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Mutton or lamb and onions topped with sliced potato and covered with broth, slowly baked in a covered pot [33] [34] Lobby: stew Lobscouse: Northern Europe: stew Typically beef or lamb, but sometimes also chicken, pork, or ham and potatoes, often stewed with other vegetables [35] [36] [37] Meat and potato pie: England: pie
Ground Beef and Rice Skillet Dinner. This is a one-pot meal that’s on the table in 30 minutes. Simple ingredients including rice, tomatoes, bell pepper, onion, beef broth, and cheddar cheese ...
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1] In absolute numbers, the United States , Brazil , and the People's Republic of China are the world's three largest consumers of beef.
Meat on the bone is quicker and easier to butcher as there is no filleting involved. Filleting is a skilled process that adds to labour and wastage costs as meat remaining on the bones after filleting is of low value (although it can be recovered). As a result, meat on the bone can be better value for money. [7]
Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.
Beef tripe pepper soup Phở: Vietnam: Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats.
Gomguk (Korean: 곰국), [1] gomtang [2] (곰탕), or beef bone soup [2] refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. [3] The broth tends to have a milky color with a rich and hearty taste. [4]
Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves.