My Brother Cooks

Category: Slow

Longer cooks

  • Greek Roast Lamb Leg with some English touches

    Greek Roast Lamb Leg with some English touches

    Yes these are all text messaged recipes, but occasionally, just occasionally, I manage to be in town to enjoy the finished product.

    Thats what’s happened this weekend. My brother has taken the base recipe from Scrummy Lane, selected a nice leg of lamb and kicked on.

    Cooking starts the day before with prepping and marinading, and in this case also cooking up some Yorkshire Puddings. The next day the roast is in the oven for about 7 hours from 5am.

    Screenshot
    Screenshot

    As I was dropping by to offer him a ride to our folks, I got to take a photo of the bees hard at work on the flowering rosemary he used for the marinade.

    The end result was delicious, although in my final photo I didn’t have the gravy on which was amazing.

  • Sop Buntut – Indonesian Oxtail Soup

    Sop Buntut – Indonesian Oxtail Soup

    This is a slow-cooked Indonesian soup that will taste very different in Indonesia depending on which area of the country you have it.

    It’s also delicious and one of my brother’s favorites, both to eat and cook.

    He tends to prefer to quickly grill the oxtail before adding it to the broth, which in Indonesia would be Sop Buntut Bakar. It is also perfectly acceptable to just slow cook it in the broth.

    They give slightly different textures and flavors, so you can experiment.

    Be ready to substitute the oxtail for osso bucco or whatever cut of meat is available and good value. Oxtail is not very common outside Asia. If you do, osso bucco will tend to taste slightly meatier and less fatty, but delicious also.

  • Indonesian Rendang

    Indonesian Rendang

    I’ve lived in Asia for many years, and love a good Rendang. You can get them in Australia too, but my brother often enjoys making his own and has spent a lot time tweaking his.

    His base recipe is here.

    Now I’ve never eaten his. Just seen the photos. My favourites in Jakarta are:

    1. Sari Indah
    2. Pagi Sore
    3. Sederhana

    Pro tip – go to the trouble of finding white pepper. It makes a difference!

    Service with rice.

  • Slow cooked Pulled Pork

    Slow cooked Pulled Pork

    My brother will do this every few months. Low and slow cook, the base recipe is here although he’s also used the spice pre-blend here which is convent if you can find something like it.

    As long as you’ve got the time this is super cheap, and freezes well and can turn up in everything from tacos to pasta during the week.

  • Chile Colorado

    Chile Colorado

    Chile Colorado is a Mexican-style beef stew I’d never even heard of before my brother told me about it. These are the long big batch cooks that my brother excels at. No need for fancy expensive cuts of meat, time and effort with the spices will get all the flavor for you.

    His base recipe is from Lemon Blossoms.

    From there is slow working the peppers into a marinade, which in turn becomes a sauce.

    Results? Spectacular.

    Yes, it has some heat, but you don’t have to go crazy.

    He tends to smash it straight into tacos with friends while watching the UFC.

    Tip add a can of Mexican Beans last 15 minutes. More flavour. Some Fibre.

    Screenshot
  • Pizza From Scratch

    Pizza From Scratch

    I never used to make much homemade pizza. I love it, and in Asia, the style isn’t what an Australian might be accustomed to, but it seemed like too much work.

    My brother found the no-knead method from a few people, at first Babish’s pan-pizza recipe and now Serious Eats’ version. No, I don’t know why he switched over.

    He did it often enough he convinced me to try, and it is stupidly easy.

    Just stir together the dough the night before and leave it covered to ferment.

    He uses a small red pan when cooking pan pizza for himself or just a pizza tray when going for a thinner style with the same dough.

    He doesn’t have a fancy high-temp oven, but it works just fine so it will for you too.

    Read below for top tips on whether the ingredients go on top of the cheese or under it!

  • Braised Steak and Onions

    Braised Steak and Onions

    We used to have this on toast for breakfast as kids. One of my absolute favourites.

    Straight from the can. Warmed in a pot or microwave for a couple of minutes, then onto the bread. I remember knowing if there was a different brand used, and really only liked the Kraft one.

    They really don’t make this stuff in cans anymore. Kraft stopped in 2005. There are too many amazing options for fresh meat and vegetables, and to be honest it looked a little like dog food.

    This version is very hearty and still great on toast.

    Pro tips from my brother.

    a) Add a good teaspoon of Vegemite.
    b) Add some peas or carrots at for the last 10 minutes.

    https://www.bestrecipes.com.au/recipes/braised-steak-onions-recipe/7dkcy558

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  • Slow Cooked Lamb Leg

    Slow Cooked Lamb Leg

    My brother loves cooking lamb.

    He’s go to is usually a lamb shoulder, very slow cooked.

    This is one of his favourite recipes as a starting point. https://www.recipetineats.com/slow-roasted-rosemary-garlic-lamb-shoulder/

    This was a lamb leg cooked as a family lunch for my mum and dad over Easter.

    Normally you might attack a lamb leg with higher heat for shorter time, but he’s used the same technique. Very slow cooked in braising liquid.

    Yes the Yorkies were burnt slightly.

    The left overs got put to use in a Roast Lamb Yiros (aka Souvlaki) is another different post.