Cooked beef pizzle -- bull penis -- may not be your everyday answer to the question. "What’s for dinner," but in many parts of the world it is what’s cooking. In many Asian cultures the more esoteric parts of animals are prized for their perceived ability to enhance the corresponding parts of the humans who eat them. Sautéed beef pizzle is tender and releases enough juices to make the base for a rich stew. Cooking beef pizzle is not difficult, though it’s important to clean it properly.

Place the bull penis in a bowl that is large enough for it to lie flat. Cover the meat with boiling water. Let it sit for a minute, then lift it out with tongs to cool.

Slice the beef pizzle open along its length and remove the urethra, which is a long, thin tube. Rinse the sliced area thoroughly in running water for at least one minute.

Place the meat in a pot, and cover it with water. Bring the water to a boil. Skim off any scum that rises to the top with a slotted spoon.

Cover the pot, and boil the meat for 10 minutes, then pour it out into a colander to drain and cool down enough to handle.

Coat the bottom of a deep skillet with a thin layer of olive oil, and turn the heat to medium-high.

Add the shallots and garlic when the olive oil starts to shimmer and you can clearly catch its scent.

Cook the shallots and garlic until the shallots are soft and the garlic is turning golden.

Slice the bull pizzle into bite-sized pieces, and add it to the shallots and garlic. Fry the sliced meat with the shallots and garlic for three to five minutes, turning the slices once to ensure that they cook on both sides.

Pour the white wine into the pot, and stir the liquid with a wooden spoon to loosen any bits of browned meat or vegetables stuck to the bottom of the skillet. This ensures maximum flavor in the finished dish.

Season the beef slices with cracked pepper, cumin and thyme to taste. Add enough water to cover the beef and bring it to a boil.

Cover the skillet, and turn the heat down to a gentle simmer. Cook the stew for at least two hours, checking occasionally to make sure that the liquid has not reduced too much. Add a little water and wine if it has.

Sprinkle the contents of the skillet with the cilantro, and serve.