This section contains recipes for main courses with beef. In cooking, beef is widely used and is part of many traditional dishes. It has high nutritional value and is an essential source of amino acids and protein, which is easily digestible. The low fat content of beef is a significant advantage over pork.
Beef cuts can be classified by breed and age of the cattle (immature, adult, or old animals), but more often the grade of the meat is determined by the part of the carcass:
Marbled beef is particularly valued.
The taste quality of any cut also depends on the conditions in which the animals are kept, their feed, and the method of meat storage.
Beef is well-suited for heat treatment, so many dishes can be made with beef as a main course. This can include stews, fried, boiled, or roasted meat, or grilled preparations. Ground beef is used to make dumplings, cutlets, sausages, meatballs, and many other dishes. Ribeye and tenderloin are perfect for medallions, chops, and kebabs.
Check out our recipes for quick and delicious ways to prepare beef.
Spices to consider when cooking beef include pepper, marjoram, bay leaf, dill, and thyme. Serve a mustard sauce or horseradish with the dish at the table.
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The national German dish, Königsberger Klopse, has firmly taken root not only in Kaliningrad but also in the kitchens of different nations. The tender meat balls, resembling meatballs, have absorbed the amazing creamy sauce with capers, which plays the main role in creating the refined sophistication of this dish.
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Meat mounds are prepared in the oven. This is a hearty and simple dish that will take only 50 minutes to cook. It is so filling that it is better served with a light side dish.
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Perhaps, beef Bourguignon is the main dish of traditional French cuisine, which turns any cut of beef into an incredibly tender, simply mouth-melting delicacy.
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Vegetable assortment with meat or dimlama as this dish is called by the inhabitants of Central Asia, is cooked in a large cauldron over an open fire. Beneath a thick layer of vegetables, pieces of beef or lamb stew for a long time, becoming tender and soft, like canned food.
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Beef or lamb, stewed for a long time with spices and onions in tomato sauce until all ingredients are completely softened, is called chashushuli in Georgian. The meat, even initially tough and with fibers, becomes extraordinarily tender, and it can be eaten with lips.
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