Beef
Protein source◎ Good year-round
Used in 32 of 45 cuisines (71%)
The sizzle of the grill transforms beef into pure carnivorous ecstasy.
Red meat with high umami from nucleotides and glutamate; takes on deep char when grilled.
Where it comes from
Beef has been a part of human diet since ancient times, with different cultures developing unique cuts and cooking methods that reflect their culinary traditions.
In the kitchen
Beef is grilled, braised, or roasted, providing depth and richness to stews, tacos, and steaks while also being enhanced by marinades and spices.
Nutrition (per 100g)
250kcalCal
26.0gProtein
17.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Onion
Brown onions with beef. Onion's sweetness complements beef's richness. Start onions first; they need more time to soften.
Rosemary
Grill with rosemary sprigs. The heat releases piney oils that cut through beef's richness. Just a few minutes, don't overpower.
Red Wine
Braise beef in red wine. Slow cooking melds wine's acidity with beef's depth, creating a rich, velvety sauce.
Garlic
Sear beef with crushed garlic. High heat softens garlic's bite, adding a sweet, savory note to the crust.
Black Pepper
Crack fresh over seared steak. High heat unlocks pepper's bite, beef's juices catch and carry the warmth.
Laurel
Simmer laurel with beef in a stew. The slow release of its oils adds depth, marrying with beef's richness.
Injera
Pair with spicy beef stew. Injera's tang lifts the hearty, spiced beef, making each bite vibrant.
Beer
Simmer beef in beer for hours. The malt and hops soften the meat, adding a rich, earthy depth that lingers.
bay leaf
Simmer with beef in stews. The slow release of bay leaf's subtle aroma deepens the meat's richness. Remove before serving.
Wine
Brown beef, then add wine. The wine tenderizes and enriches, bringing a robust, savory depth.
bay leaves
Add bay leaves to beef stews. Slow cooking melds bay's aroma with beef's richness, creating a warming depth.
