Boiled beef Boiled beef Boiled beef is a traditional English dish which used to be eaten by working-class people in London; however, its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used, because boiling makes the meat more tender than roasting. It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England cabbage replaced carrots. This dish gave rise to the old cockney
Kazakh cuisine guests’ importance. Beshbarmak is usually eaten with a boiled pasta sheet, and a meat broth called "sorpa", and is traditionally served in Kazakh bowls called "kese". "Quwyrdaq" is another Kazakh's national dish. Other popular meat dishes are "kazy" (which is a horse meat sausage that only the wealthy could afford), "shuzhuk" (horse meat sausages), "kuyrdak" (also spelled "kuirdak", a dish made from roasted horse, sheep, or cow offal, with the heart, liver, kidneys, and other organs, diced and served with onions and peppers), and various horse delicacies, such as "zhal" (smoked lard from horse's neck) and "zhaya" (salted and smoked