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Meat Cookbooks and Recipes
Meat from cattle, sheep, pigs, goats, etc., forms an important part of the
diet in many countries. There are many different ways of cooking and preparing
meat.
Some meat recipes include:
- Beef Bourguignon
(French: Bœuf bourguignon)
- This French dish is
a beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat
of a pig), and then garnished with onions and mushrooms.
- Boliche - This is popular Cuban recipe
is a beef eye round roast stuffed with chorizo, all in a tomato sauce.
- Beef Stroganoff - This is a Russian dish,
although it probably has Franco-Russian origins (i.e. was probably invented
by a French chef working for Russian nobility). The dish consists
of sautéed pieces of beef served in a sauce with sour cream.
- Biltong - This is a South African dish
similar to jerky. It is made from salted dried meat such as beef or from
game.
- Bratwurst - German cuisine is well known
for its sausages. Bratwurst a type of sausage made from beef, pork or veal.
They are often eaten with mustard
and ketchup, and can also be used as an ingredient in other dishes.
- Chili con carne - This is a dish found in
Mexican cuisine and
Southwestern cuisine.
It is a spicy stew made from ground beef and chile peppers.
Some versions of the stew add beans, onion or tomato, but there are also
many people who say that these "filler" ingredients should not
be added.
- Döner kebap - This is a recipe from Turkish cuisine
which has become popular as a fast-food all over the world. The dish is made by cooking meat
on a rotating spit (in
Turkish,
döner kebap means "turning roast"(.
The meat is usually served in a pide (Turkish pita bread), and in the fast-food version
(originally invented by the
the Turkish community resident in
Germany),
salad is placed in the bread as well.
- Kibbeh - This dish is found in
Israeli cuisine and
Lebanese cuisine.
It is made from ground meat, flour and spices, which are made into a ball and then fried.
- Kleftiko - This is a famous Greek recipe that is
made by marinating lamb in garlic and lemon, and then slowly cooking it in a pit oven.
The dish is named for the "klephts" (literally "thieves"), and hence
kleftiko is the "meat of thieves". It should be noted that in this context,
"thieves" has a positive association (similar to Robin Hood),
as it refers to bandits and others who were resisted Ottoman rule over
Greece (which lasted from the mid-15th
to the early 19th century), and went on to participate in the Greek War of Independence (1821 to 1829).
- Liver mush - Liver mush is a food stuff used in
Southern cuisine, and particularly
popular in North Carolina.
It is made from pig liver with cornmeal, flavored with pepper and sage,
and is in a loaf shape. Slices are cut from the loaf, and then cooked
ina skillet or used as an ingredient in other dishes, including
omelettes and even pizzas.
- Meatloaf - This is originally a Midwestern dish,
but has become popular throughout the whole
United States.
It is made from seasoned ground meat, shaped into a loaf and then baked.
Beef is usually used to make the dish, but pork or veal are alternative choices.
Meatloaf is can be served with gravy, tomato sauce, or
barbecue sauce.
- Sfiha - This is an Arab recipe
(originally from Syria) for open (there is
no dough on top) meat pies.
- Shepherd's pie -
This is a British recipe
made from ground ("minced") lamb, covered with a layer of
mashed potato (and sometimes cheese), and then cooked in the oven.
Instead of lamb, the dish can also be made using ground ("minced")
beef, in which case it is usually known as
"cottage pie".
- Stifado - A classic of
Greek cuisine and
Cypriot cuisine.
Stifado is a beef, tomato and onion stew, flavored with red wine.
- Wiener schnitzel - This Austrian dish's
name, translated from
German,
means "Viennese cutlet".
It is made by dipping thin
slices of meat (veal traditionally but other meats are nowadays often used)
in a wheat flour, eggs and bread crumbs, and then deep-frying.
Wiener schnitzel is usually served with a slice of lemon and
a potato salad.
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By Keith Sarasin
Cider Mill Press
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Random House
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