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Variety Beef Cuisine Around The World

Hey guys, it's me Ajishma. lets have a look through some tasty beef dishes


It is an understatement to suggest that beef is a varied cuisine. From Japan to Brazil to Spain to the entire United States, nearly every nation consumes beef. There are many various cuts available, and it can be cooked in a variety of ways, including grilling, frying, baking, roasting, slow cooking, and even eating it raw.

Since beef is so adaptable, it may be the star of complex meals, quick snacks, straightforward stews, and more. Whatever method of consumption, beef may effortlessly display diverse flavors and culinary ingenuity.

Zrazy wołowe zawijane- poland


A classic Polish beef roulade known as zrazy woowe zawijane is made of thin beef slices that are wrapped around a filling before being fried and simmered. The beef slices are typically spread with mustard and filled with bacon, pickles, and onions, though the technique of preparation and the filling may differ.

A traditional variation of the meal calls for a filling of wild mushrooms and cream, while other variations call for stuffing the beef with sauerkraut, horseradish, breadcrumbs, or herbs. Beef roulades can be served with a number of sides, such as boiled rice, potatoes, beet salad, cabbage, buckwheat or barley kasha, Polish potato dumplings, or sour cream, and are typically drizzled with the cooking sauce.

Mince and Tatties - Scotland


Mince and tatties, a genuine Scottish institution and the nation's meal, are frequently consumed all year long in Scotland. Although there are many variations, ground beef and potatoes are the dish's main ingredients.

Typically, lesser cuts of beef were used to make ground beef, allowing the tough meat to soften through grinding and concealing its poor quality in the process. While the potatoes are typically mashed with the addition of milk and butter, the beef is stewed in a thick sauce with a variety of vegetables, including carrots and celery.

Carbonade Valdostana - Italy


Rich Italian beef stew called carbonade valdostana comes from the Aosta valley. Beef that has been sliced into cubes or strips is combined with onions, flour, butter, red wine, and herbs and spices such bay leaves, cloves, cinnamon, and nutmeg.

The stew is typically served hot over polenta once it has been made, although it can also be served with pappardelle pasta or garlic mashed potatoes. Although ordinary beef is now more frequently used to produce carbonade, the dish was originally made with salt-preserved meat.

Serving this stew with robust red wines like Barbaresco, Brunello di Montalcino, or Barolo is advised.

Kalbi- South Korea


The phrases kalbi and galbi refer to a variety of popular grilled beef short rib recipes in South Korea. Soy sauce, sugar, rice wine, sesame oil, and garlic are all used to make a sweet sauce that is used to marinade the ribs. The dish's name refers to ribs, even though chicken or pig may be used.

The dish dates back to Korea in the 18th century, when it was highly prohibited to kill cows. King Jeongjo permitted the opening of just one slaughterhouse in the entire nation to process beef and feed the hungry laborers as they constructed the Hwa Castle because they needed to be fed.

However, it can also be wrapped up in lettuce leaves with a variety of different veggies. Galbi is generally served with kimchi, red bean paste, or rice.

Milanesa- Argentina


Because the chosen pieces of meat contain less fat and sinew than other cuts, they are fried in a lot of oil and curl up as they cook. This meal is frequently described as the unofficial national cuisine of Argentina.

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The dish is very similar to both the American chicken fried steak and the Austrian Wiener schnitzel. However, the dish's origins can be linked to Milan and the renowned cotoletta alla milanese in Italy, where milanesa first gained popularity.

Squeezing some lemon juice over it is all that is required for a simple, pure experience, but it is sometimes served with a side of creamy mashed potatoes or french fries. One of the most well-known variations is called a caballo (on horseback), and it features a fried egg on top of the meat.

Beef Stroganoff – Russia


When beef Stroganoff initially originated in Russia in the middle of the 19th century, it was a meal made with beef cubes that had been gently breaded and cooked in a straightforward stock and mustard sauce with very little sour cream.

Despite having Russian roots, the meal has a significant French influence, which is most evident in the way the meat is chopped, either into cubes or strips.

Traditional accompaniments for the dish are potato straws, but it also works nicely with rice pilaf, egg noodles, or mashed potatoes.

Steak-frites - france


Steak-frites, which can be loosely translated as "steak and fries," is a meal that has national cuisines from France and Belgium as its roots. Fries in this classic range from thin, mass-produced varieties to hand-cut rustic potato wedges. They are always deep-fried, giving them a pleasing golden color and crunchy texture


The steak is the dish's major attraction, even though fries are a necessity. The rib eye cut of steak is the one that is most frequently used in the recipe, but sirloin steak and the well-known T-bone are also frequently offered on restaurant menus. The dish frequently comes with a basic sauce reduction, Béarnaise, or Hollandaise sauce.

One of the most popular dishes served in classic French and Belgian brasseries and bistros is steak and fries, which is always accompanied by a fine glass of Belgian beer or French wine.

Beef Wellington - England


A full filet of beef is used in Beef Wellington, which is a dish made with pâté and duxelles, a mixture of minced mushrooms, herbs, and shallots. After that, the mixture is wrapped in puff pastry and cooked.

Sauerbraten - Germany


One of the best methods for turning harder cuts of beef into a delicate, delicious dish is the traditional German pot roast. The most popular cuts for this German classic are chuck and bottom round, and the secret to a flawless sauerbraten is a long marinade of red wine, tart vinegar, and spices that tenderizes the meat and infuses it with sour, tangy flavors.

The leftover cooking liquid from hours of braising is whipped into einbrenne (roux), then boiled into a rich, dark gravy. Traditional accompaniments with sauerbraten include boiled potatoes, spätzle egg noodles, bread dumplings, and a side of braised or roasted red cabbage.

Espetada – Portugal


A specialty of the island of Madeira is espetada, a typical Portuguese meal. Large slices of beef are impaled on a bay leaf stick after being marinated in salt and garlic. Until the meat is thoroughly cooked, the stick is set over hot embers.

It is the most frequently served dish during picnics and gatherings in Madeira. In order to allow the aromatic juices to drip down onto a dish of thick-sliced, crusty bread, espetada is frequently served with the skewer suspended vertically from a hook. Espetada can be made with pork, sausages, or squid instead of beef, but then it is no longer a traditional Madeira meal.
Espetada is a fantastic summer dish, thus it's suggested that you serve it with a chilled sangria.

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