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Delicious Meat Dishes

Tasty dishes made with different kinds of meat

By Rasma RaistersPublished 3 years ago 7 min read
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Pork

Vepro Knedlo Zelo is the name of the Czech national dish that in translation means pork roast with bread dumplings and sauerkraut. The pork is roasted with chopped onions. After the pork is done the drippings are used to make a delicious sauce. The sauerkraut is stewed and can be adjusted for taste from sour to sweet. If you prefer sweet add a teaspoon of sugar to the sauerkraut as it is stewing, If you prefer you can use red cabbage instead. To the sauerkraut or red cabbage, you can add sliced or diced bacon that has been browned and seasoned.

The bread dumplings are served alongside this dish and can be changed to potato dumplings, This dish is served as a weekend meal but can be the main meal at Christmas.

A traditonal German food is Jägerschnitzel. The most common meat to make this meal is pork or veal. The pork cutlets are pounded until thin then breaded, seasoned, and fried. They are topped with a delicious hunter gravy that consists of chopped mushrooms, chopped bacon, onions, a splash of wine, and spices like thyme, rosemary, salt, and pepper. This dish is usually served with spaetzel or potatoes and salad.

Cochinita pibil is a pork dish with origins in the Yucatan area of Mexico. The meat is marinated with a mixture of annatto paste, bitter orange juice, and garlic. Afterwards, the pork is slowly baked until tender. Then the meat is shredded and served in tortillas, as tacos, or by itself with shallots, pickled onions, salsa, and roasted vegetables,

Traditionally the pork was wrapped in banana leaves before baking but today foil or other baking wrapping is used. Cochinita means baby pig and pibil means underground or buried so the original recipe called for a whole suckling pig that was roasted in a pit, This is a dish with Mayan influence and served on weekends or as a Sunday family dinner.

From China, we have sweet and sour pork that is a dish made with batter-coated pork which is deep-fried until crispy on the outside and tender on the inside. The meat chunks are covered with a bright, red, sticky sweet and sour sauce and accompanied by vegetables like carrots, green pepper, and onions.

The origins of this dish come from the Cantonese cuisine of the 18th century. In the 20th century, this dish became popular in the U.S. where it was brought to by Chinese immigrants working on the railroads. In the U.S. this dish is made sweeter than in China. It is a traditional Chinese New Year's meal.

Beef

Banjalučki ćevapi is a traditional dish that comes from Banja Luka, Bosnia and Hercegovina. This ground meat dish is prepared as a meat tile with four cevapi connected in a row. The dish consists of ground beef, salt, pepper, and garlic, The meat is grilled and then wrapped into a round-shaped bread called somun and the dish is accompanied by plenty of raw onions.

Polpette is a word that denotes Italian meatballs which are traditionally prepared with ground beef or veal and shaped into small balls. When preparing the meatballs the meat is mixed with parsley, eggs, garlic and at times parmesan cheese.

Since polpette are mostly made in America they are served as a snack, appetizer or finger food.

Korma is a creamy meat stew that has a mild flavor and the combination of saffron, yogurt, and spices like coriander, ginger, cumin seeds, chiles, and turmeric, The dish supposedly originated in the royal kitchen of Akbar in the mid-1500s as a fusion of Persian and Indian cuisine.

Korma is traditionally served with flatbreads like chapati, paratha, or naan. There are three main bases of this dish - Northern Indian with almonds, cashews, and yogurt also divided into two subgroups with Mughalai using reduced milk and Shabi using cream. Kashmir with almonds, cashews, yogurt, milk, and dried fruits, and South Indian korma with coconut, coconut milk, almonds, cayenne peppers, and fennel seeds.

Dalmatinska pašticada has its roots in ancient Greece and Rome and then traveled to the Republic of Venice and was served on the tables of noblemen. The dish became a part of local cuisine when it arrived in Dalmatia.

This dish is made with beef that has been marinated in vinegar and spices for a couple of days. Then it is stewed in red wine or with bacon, tomatoes, dried prunes or figs, and root vegetables.

After cooking the sauce is pureed and seasoned with various spices. This dish is traditionally served at weddings accompanied by gnocchi or homemade pasta. It can be topped with grated cheese.

Cachopo comes from the region of Asturias in Spain. It is made with two beef or veal steaks that have been stuffed with cheese and a slice of ham,. After the meat is stuffed it is rolled in breadcrumbs and fried in hot oil, Usually, it is served with roasted potatoes, grilled peppers, and mushrooms.

Sauerbraten is a traditional German pot roast using the tougher cuts of beef and then cooking them until they are tender and succulent. The meat is first marinated in red wine, tart vinegar, and spices to bring about a sharp and tangy taste.

After the meat has marinated for a day it is braised for many hours using the marinade as cooking liquid which is afterwards turned into a thick, brown gravy. Traditionally the dish is served with spaetzle, bread dumplings, or boiled potatoes and roasted red cabbage on the side.

Chicken

Aji de gallina is a dish which Peruvians often serve on cold or rainy days, It is a spicy dish that is a combination of shredded chicken in a creamy sauce. It is traditionally served over rice and garnished with black olives and boiled potatoes. The sauce is prepared with aji amarillo chillies, garlic, onions, walnuts, cheese, and crustless bread then flavored with spices like cumin, pepper, oregano, turmeric, and parsley.

Supposedly this dish originated from a dish known as manjar blanco that is a combination of chicken, almonds, sugar, and rice. Once the dish became known in Peru it was adapted to be made with locally available ingredients creating a new dish in this process.

Tikka masala is an Indian dish that is made with boneless chicken meat cut into pieces and marinated in yogurt and Indian spices like turmeric, cumin, coriander, cayenne pepper, chilli, garlic and ginger. The meat is roasted over charcoal in a tandoor, the traditional clay oven, The meat is constantly brushed with butter or oil making it juicy and tender.

This dish is not the same as tandoori chicken since in that dish the meat is left on the bones. Tikka supposedly is an ancient dish that has existed since the discovery of the tandoori oven. This oven had been used in India for over 5000 years.

Chicken karahi is a dish that is popular in North India and Pakistan. The term karahi refers to a thick and deep cooking pot in which it is prepared. The chicken is combined with red chilli powder, cumin, garam masala, ginger, allspice, cardamon, tomatoes and garlic. It is traditionally served with rice, roti, or naan.

Paprikás csirke or chicken paprikash is a Hungarian chicken stew that is traditionally cooked in a large cauldron over an open fire. The dish is prepared with chicken thighs and legs that are braised with onions and cooked in a thick broth flavored with paprika.

To make a creamy and smooth sauce flour and sour cream are added, Paprikas is a common restaurant dish and also a hearty home cooked meal. It is accompanied by dumplings, pasta, boiled potatoes or polenta.

Although it is similar to the classic pörkölt stew, paprikás is characterized by the addition of sour cream and occasionally flour, which are always added last to create a smooth, creamy sauce. Paprikás is a common restaurant dish as well as a hearty home-cooked meal that is traditionally served complemented by galuska or csipetke dumplings, pasta, boiled potatoes, or polenta.

Coq Au Vin is a traditional type of peasant stew the comes from the Burgundy region of France. Its two main ingredients are coq or rooster and vin or a bold red wine. The rooster is cut into pieces and combined with rooster blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper and topped with red wine, Then the stew is slow-cooked over low heat until the chicken is tender.

Lamb and Duck

Alinazik Kebab is a Turkish kebab that originated in Gazlantep. The kebab is made with char-grilled and pureed eggplant mixed with garlic, yogurt, and then topped with chunks of lamb. The lamb is stewed with onions, red pepper paste, tomatoes, tomato paste, and olive oil,

The eggplants must have a smoky flavor and are best roasted over a coal fire. The kebab is served with rice pilaf or grilled vegetables.

Confit de Canard is a classic dish from France. The duck is slow-roasted in its own fat. The meat is seasoned with salt, pepper, and fresh herbs and spices such as thyme, garlic, shallots, and bay leaves.

Traditionally it is cooked in a copper pot over a fire for 24 hours so that the fat renders and covers the meat. Once cooked the duck and the fat are poured into jars and tightly sealed so the dish can be stored for later use.

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About the Creator

Rasma Raisters

My passions are writing and creating poetry. I write for several sites online and have four themed blogs on Wordpress. Please follow me on Twitter.

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