Aussie Burger with Beetroot
The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…
Australian
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26 recipes
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Course & method
Ingredients
Beef and Guinness Stew
Chuck steak in big chunks, dredged in seasoned flour and browned in batches in a heavy pot until properly dark
Irish
Beef Bourguignon (Boeuf Bourguignon)
Beef Bourguignon is the quintessential French braise, tender beef cubes slow-cooked in a Burgundy wine sauce enriched…
French
Beef Meat Pie
Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…
Australian
Beef Wellington
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
British
Beef Wellington en Brioche
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
British
Bulgogi
Rib-eye or sirloin sliced paper-thin sits in a marinade of soy, brown sugar, sesame oil, garlic, ginger and grated Asian…
Korean
Chelo Kabab Koobideh
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Persian
Cottage Pie
The textbook British family dinner, the dish that turns up on every primary-school menu and most weeknight tables
British
Empanadas de Pino
Chile's national pastry, the half-moon empanada that turns up at every Independence Day asado and most Sunday lunches
Chilean
Jamaican Beef Patties
A handheld pastry that looks like a Cornish pasty but tastes nothing like one
Jamaican
Kare-Kare
Oxtail simmers slow with aromatics until the meat is falling-tender
Filipino
Kibbeh Bil Saneeyeh
Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry
Palestinian
Lahori Beef Boti Kebab
Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages
Lahori
Lasagne
A rich, layered Italian baked pasta combining slow-cooked meat ragù with silky béchamel enriched with basil pesto
Italian
Mafé
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
Senegalese