Beef & Barley Stew
Deeply browned chuck braised slowly with mushrooms, carrots, and thyme until it yields to a spoon, the dark gravy …
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Beef Bourguignon
Burgundy's great Sunday braise — beef stewed slowly in a whole bottle of red until the meat surrenders to the fork…
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Korean Beef Bulgogi
Thinly sliced beef marinated in a pear-and-soy elixir, grilled or pan-seared in seconds — sweet, savory, carameliz…
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Hungarian Beef Goulash
Paprika-red and deeply fragrant, this stew builds its soul in the fat that blooms the spice — the beef yields hour…
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Rendang Daging
Beef simmered for hours in coconut milk with galangal, lemongrass, and a fiery spice paste until all the liquid ev…
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Beef Stroganoff Sauce
A pale, mustard-kissed cream sauce with the deep savor of reduced beef stock and earthy mushrooms — built in the s…
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Steak Tartare
Hand-cut beef fillet mixed tableside with egg yolk, Dijon, capers, shallot, and Worcestershire — a classic that de…
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Beef Wellington
The grand British centrepiece — a whole fillet of beef seared hard, painted with mustard, blanketed in a dry mushr…
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Beer-Batter Fish
Thick fillets of cod or haddock in a batter so light and shatteringly crisp it almost seems audible on the way to …
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Beer-Braised Chicken with Onions
Chicken thighs braised in brown ale over a heap of slow-cooked, deeply golden onions, the sauce malty and faintly …
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Ukrainian Beet Borscht
Ukraine's crimson national soup — beetroot, cabbage, potatoes, and tomatoes built into a vivid, deeply flavored br…
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Beet Kvass
Raw beet cubes submerged in salt brine, left to ferment in a dark corner for a week — the result is a deeply ruby,…
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