HOTPOT BEEF SLICES RECIPES

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LANCASHIRE BEEF HOT POT | ENTERTABLEMENT



Lancashire Beef Hot Pot | Entertablement image

A hearty one pot meal of beef, carrots, onions and potatoes in a deeply flavoured gravy. Yum!

Provided by Helen Kain

Number Of Ingredients 10

50 g (1.8 oz) butter
900 g (2 lb) stewing beef, cut into large chunks
2 medium onions, chopped
4 large carrots, peeled and sliced
25 g (0.9 oz) all purpose flour
10 ml (2 tsp) Worcestershire sauce
30 ml (2 tbsp) concentrated tomato paste
750 ml (3 c) beef or chicken stock
2 bay leaves
900 g (2 lb) potato, peeled and sliced 1/4″ thick

Steps:

  • Heat oven to 325° F Convection or 350° F regular.
  • Heat the butter in a 6 quart cast-iron braising pot (or similar pot) over medium heat. Working in batches, brown the beef on all sides (about 5 minutes), removing to a plate as each batch is completed. Note: dry each piece of beef with paper towel before placing in the pan, or it won’t brown well.
  • Sauté the onions and carrots in the pot until golden and the onions are translucent. Sprinkle the flour over the vegetables, and stir well. Allow to brown for a couple of minutes until thoroughly coated. Add the Worcestershire sauce, tomato paste and stock. Bring to a boil. Stir in the meat and bay leaves and remove from the heat.
  • Working from the outside edge, arrange the sliced potatoes on top of the stew in concentric circles. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
  • Remove the lid, brush the potatoes with a little more butter if they seem dry. Finish them under the broiler for 5-8 minutes until brown. Watch them carefully during this process, as they can brown quite quickly (and you don’t want to ruin all that wonderful work at the last minute!)

Nutrition Facts : ServingSize 6

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU



The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

  • Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
  • Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
  • Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
  • This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
  • We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
  • My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
  • All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
  • For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

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Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don’t need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
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All we need to do is peel our daikon (1.5 lb), cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
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