Recipes

Egg noodles tossed with beef and vegetables, the Chinese chow-house staple.

Cambodia's lok lak, caramelised beef over rice with a lime-pepper dip.

Yemeni spiced rice, beef slow-cooked with rice into a fragrant one-pot pilaf.

The Filipino mechado, beef larded and braised in a tomato-soy sauce.

Vietnam's iconic noodle soup, star-anise broth over rice noodles with sliced beef.

Beef and pumpkin slow-braised into a sweet-savoury stew.

Indonesia's dry curry, beef slowly reduced in coconut and spice until dark and tender.

The creamy Russian classic, beef and mushrooms in a sour-cream sauce over rice or noodles.

The full roast, beef, potatoes, carrots and gravy, the Sunday table.

The centrepiece, beef fillet wrapped in mushroom duxelles, prosciutto and pastry.

Beetroot and cabbage fermented with caraway into a tangy jewel-toned kraut, a punchy fridge condiment for bowls and sandwiches.

Crisp shredded-beetroot fritters served with cool mint yogurt, rocket and tomatoes, earthy, fresh and brunch-ready.

Pink pancakes: beetroot folded into the batter, sweetened with maple.

The classic Eastern European beetroot soup, earthy beets, potatoes and beans in a dill-lifted broth, hot or chilled.

Belgian meatballs in a sweet dark Liège syrup, sweet-savoury Flemish comfort.

Belgian stoemp: sausage over cabbage-potato mash.

The Belgian chicken stew, drumsticks and breast poached with leek and celery in a creamy broth.

A Bengali curry with potato, chicken simmered with ginger, garlic, tomato and warm spices.

The copycat, two patties, special sauce and pickle in a three-decker bun.

Poland's hunter stew, bacon, kielbasa and pork slow-cooked with cabbage into a deep, meaty braise.

Poland's hunter stew, cabbage and mixed meats slow-braised into depth.

The Filipino bistek tagalog, beef strips in a calamansi-soy sauce with onion.

Dutch bar snacks, crisp croquettes with a soft, beefy centre.

Brazil's feijoada, black beans with ribs, sausage and pork into a deep stew.