Glossary of terms

Beef brisket is a cut of meat from the front chest area of the animal. It is characterised by rich marbling of fat and connective tissues, which makes it exceptionally juicy and tender when slow-cooked. Brisket is ideal for braising, boiling in broth, or slow roasting at low temperature. In American cuisine, brisket is a cornerstone of barbecue tradition. Properly prepared brisket falls apart in strands and delivers an intense beefy flavour.

Beef broth is a traditional Czech soup made from long-simmered beef and vegetables, served with noodles or liver dumplings.

Beef hanger steak, called onglet in French and lombatello in Italian, is the Czech cut known as hovezi veverka. It is a thick muscle that forms part of the diaphragm pillar, and there is only one per carcass. Thanks to its location, the meat is exceptionally flavourful, lightly marbled, and juicy. Before cooking, the meat must be carefully trimmed, particularly to remove the tough central membrane that divides the muscle. Butchers traditionally kept this cut for themselves, which is why the Czech term is also rendered as the butchers tenderloin. It tastes best quickly grilled or pan-seared and cooked rare to medium, then served sliced against the grain.

Beef rump cap, the Czech kvetova spicka, is a quality beef cut from the hindquarter of the animal, specifically the top (cap) of the rump. Because this part does minimal muscular work, the meat has a fine texture, is lean, and carries a characteristic fat cap that keeps it juicy. In German-speaking countries this cut yields the famous tafelspitz, in Brazil and Portugal it is known as picanha, and in English as the rump cap or sirloin cap. It is suited for rumpsteak, for slow roasting and braising, and for boiling. When properly prepared, the meat is tender and juicy.

Beef Stroganoff is strips of beef tenderloin braised in a creamy sauce with onion, mushrooms, and mustard, served with rice or noodles.

Beef tartare is a Czech dish of raw ground beef seasoned and served with toasted bread and garlic.

Beef tenderloin is considered the most refined and tender cut of beef. It comes from the inner part of the rear loin along the spine, where the muscle is minimally exercised, making it exceptionally tender. Tenderloin is ideal for quick cooking methods such as steaks, beef tartare, or carpaccio. In Czech cuisine, it is the foundation of svíčková na smetaně, one of the most celebrated national dishes served with bread dumplings and cranberries.

Beef topside is a quality cut of beef from the hind leg, specifically from the inner part of the thigh. It is among the juiciest and most tender beef cuts thanks to its fine fat marbling. Topside is suitable for various cooking methods, most commonly prepared as roasts, braised dishes, or sliced into steaks. When properly cooked, the meat is tender and succulent. In Czech cuisine, topside is traditionally used for svickova cream sauce, roast beef, or braised beef. It is a rich source of protein, iron, zinc, and B vitamins.

Beef Wellington is a luxurious British dish of beef fillet wrapped in mushroom duxelles and crispy puff pastry.

A beefsteak is a thick slice of beef, usually from premium cuts such as tenderloin, ribeye, or T-bone. It is prepared by grilling, pan-searing, or sous vide to various degrees of doneness from rare to well done. Beefsteak is a symbol of American and British cuisine and is considered one of the most luxurious meat dishes.

Beer is one of the oldest alcoholic beverages in the world, produced by fermenting cereal malt, most commonly barley, with hops and yeast. Czech beer is world-renowned, especially Pilsner-style lagers. In cooking, beer is used as an ingredient in batters, sauces, stews, and marinades. Beer batter gives fried foods a crispy coating, while dark beer adds caramel depth to braised meats. The Czech Republic boasts one of the longest brewing traditions in the world.

Beetroot is a root vegetable with a distinctive dark red color and sweet, earthy flavor. It belongs to the amaranth family and is grown worldwide. The bulb is rich in betalain, a natural pigment with antioxidant properties. Beets contain nitrates that support blood circulation and lower blood pressure.