My Brother Cooks

Tag: Beef

  • 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.

  • 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
  • Fast Steak

    Fast Steak

    I prefer to get my meat from a butcher, I think the prices can be competitive while the quality is always amazing.

    Supermarkets have come a long way on quality and you can get some great stuff now. My brother prefers to do that.

    With steak he will routinely use the supermarket ready-made slaw and oven-fry chips into the air fryer.

    He will also often cook a couple of steaks so he has them for steak sandwich lunches which he can take to work over the next few days.

    Hit with salt then high heat in an oiled pan for 3 minutes each side. Cut the time back if it’s a little thinner.

    Once you get used to your pan and heat source, you’ll be able to get it your exact doneness every time… so make sure you practice.

  • 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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  • Ribeye on the Bone

    Ribeye on the Bone

    My brother doesn’t get to cook large steaks too often. Overkill for his needs.

    I got to contribute some suggestions during the cook.

    Basically crazy hot pan or grill for a couple of minutes each side for colour, then slow in the oven until its how you like your steak.