Beef Recipes
Slow cooker beef hotpot
Packed with flavour and meltingly tender Slow cooker beef hotpot, try this classic comfort food with steamed rice and greens.
Ingredients
- 1 onion, chopped
- 2 carrots, cut into 1cm/½in slices
- 1 tbsp vegetable or sunflower oil
- 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices
- 5 garlic cloves, crushed or finely chopped
- 5cm/2in piece fresh root ginger, finely grated
- 1 fat red chilli, shredded (I leave the seeds in)
- 2 tbsp light muscovado sugar
- 1 tbsp miso paste, optional, but this will add extra depth to the sauce
- 6 tbsp light soy sauce
- 300ml/½ pint beef stock
- 1 tsp sesame oil, plus more to serve
- 2 bunches spring onions, trimmed then cut into finger-length pieces
- few handfuls fresh beansprouts
Method
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Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli.
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Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours.
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Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice.
Slow cooker beef hotpot