Beef Rendang Che Nom

Ingredients
Fine grind ingredients: 

7-8 shallots 

5 cloves garlic 

3 inches ginger 

2 inches fresh turmeric 

2 inches galangal 

3 lemongrass 

15-20 dried red chili 

some water 

Ingredients for dry toast: 

1 tbsp coriander seeds 

1 tsp cumin seeds 

1 tsp fennel seeds 

Other ingredients: 

2 cups cooking oil 

1 kilo of beef 

2 cups of liquid/thin coconut milk 

1 bowl of thick coconut milk 

1 tamarind slice (put only half from 1 big round slice) 

2-3 tbsp roasted coconut paste 

1-2 sheets of turmeric leaf 

2-3 pieces of kaffir lime leaf 

palm sugar to taste 

salt to taste 

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weigh.

Video Instructions

Sop Buntut Goreng (Fried Oxtail Soup)

Ingredients

1 oxtail, cut at all the joints

6 cloves garlic 

1 brown onion, quartered 

8-12 cloves 

1 tbsp cinnamon powder 

2 tbsp sea salt, divided 

1 yellow capsicum, sliced 

300g (10.5 oz) snow peas, trimmed 

1 brown onion, sliced 

1 punnet cherry tomatoes 

300g (10.5 oz) flour 

1 tbsp garlic powder 

1 tbsp ground coriander 

oil or tallow for frying 

Method 

1. Begin by placing the oxtail into a pressure cooker along with the quartered onion, garlic, cloves, 1 tablespoon of salt, and cinnamon powder. Cover with water, secure the lid, and turn the heat to high. Once it reaches pressure, reduce the heat to medium and cook under high pressure for 40 minutes. 
2. While the tails are cooking, prepare the flour mixture. In a bowl, mix together the flour, 1 tablespoon of salt, garlic powder, and ground coriander. 
3. Once the tail has finished cooking, carefully release the pressure from the pressure cooker. Then, remove the oxtail from the pot and place it onto a rack to dry slightly. 
4. Bring the stock in the pot back to a simmer and reduce by 1/4. Once reduced, add the capsicum, snow peas, cherry tomatoes, and sliced onions, and simmer for 5 minutes. 
5. Dust the oxtail in the flour mixture, shaking off any excess. Fry the oxtail in tallow at 350°F (180°C) for 4-5 minutes or until crispy and golden brown. 
6. Serve the soup alongside a pile of the fried oxtail and enjoy!

Recipe by Andy Cooks

Beef with Ginger & Broccoli

Prep Time : 10 min

Cook Time : 10 min

Marinating time : 15 min
Total Time : 25 min
Yield: 4 servings

Ingredients
For marinating the beef:
1 pound beef flank steak thinly sliced (between ⅛ and ¼ inch thick)
3 tablespoons water
1 tablespoon Shaoxing rice wine
½ teaspoon kosher salt (a little less if using fine salt)
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil any neutral oil will do

For the stir fry sauce:
½ cup soy sauce light sodium*
½ cup water
3 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon toasted sesame oil

For the rest of the dish:
1 pound broccoli cut into florets
1 tablespoon garlic minced (about 2 cloves)
1 tablespoon ginger peeled and minced (about an inch knob)
Oil as needed for cooking
Toasted sesame seed (optional for garnish)

Instructions

1. Marinate the beef:
1. In a mixing bowl, combine the sliced flank steak, water, shaoxing rice wine, salt and baking soda. Mix well until the beef has absorbed most of the liquids.
2. Next, add the cornstarch and mix until the beef is well coated. Finish the marinade by adding oil. Mix until evenly combined. Set the beef aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients. You can also let the beef marinate overnight.
2. Prepare the sauce:
1. In a bowl, add all the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Mix until no more cornstarch clumps are visible. Set aside until needed.
3. Make the beef and broccoli:
1. While the beef is marinating, bring a medium pot of water to a boil. Add the broccoli florets and boil them for 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.
2. In a wok or sauté pan over medium high heat, add enough oil to coat the bottom. Once the oil is hot, add the marinated beef and cook until the beef is just cooked. Cook in small batches if necessary and make sure to separate the beef so that each piece is evenly cooked. Remove from the wok/pan and set aside.
3. Remove excess oil and keep about 2 tablespoons of oil in the pan. Reduce the heat to medium. Add the minced garlic and ginger and sauté until fragrant, about 15 seconds.
4. Give the prepared stir fry sauce a good stir and add it to the sauteed garlic and ginger. Bring the sauce to a simmer while stirring frequently. Once the sauce has thickened and looks glossy, add the beef and the broccoli. Stir and toss everything together until the beef and the broccoli are well coated in sauce.
5. Transfer the beef and broccoli onto a serving plate and garnish with sesame seeds if you wish. Enjoy it while it's hot!

Taco Bell Chalupa

Ingredients

Queso Sauce

30g unsalted butter 

half yellow onion (finely diced)

1 poblano pepper (seeded & finely chopped)

3 cloves garlic (finely chopped)

Salt & pepper to taste

1 Tbsp AP flour

360ml whole milk

150g grated American cheese

225g cheddar cheese (grated)

Seasoned Beef

560g minced beef

110g minced smoky bacon

35g tomato paste

1.5 tsp cumin powder

1/2 tsp onion powder

1 tsp mushroom soup base powder

2 tsp smoked paprika

Black pepper & salt to taste

1 cup water 

Chalupa

375g AP flour

1 tsp salt

1 Tbsp castor sugar

2 1/2 tsp baking powder

1/240ml cup milk

2 Tbsp vegetable oil

Vegetable oil for frying

Toppings

1/2 Ice berg lettuce (shreaded)

1/2 jicama (shreaded)

3 Tbsp fresh cilantro (finely chopped)

200g monterey cheese (grated)

200g cheddar cheese (grated)

1 tomato (diced)

salt & pepper

Olive oil

Full fat sour cream

Method:

1. To make queso sauce, 
1. melt butter & fry onion, garlic & pepper for 3-5 mins to sweat. 
2. Then add flour, cook & stir for 1 minute, then add milk & stir until mix thickens.
3. Turn off the heat & mix in cheeses until melted.
4. Cover & leave on low flame to keep warm.
2. To make the minced beef,
1. dry fry the beef & bacon over high heat until brown & slightly crispy. 
2. Then reduce heat to medium & add tomato paste & saute for 1 min.
3. Add cumin powder, onion powder, mushroom powder, smoked paprika, salt & pepper & cook for 1 min before adding water & bringing to boil.
4. Reduce to simmer & stir until almost no liquid remains (10-15 mins).
5. Turn off heat & stir in raw minced garlic.
3. To make toppings,
1. mix together lettuce, jicama & cilantro.
2. mix together cheeses.
3. mix together tomato, salt, pepper & olive oil.
4. To make chalupa,
1. Mix flour, salt, sugar, baking powder together & add milk & vegetable oil & mix until rough dough forms. Knead for 2-4 mins until smooth. Cover & rest for 15 mins.
2. Heat frying oil to 180°C.
3. Divide dough into 8 pieces (67g each) & roll pieces into balls. Flatten with rolling pin into 6" discs. Poke holes throughout disc with a fork.
4. Gently fry dough for 15 secs, then remove & gently press dough into taco shape with thongs. Then continue to fry for 30 secs, using thongs to hold the taco shape. Then continue frying until golden brown (1-2 mins). 
5. Turn onto wire rack & season with salt to taste.

Recipe & video by Joshua Weissman

Beef Chalupa

Ingredients

Meat filling:
500g ground beef
1 small onion chopped
¼ cup all purpose flour
2 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp cumin
¼ tsp garlic powder
1 Tbsp vegetable oil

Chalupas:
2 ½ cups flour
1 Tbsp baking powder
½ tsp salt
1 Tbsp vegetable oil plus more for frying
1 cup milk

Optional toppings or fillings:
sour cream
shredded cheddar cheese
shredded lettuce
diced tomatoes
salsa
refried beans
olive
guacamole
pico de gallo
cilantro
hot sauce

Instructions
Make the filling

1. In a large mixing bowl, combine ground beef with onion, flour, chili powder, salt, pepper, paprika, cumin, and garlic.
2. Heat oil in a large skillet or dutch oven to medium-high heat. Add in the beef mixture. Cook beef mixture, stirring and breaking up chunks often. Cook until no pink is visible. Cover the pan, turn off the heat but keep this warm for later.

Make the dough

1. Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.
2. Mix the oil into the flour mixture.
3. Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.

Shape the dough

1. Flour hands and shape dough into a long cylinder. Cut it into 8 equal parts. On a floured surface, shape each of the 8 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.

Cook the chalupas

1. Place oil (enough to be 1-2 inches deep) in a large skillet. Heat to medium heat.
2. Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over. Once you’ve flipped it, use the tongs to pull one side of the disk up over the other side. We are folding it into a shell shape.
3. Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.
4. As each shell is cooked, remove to a plate lined with paper towel to remove excess oil.

Now it’s time to build chalupas! Fill the shells with the meat mixture and desired taco fixings.

Thai Holy Basil Stir Fry with Beef (Pad Kra Pao)

Ingredients

6 cloves garlic
3 Thai chilies, or as many as you can handle
¼ cup chopped mild red chilies, (see note 1)
⅓ cup julienned mild red chilies
2 Tbsp vegetable oil
12 oz ground beef, regular or lean
1 Tbsp + 2 tsp fish sauce
1 Tbsp granulated sugar
½ cup unsalted beef or chicken stock or water
½ tsp ground black pepper
1 ¼ cups holy basil or regular basil leaves, (see note 2)

Cooked Jasmine rice for serving
3 eggs, for fried eggs (1 per person)
Oil for frying eggs, as needed

Prik Nam Pla (optional condiment)

1-2 Thai chilies, chopped
2 Tbsp fish sauce
2 tsp lime juice
1 clove garlic, thinly sliced or chopped (optional)

Notes

1. Mild red chilies are for colour and flavour, while the Thai chilies are for heat. Traditionally we use spur chilies (prik chee fa) for the mild peppers, but red anaheim or mini bell pepper will work. Regular red bell pepper flesh is a little thicker and more watery than ideal, but it will also be fine if that's the only thing you have! 
2. Italian basil is my preferred substitute if holy basil is unavailable. Thai basil can also be used, and the dish will be just as tasty, but I find that the flavour of regular Italian basil is closer to that of holy basil.

Instructions
For the Prik Nam Pla

1. Add chopped Thai chilies and garlic into a small bowl, then add the fish sauce and lime juice. Let this sit while you make the stir fry.

For the Stir Fry

1. In a mortar and pestle, pound the Thai chilies into a fine paste. Add the garlic and the chopped mild chilies and pound into just a rough paste.
2. Heat a wok or a large skillet over high heat, adding about 1 tablespoon of the oil if your beef is lean. Once the wok is very hot, add the beef and spread it out. Sear the beef without moving it until the underside is browned. Toss the beef, and notice how the beef will start to release quite a bit of liquid - keep stirring until all of this liquid has evaporated, and the beef starts to sizzle in its own fat. Once the beef is sizzling, allow it to cook without stirring for 15-20 seconds to brown the beef further and develop flavour, then toss, and repeat the browning 1-2 more times.
3. Turn the heat down to medium, push the beef to one side of the pan, and if there isn’t much fat in the pan, add a little bit more oil just so there’s enough to saute the garlic. Add the garlic and chili paste and sauté in the oil for 30 seconds until aromatic and the garlic starts to turn golden, and then toss it with the beef.
4. Turn the heat up to high and add about half of the stock or water, fish sauce, sugar, and black pepper; toss to mix well. Add the julienned mild chilies and toss for 30 seconds; if it’s looking too dry, add more of the stock or water.
5. Turn off the heat, add the basil and mix just until wilted. Taste and adjust the seasoning with more sugar or fish sauce as needed, and add a little more water or stock if it feels too dry. Set this aside while you fry the eggs.

For the Crispy Fried Eggs

1. To fry the eggs Thai-style, I recommend frying them 1 at a time to prevent them from sticking to each other. There are 2 options for frying eggs:
2. For crispy whites and semi-set yolk: Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg and allow the egg white to bubble. Use a spoon to occasionally baste the top of the egg with oil to cook the yolk. Once the whites are crispy and browned around the edges and the yolk is set to your liking, you can remove it from the pan.
3. For eggs with crispy whites and runny yolk: Separate the egg white and the egg yolk. Add about ¼ inch of frying oil to a small nonstick frying pan and put it over medium-high heat. Once the oil is hot, add the egg white and let it fry until the edges start to turn brown. Use your spatula to push the middle of the white down to make an indent for the yolk to sit in. Once the egg white is browned around the edges, carefully place the yolk into the indentation, and use a spoon to baste some oil around the edges of the egg yolk to help it stick to the egg white. Remove from the pan and allow to drain.
4. To serve, put jasmine rice on a plate, spoon the pad kra pao over half of the rice, and top everything with the fried egg. You can then drizzle the prik nam pla on top of the egg when ready to eat.

Recipe from Thai Hot Kitchen

Goulash

Ingredients

3 tbsp beef tallow
2 brown onions, diced
25g sweet paprika
800g beef (I used flank), cut into 3cm pieces
5 cloves garlic, minced
2 red capsicums, diced
1 yellow capsicum, diced
2 tomatoes, diced
1 carrot, diced
2 medium potatoes, diced
1L beef stock
1 bay leaf
Salt and pepper to taste
Sour cream to serve
Bread for the side

Method

1. In a heavy-based pot you have the lid for, heat the tallow and sweat the onions for 4 minutes.
2. Add the beef and season with salt, brown this off for 6-7 minutes.
3. Add the rest of the veg apart from the potato.
4. Next add the paprika, bay leaf and stock and bring to a simmer.
5. Stir well and cook for 2 hours on low before adding the potato and cooking for a further hour or until the meat and potatoes are fork-tender.
6. Serve with sour cream and crusty bread.

Garlic Steak & Cheesy Potato Hash Foil Packs

Prep Time: 10 mins

Cook Time: 15 mins
Total Time: 25 mins

Servings: 4 serves

Ingredients

0.33 cup garlic butter divided

For The Potatoes:
17.33 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
0.17 cup onion diced
1.33 tablespoons fresh parsley finely chopped
Salt to taste
Cracked black pepper to taste
0.22 cup diced bacon cooked
0.22 cup scallions (or green onions/shallots), sliced

For The Steak:
1.33 pounds whole eye fillet (or ribeye) steak (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
Salt to taste
Cracked black pepper to taste
0.17 cup cheddar cheese shredded
0.17 cup mozzarella cheese shredded**

Instructions

1. Preheat grill to medium-high heat.
2. Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. Spread the remaining non-melted butter over the steak to evenly coat.

FOR WELL DONE STEAKS:
Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.

FOR MEDIUM RARE STEAKS:
Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).

TO COOK:

1. Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
2. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
3. Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
4. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.

Notes
*It's very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
**Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
For Stove Top:
If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
For Oven:
Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!

Ground Beef Stroganoff

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients
0.5 Tbsp olive oil
0.5 lb lean ground beef
0.25 medium onion diced
0.5 lb mushrooms sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
0.5 cup beef broth
0.5 cup whipping cream
0.17 cup sour cream
0.5 Tbsp Worcestershire sauce
0.25 tsp salt adjust to taste
0.25 tsp ground black pepper adjust to taste

Instructions

1. Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
2. Add sliced mushrooms and saute for another 5 minutes.
3. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
4. Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
5. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Sambal Daging Bawang

Ingredients
500g beef - sliced thinly

750 g large onions - sliced

500g shallots - sliced

Pepper

Salt

Asam jawa

Sugar to taste

To blend:

25g lengkuas

10 serai

25g ginger

50g shallots

25g garlic

Method:

1. Fry sliced large onions & shallots together.
2. Boil sliced beef until tender.
3. Saute blended ingredients until crispy, then add pepper, asam jawa, salt & sugar.
4. Add the beef & stir.
5. Finally add the fried sliced large onions & shallots.

Beef Stroganoff (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 35 min
Serving size : 4 portions

Ingredients
4 sprigs fresh flat-leaf parsley, leaves only
1 brown onion (approx. 180 g), cut into halves
30 g butter
1 tbsp ground paprika
1 pinch ground cayenne pepper, to taste
700 g beef fillet, cut into strips (6 x 2 cm)
1 pinch salt, to taste
200 g button mushrooms, cut into quarters
50 g tomato paste
100 g white wine
1 tbsp Meat stock paste
1 tbsp cornflour
1 tsp Dijon mustard
120 g sour cream

Preparation

1. Place parsley into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.
2. Place onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add butter, ground paprika and cayenne pepper and sauté 3 min/120°C/speed 1.
4. Add beef and salt and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
5. Add button mushrooms, tomato paste, white wine, stock paste, cornflour, mustard and sour cream and cook 10 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
6. Allow to rest for 5 minutes, then garnish with reserved chopped parsley and serve hot.

Hints & Tips

1. Serve beef stroganoff with mashed potato, pasta or polenta.
2. To ensure this recipe is gluten free, always check the label of your cornflour as some may contain traces of wheat or gluten.

Jamaican Oxtail Stew

Prep Time 10 minutes

Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 470 kcal

Ingredients
2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1- teaspoon fresh chopped thyme
½ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
15 ounce can butter beans , rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt to taste

Instructions

1. Season oxtail with, salt and pepper. Set aside
2. In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
3. Add onions, green onions, garlic, thyme, all spice, worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
4. Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
5. About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
6. Season with salt according to preference.

Recipe Notes

1. Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
2. If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. Add the browning sauce after you saute the onions.
3. If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows.
4. When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
5. If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
6. Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
7. To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results.
8. Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Aussie Meat Pies

Ingredients

1 Tbsp olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 Tbsp cornflour
3/4 cup Massel beef stock
3/4 cup tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 tsp Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Maple & Dijon Jerky

Prep Time

30 mins

Dehydrate Time
5 hrs

Ingredients
1 lb Meat
2 tbsp Grainy Dijon mustard
1/4 tsp Salt
2 tbsp Pure maple syrup

Directions

1. Put meat in freezer for about half hour or until firm but not solid.
2. Using a sharp knife, cut into 1/4 inch thick strips, cutting with the grain for chewy strips or across the grain for more brittle strips.
3. In a bowl, combine salt, mustard and maple syrup. Add meat strips and toss to coat. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 8 hours. Preheat oven to 350°F.
4. Remove meat from marinade, discarding excess marinade and accumulated juices. Arrange meat strips on prepared baking sheets, leaving space between each strip. Bake in reheated oven for 10 minutes or until meat is no longer pink inside. Transfer to a baking sheet lined with paper towels, turning to blot both sides.
5. Place cooked meat strips on mesh drying trays. Dry at 155°F for about 7 to 9 hours, occasionally blotting any fat that rises to the surface with paper towels, until jerky is firm and flexes and cracks, but doesn’t break, when gently bent. Transfer to a clean baking sheet lined with paper towels and let cool completely, turning once to blot thoroughly.

Bone Broth

Ingredients:

3-4 pounds beef marrow and knuckle bones
2 pounds meaty bones such as short ribs
1/2 cup raw apple cider vinegar
4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
3 onions, quartered
Handful of fresh parsley
Sea salt

Method:

1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
2. Add more water if needed to cover the bones.
3. Add the vegetables bring to a boil and skim the scum from the top and discard.
4. Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
7. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.

Tender Braised Short Ribs (Instant Pot)

Servings : 4

Ingredients:
2 pounds Beef Short Ribs
½ teaspoons Salt
¼ teaspoons Black Pepper
1 ½ teaspoons Olive Oil
1 ¼ cups dice Onion
1 teaspoon mince Garlic, Cloves
½ cups Red Wine
⅓ cups Ketchup
1 ½ tablespoons Soy Sauce
1 tablespoon Worcestershire sauce
1 tablespoon Brown Sugar
1 individual Thyme, Fresh

Method:

Make it now:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. Place ribs back into pot.
8. In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour over ribs.
9. Place sprigs of thyme on top of ribs.
10. Lock cover into place and seal steam nozzle.
11. Cook on high pressure for 35 minutes.
12. Naturally release pressure for 5 minutes then quick release remaining pressure.
13. Remove thyme sprigs.

Freeze for later:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. In a bowl, combine wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
8. Divide ribs, onion/garlic mixture, sauce and thyme sprigs among indicated number of round containers. Label and freeze.

Make from frozen:

1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
2. Place frozen contents into inner pot. Saute for 5 minutes.
3. Lock cover into place and seal steam nozzle.
4. Cook on high pressure for 35 minutes.
5. Naturally release pressure for 5 minutes then quick release remaining pressure.
6. Remove thyme sprigs.

Slow-Cooked Short Ribs With Gremolata

8 Servings

Ingredients
6 10” English-style bone-in beef short ribs (about 10 lb.)
Kosher salt and freshly ground black pepper
¼ cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat-leaf parsley
¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
4 lemons, halved

Preparation

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
5. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

Slow Cooker Mongolian Beef

Prep time: 10 mins 

Cook time: 4 hours 

Total time: 4 hours 10 mins

Ingredients
1 1⁄2 pounds Flank Steak
1⁄4 cups cornstarch
2 tablespoons Olive Oil
1⁄2 teaspoons mince Garlic, Cloves 3⁄4 cups Soy Sauce
3⁄4 cups Water
3⁄4 cups Brown Sugar
1 cup grated Carrots green onions, for garnish

Instructions

1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. 
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. 
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Easy Honey Garlic Slow Cooker Ribs

Servings: 3–4

Ingredients:
1 (2½–3 lb) rack of short ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced

Preparations:

1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 
2. Add honey, soy sauce, and garlic to a large slow cooker. 
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs. 
7. Serve with additional sauce from the slow cooker, as needed.

Malaysian Oxtail Soup

Ingredients

3 Tbsp grapeseed oil
600 gm oxtail (cleaned, fats cut off, chopped into bite-size pieces)
3 medium size potatoes (peeled, whole)
2 small carrots (peeled, cut into chunks)
2 stalks of celery (cut into chunks)

Spices to be grounded into paste
3 cloves garlic
3 shallots
2 stalks lemongrass
1 cm ginger
1 tsp powdered coriander
1 tsp powdered cumin
1 tsp powdered fennel

Whole spices
2 cardamoms
1 small cinnamon stick
3 cloves
1 star anise
1 tsp freshly cracked black peppercorns

3 Tbsp tomato paste
1.5 litre filtered hot water
sea salt
a small bunch of coriander leaves (chopped roughly)

Method

1. Heat a pan, drizzle with oil and brown the oxtail. Drain and set aside.
2. Saute the spice paste, whole spices and spice powder until fragrant and add in tomato paste. Add a few Tbsp of water to stir the paste.
3. Transfer the paste into a soup pot, add oxtail and filtered water and bring to boil.
4. Turn down the heat and simmer for 1 hour then add in the vegetables and continue to simmer for another hour or until oxtail is tender.
5. Add sea salt to taste and garnish with coriander leaves.
6. Serve hot.

Note : For a stronger spice soup, add 2 more cardamoms, 5 more cloves and an additional star anise to the soup. Soup can also be garnished with crispy fried shallots and chopped chili padi.