beef
In Korea, simmered beef short ribs are prepared for festive occasions, particularly birthdays and New Year’s celebrations. This winter dish is popular with cooks because it is so easy to make.
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Although Japanese diners do not eat beef very often, sukiyaki is one of the most popular and well known of the nabemono dishes, both in Japan and in North America. If you choose to substitute bite-sized pieces of chicken for beef, this dish is called torisuki.
Nabemono dishes combine meat or seafood and vegetables in one pot to make a hearty and satisfying meal. In Japan, “nabe” cooking is done at the table, using a pot heated over a gas or charcoal burner.
Meals featuring nabemono are particularly popular in the winter because the heat of the burner warms the room as well as cooks the food.
These colorful skewers of meat and vegetables are served during festive occasions, and they are especially loved by Korean children. This recipe works best with long metal skewers. If you use bamboo skewers, slice meat 1/4 inch thick. If you prefer, you can fry the skewers in a little vegetable oil instead of grilling or broiling them.
With Saint Patrick’s Day only a few days away, it’s time for Irish beef stew. Irish stew originated in Ireland and is popular across Europe. Like most other stews, this stew consists of a variety of diced vegetables and meat simmered in a thick sauce. The sauce gets a lot of its flavor from Irish stout beer; hopefully you can find this because it will make a big difference in the taste of the stew. Apparently there is also a version of this made with lamb, but I have never tried it. This is a perfect recipe for Saint Patrick’s Day. Enjoy.
Thai cooks usually use holy basil in this quick and easy dish, which originated hundreds of years ago. Sweet basil is easier to find in the United States and is a good substitute. Chicken or shrimp can be used instead of beef. This salad is spicy, with tender meat and crunchy vegetables.
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