beef swished in kombu broth, named for the swishing sound, debuted at Osaka's Suehiro in 1952 and differs from Chinese hot pot and sukiyaki.
Short ribs
Short ribs: beef from the rib end of the rib and plate plus chuck (IMPS 123A/123B/130), sold English-cut or flanken; braised, smoked, or grilled as Korean galbi, asado de tira, and Texas plate ribs.
Smash burger
A smash burger is a thin beef patty, tracing to early 20th-century American diners, cooked on a hot griddle. The meat must reach 160°F internally for safe doneness.
Steak
Steak: thick beef slice cut across the muscle fibers for high-heat cooking. Key cuts include ribeye, strip, tenderloin, and sirloin; USDA grades Prime, Choice, and Select rest on ribeye marbling, which drives tenderness, juiciness, and flavor.
Steak and kidney pie
Steak and kidney pie, a traditional British baked pie of diced beef and kidneys in gravy, related to the suet-steamed steak and kidney pudding; first recipe 1694, modern form from 1851, Mrs Beeton 1861, British Pie Awards class.
Steak Diane
Steak Diane is a pan-fried beefsteak finished with a pan sauce of shallots, mustard, Worcestershire, cream, and cognac, often flambéed tableside. Disputed origins involve Tony Clerici in 1938 London and Beniamino Schiavon of New York's Drake Hotel.
Steak frites
Steak frites, also written steak-frites, is the classic French and Belgian bistro dish of a seared beef steak (entrecôte, bavette, onglet) with crisp fried potatoes and a sauce such as béarnaise or au poivre, with contested Franco-Belgian origins.
Steak tartare
Steak tartare (tartare de bœuf) is a French dish of raw, finely chopped or minced beef seasoned and served cold with egg yolk, capers, and shallots; first written down in 1896 as Hamburg steak, its Tatar saddle origin story is folklore.
Strip steak
Strip steak, also called New York strip or Kansas City strip, is a beef steak from the short loin's longissimus dorsi muscle after tenderloin removal; known for firm texture, beefy flavor, moderate marbling, and many regional names.
Sukiyaki
Sukiyaki (すき焼き), Japanese beef hot pot cooked in warishita of soy sauce, mirin, and sugar and dipped in raw egg; Kanto and Kansai styles differ in searing versus simmering, arising from Meiji-era gyu nabe.
Sunday roast
Sunday roast: traditional British meal of roasted beef, lamb, pork, or chicken (also Sunday joint, roast dinner, Sunday lunch) with roast potatoes, vegetables, gravy, and Yorkshire pudding; disputed medieval or Tudor origins, now 1.28 billion UK roast occasions a year.
T-bone steak
T-bone steak: short-loin beef cut with T-shaped lumbar vertebra, strip steak and tenderloin on either side; USDA IMPS 1174 requires at least 0.5-inch tenderloin, distinguishing it from the porterhouse (1.25 inches), cut from the rear short loin.
Tri-tip
Tri-tip, also called triangle roast, Newport steak, or Santa Maria steak, is a 1.5–3 lb triangular bottom sirloin beef cut (tensor fasciae latae, NAMP 185D), popularized by Santa Maria butcher Bob Schutz in the 1950s and grilled over red oak with salt, pepper, and garlic.