Chucks

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

chicken • beef (such as chuck roast or eye of round), or your preferred cut (about 1 kg) • carrots • –4.5 oz green beans (about 100–125 grams) • onion • –5 cloves garlic • tomato • Fresh parsley • Celery and leek • –3.5 oz chickpeas (about 75–100 grams) • bouillon cubes • Fresh herb sprigs (such as mint or marjoram) •

Beef shank or chuck • Chorizo sausage • cabbage leaves and 5 oz. green beans (about 150 grams) • Ham bone, beef knuckle bone, and pork backbone (one of each) • Salt pork or slab bacon • Vegetables (cabbage, green beans) • day-old bread and 1 egg (for the filling or 'sapillo') • dried Pedrosillano chickpeas (about 300 grams) • fine noodles (about 150 grams) • water (about 1 liter, for the stew) • water (about 2 liters, for soaking the chickpeas)

beef chuck (about 500 grams) • sweet wine (such as sherry) (50 ml) • tomatoes • carrots • onion • bell peppers (different colors) • bay leaves • garlic • ground cumin • black pepper • oil • Salt to taste

beef chuck roast in one piece (about 600 grams) • bay leaf • green bell pepper • onion • red bell pepper • garlic • ground cumin (about 20-30 grams) • dried oregano (about 7 grams) • ripe tomatoes • Worcestershire sauce (about 15 ml) • red wine (about 40 ml)

lean beef (about 400 grams), such as chuck or round • rice (about 800 grams) • medium carrot • medium onion • red bell pepper • tomato puree • boiling beef broth (1 liter) • dried bay leaves • sweet paprika • ground black pepper • dried oregano • garlic clove •