
Austrian Goulash
The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…
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The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Birria is a Mexican braise of long, patient ambition

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Skirt or flank steak (cuts that take a marinade well and grill fast) sit in a punchy marinade of lime, orange, garlic…

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

This is a pizza with substance and spice

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…

Beef (or goat, or prawns) parboils briefly