For over-the-top taste and low-effort luxe, nothing can beat carpetbag steak, a dish popular in Australia and New Zealand in the mid 20th century.
Tag: Meats
Carpetbag Steak
Carnitas de Puerco
(Mexican crispy tender shredded pork)
Mexican carnitas are an amazing option for stuffing tacos, burritos and tamales. Slow-simmered pork, with a quick fry and the end, carnitas are easy to make.
Carne Asada
(Central American grilled steak)
Carne asada, Spanish for "grilled meat," is great backyard barbecue food. Smoky and tender, carne asada is enjoyed throughout Central America, but is particularly popular in Mexico.
Carbonade Flamande, or Vlaamse Stoverij
(Belgian beef and beer stew)
Beef and beer is a food pairing any brew enthusiast will love. Flemish Belgians invented carbonade flamande using just that combination, and it's one of Belgium's iconic dishes.
Carapulcra
(Peruvian pork and freeze-dried potato stew)
Carapulcra is a thick stew made with meat and the freeze-dried potatoes called chuño, or papa seca.
Candinga Hondureña
(Honduran stewed pork liver)
This simple yet hearty stew has its origins a Spanish lamb dish called chanfaina. Hondurans came up with their own version using pork liver. They call it candinga.
Caldereta
(Filipino beef stew)
Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables.
Dublin Coddle
(Irish potatoes braised with sausages and bacon)
Dublin coddle is a simple and filling mix of potatoes, sausages and bacon that often serves as a hearty Irish dinner.
Dograma
(Turkmen shredded meat and bread stew)
Dograma — the name comes from the Turkmen word meaning "to chop up" — is special occasion food and is sometimes called the national dish of Turkmenistan.
Daube de Boeuf Provençale
(French Provencal beef braised in red wine)
Popular in southern France, daubes (pronounced "dōb") are slow-simmered stews traditionally cooked in a special pot called a daubière. The version here is popular in Provence.
