Beef bulgogi is one of the best known of all Korean dishes. Originally cooked over a wood fire, bulgogi still tastes best with the smoky flavor of the grill.
Tag: Meats
Bulgogi
Bredie
(South African lamb stew)
Bredies are simple, satisfying South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie.
Brasato al Chianti
(Italian beef braised in red wine)
Brasato al chianti is great Tuscan cold-weather food. This tender braised beef roast goes well with polenta or potato gnocchi.
Braised Short Ribs
(Jewish beef ribs simmered in red wine)
Try these meltingly tender and deeply flavorful braised short ribs. A quick roasting before braising gives them a nice, caramelized crust while cutting down on excess fat.
Braciole alla Pizzaiola
(Italian beef cutlets simmered in tomato sauce)
Pizzaiola is an Italian word that means "pizza style." And it perfectly describes this dish of thinly pounded beef cutlets simmered briefly in a simple tomato sauce.
Bosanski Burek
(Bosnian ground beef meat pie)
Savory fillings baked in a thin pastry dough are popular throughout southeastern Europe. The Bosnian version, burek, is an easy ground beef meat pie rolled up into a snail-like form.
Bográcsgulyás
(Hungarian beef and pepper stew)
Bográcsgulyás, or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe.
Boeuf à l’Haïtienne
(Haitian beef with tomatoes and peppers)
This simple, flavorful dish is characteristic of the Haitian love of tasty meat and vegetable dishes. Boeuf à l'haïtienne tastes even better if served the next day.
Boerewors
(South African homemade farmer's sausage)
This spiral-shaped sausage is a popular braai (barbecue) meat in South Africa. Made with beef and pork and flavored with coriander and vinegar, boerewors has its roots in the Netherlands.
Bobotie
(South African curried meat casserole)
Bobotie is a very old South African dish. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town.