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7 recipes

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Cazuela de Vacuno

Cazuela de Vacuno

The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia. You brown bone-in beef shin to colour, then drop it into a simple broth of onion, garlic, oregano and cumin and simmer slowly for ninety minutes until the meat is tender and the broth has built depth. The vegetables go in for the last twenty-five minutes - a thick chunk of pumpkin, a section of corn-on-the-cob, a whole potato, a handful of green beans - each piece kept whole because the cazuela is meant to arrive in the bowl looking like a still life. Rice or vermicelli cooks separately in a ladle of the broth and joins at the very end. Served in deep bowls with chopped coriander and a wedge of lime, the steam rising while you eat. Comfort food at its plainest and deepest.

Chilean 2 hours 15 minutes Serves4
Mathloutha

Mathloutha

The Saudi gathering platter built for the night when one cut of meat isn't enough. Three proteins share the same pot: lamb shoulder and beef chunks go in first with a kabsa-spiced tomato base for ninety minutes of slow simmer until they're meltingly tender, then chicken pieces drop in for the last thirty-five minutes (their cook time is shorter, so they go in later). The strained meat broth, deeply spiced from everything that has braised in it, becomes the cooking liquid for basmati scented with saffron and dried lime. At the end you arrange all three meats on top of the rice in the same platter and bring the whole thing to the centre of the table. The kind of dish you make for a wedding lunch, an Eid gathering, or the night the extended family arrives unannounced.

Arabian 3 hours Serves8
One-Pot Creamy Beef Pasta

One-Pot Creamy Beef Pasta

An American weeknight pasta that compresses a Hamburger Helper-style box meal into a single pot, an open package of fresh ingredients, and 35 minutes of low-effort cooking. The trick is that the pasta is cooked directly in the broth (no separate boil, no drain), which means the starch released from the rigatoni stays in the pot and helps thicken the sauce when the cream and cheese are folded in at the end. Flavour is sharp-savoury rather than red-sauce-comforting, sharp white cheddar gives a tangy bite, parmesan adds salty umami, heavy cream binds the lot into something almost like a stovetop mac-and-cheese with ground beef stirred through. Rigatoni's wide ribbed surface clings to the sauce in a way that smoother shapes can't. Smell is browned beef and melted cheese. Genuinely easy and a single pan to wash; the only technical points are using freshly shredded cheese (pre-shredded supermarket bags have anti-caking starches that prevent smooth melting) and letting the off-heat rest do its job. A modern American weeknight staple that emerged from one-pot pasta TikTok and food-blog culture in the 2010s-2020s.

American 40 minutes Serves6
Sichuan Hot Pot

Sichuan Hot Pot

Two pots if you have them: a spicy red broth and a clear chicken broth. The red broth fries doubanjiang and chilli bean paste in beef tallow, adds Sichuan peppercorns, dried chillies, star anise, cassia, bay, ginger and garlic, then stock; simmers for 30 minutes. Diners cook their own ingredients in the simmering pot and dip in a small bowl of sesame oil + chopped garlic + coriander. The mala (numbing-hot) sensation comes from green Sichuan peppercorns + dried chilli together.

Chinese 1 hour 30 minutes Serves4-6
Tafelspitz

Tafelspitz

The Habsburg Sunday lunch, said to have been Emperor Franz Joseph's favourite dish, and still the proper-occasion centrepiece of any Viennese family table. You poach a whole 1.5 kg piece of beef rump cap very gently for two and a half to three hours in a stock built around onions, root vegetables and marrow bones, until the meat is fork-tender but still sliceable. The technique is the opposite of a roast: no browning, no sear, all the flavour pulled out gently into the broth and held in the slow-cooking beef. Two courses come from the one pot. The clarified broth comes to the table first, scattered with chives and served with semolina dumplings or the fine pancake strips called Frittaten. Then the beef itself is sliced and presented with apple-horseradish sauce, a sharp green chive sauce, crisp pan-roasted Bratkartoffeln and creamed spinach. A glass of cool grüner veltliner alongside; Sunday afternoon in front of you.

Austrian 3 hours 20 minutes Serves6
Tray-Baked Kibbeh

Tray-Baked Kibbeh

Smooth bulgur softened in hot water, then drained dry. Onion blitzed with baharat, salt and a splash of water to a slurry. Beef mince added and pulsed; bulgur folded through last so its grains stay intact rather than dissolving into the paste. The mixture is pressed into an oiled tin, smoothed flat, then scored into 5 cm diamonds with a sharp knife. Each diamond gets a small handful of pine nuts pressed onto its surface, plus a brush of olive oil. The tin bakes hot until the surface darkens and the inside firms up. Cut along the score lines, lift the diamonds out, serve with tahini sauce and a chopped salad.

Israel 1 hour 10 minutes Serves4