Beef Hot Pot Recipe

Beef Hot Pot Recipe

Ingredients

1kg beef flank cut into 8 cm x 4 cm chunks against the grain

Plain flour for dusting

50 ml sesame oil

1small onions, peeled and roughly chopped

1 medium mild chili

100g root ginger, peeled and roughly chopped

2 star anise

4 cloves garlic

1 tsp five-spice powder

50 ml sweet soy sauce

1/2 tsp fennel seeds

750ml beef stock

750ml veal stock

15g corn flour

Salt and pepper

For The Garnish

Spring onions, trimmed and sliced on the angle

Coriander, washed

Chinese greens

 

Method

Lightly flour the pieces of beef flank, coating each piece of beef on all sides with flour. Heat some sesame oil in a thick-bottomed saucepan or casserole dish and quickly colour the pieces of beef on all sides.

Add the onions, chili, ginger, star anise, garlic, five-spice, soya sauce and fennel seeds. If possible, wrap the ginger, star anise, and fennel seeds in some Muslin cloth, which makes removing these ingredients easily before serving the dish.

Add the beef stock and veal stock and bring it to the boil. Cover and reduce the heat to a simmer, and simmer gently for 2½–3 hours until the meat is very tender.  If the liquid is evaporating too quickly, add some more water.

Remove the pieces of beef from the pan, as well as the ingredients wrapped in the cloth. Mix the corn flour with a little water, stir it into the stock and simmer for 15 minutes – the consistency should be gravy-like. Check the seasoning then return the beef pieces back into the sauce and serve.

You can serve this with cumin basmati rice, or if have whole cinnamon sticks, boil the rice with one stick and once the rice is cooked, remove the cinnamon stick. The cinnamon stick adds a natural and not too over powering sweetness to the rice, which can add flavor to the beef hot pot

Bon Appétit