Beef chuck (shoulder)

Timur Ismailov shared the recipe from the Lumicino restaurant menu with us.

Meat in a pot is a traditional dish of Russian cuisine that embodies the warmth of home and the richness of nature's flavors. Beef, fried to a golden crust, combines with fragrant porcini mushrooms, tender champignons, and the sweetness of carrots to create a rich and harmonious taste. The tomato-wine sauce adds a slight tang and depth, while baking in pots allows the ingredients to exchange aromas and become especially tender. This dish is perfect for family dinners; it warms during cold seasons and delights with its heartiness. Served with herbs that add freshness, the cooking process in pots transforms it into not just a culinary creation but a true ritual that recreates the atmosphere of ancient Russian feasts.

Recipe from the book "Julia Child Cooks with Celebrity Chefs.

Moscow borscht is a true classic of Russian cuisine, combining rich meat broth, caramelized beetroot, and aromatic vegetables. Its roots go back to the history of Moscow gastronomy, where it became a symbol of home comfort and hospitality. Borscht has a rich, deep flavor where the acidity of vinegar and tomatoes is perfectly balanced by the sweetness of beets and carrots. The hallmark of Moscow borscht is the careful sautéing of vegetables that gives it a rich color and thick texture. It is served with fresh herbs and sour cream that adds tenderness and softness to the taste. On the second day, borscht gets even better as its flavor unfolds anew, making it an ideal dish for family lunch or cozy evening. This borscht is not just food but a whole gastronomic story with vibrant character and traditions.

The chef of the restaurant "Ojakhuri" shared the recipe with us.

Balkan pljeskavica is a symbol of Serbian cuisine rooted in the traditions of shepherds and hunters. It is made from a mix of beef cuts with added kidney fat for juiciness and rich flavor. Spices and garlic powder enhance the aroma, making it spicy and flavorful. It is grilled to create a crispy crust outside and tender texture inside. This dish is typically served with potatoes and meat sauces that enhance its richness. In Serbia, pljeskavica is associated with friendly gatherings, the aroma of grilled meat outdoors, and genuine hospitality. It is enjoyed both in restaurants and home kitchens, savoring the richness of flavors and deep culinary traditions of the Balkans.

Beef stew with smoked paprika is a cozy and rich dish of Russian cuisine that embodies the traditions of home cooking. Beef braised with onions and carrots in aromatic broth becomes tender and flavorful. Smoked paprika adds a light smokiness to the dish, enhancing the meaty aroma. Bright strips of sweet pepper provide freshness and a hint of sweetness, balancing the richness of the spices. This stew is perfect for warming up on cold days and can be served with mashed potatoes or fresh bread. It is not only nutritious but also versatile—suitable for family dinners or festive tables, delighting both household members and guests with its rich flavor and appetizing aroma.

Flat iron steak with juniper sauce and mashed potatoes is a blend of British gastronomic tradition and exquisite flavor accents. The flat iron, sourced from the beef shoulder, has a tender texture and rich meaty aroma. The juniper sauce adds subtle woody notes and a slight bitterness, creating a noble flavor palette. The mashed potatoes, made with plenty of butter and milk, achieve a silky consistency that perfectly complements the meat. This dish is an excellent choice for both formal dinners and cozy family lunches, allowing one to enjoy the rich texture of the meat and the aromatic spices.

Recipe by Evgeny Utkin, chef of the Brasserie Most restaurant.

Viennese goulash is the heart of Austrian cuisine, infused with rich flavors and aromas. This hearty and rich meat stew originated in Austria as an adaptation of Hungarian goulash but has developed its unique character. Slow-cooked meat generously seasoned with aromatic spices combines with gently caramelized onions and tomato paste to create a thick, velvety sauce with a slight tang from wine vinegar. Viennese goulash features a robust flavor with the soft sweetness of onions and depth from spices, especially paprika and cumin. The dish is served hot, often accompanied by dumplings, potatoes, or fresh bread that soaks up the flavorful gravy. It is perfect for a leisurely dinner, warming and providing comfort even on the coldest evenings.

Recipe provided by the Mitzvah cafe at the Usachevsky market.

Lula kebab made from minced beef is a dish rooted in the rich traditions of Azerbaijani cuisine. Its history is linked to nomadic peoples who valued meat cooked over an open fire. Lula kebab is famous for its juiciness due to the use of tail fat that adds tenderness and a unique aroma. Spices like cumin, coriander, and pepper create a rich, spicy flavor that pairs wonderfully with fresh vegetables and herbs. The minced meat is thoroughly mixed and then chilled to make it dense and uniform. Grilling gives it an appetizing crust while keeping the inside juicy. Lula kebab can be served with vegetable salads, flatbreads, and aromatic sauces, creating a perfect harmony of flavors. This dish is not just meat on a skewer but a true symbol of hospitality and Azerbaijani culinary art.

One of the greatest inventions of Georgian cuisine, a demonstration of how a simple set of ingredients can produce a complex in taste and spirit, and a very beautiful dish. It is also important that preparing real kharcho is extremely simple. The main thing is that the tomatoes carry both sweetness and sourness at the same time, that the walnuts do not turn out rancid, and that the cilantro is as fragrant as possible. Here we publish a basic recipe, which can be slightly modified if desired.

Beef Burgundy with mushrooms is a classic dish of French cuisine originating from the Burgundy region, famous for its wine traditions. Braised in red dry wine, the meat gains a rich flavor infused with the aromas of herbs and vegetables. Bacon adds tenderness, while mushrooms and potatoes provide texture and depth. Thanks to the long slow cooking process, the beef becomes incredibly tender, absorbing the essence of all components. This delightful stew is traditionally served with crispy baguette or mashed potatoes, creating a warming and refined gastronomic experience. Perfect for cozy family evenings or festive dinners, bringing a taste of France to every home.

Parisian beef tartare with truffle aioli and rye bread croutons is a true masterpiece of French gastronomy, combining elegance and rich flavors. This recipe reflects the centuries-old tradition of consuming raw meat in European cuisine, paired with delicate sauces and crunchy textures. Finely chopped beef infused with a flavorful dressing featuring Worcestershire sauce, capers, and Tabasco reveals deep flavor complexity. A quail egg adds tenderness while Borodinsky bread chips and radish provide a crunchy contrast. Truffle aioli is an exquisite addition that imparts an earthy, refined note to the dish. This tartare is an ideal choice for gourmets who appreciate flavor balance and skillful texture combinations.