Slow Cooker Beef Hotpot
Tender beef brisket, infused with a flavorful blend of garlic, ginger, and chili, simmers slowly in a savory sauce until it reaches melt-in-your-mouth perfection. The addition of miso and soy sauce gives it a delicious umami richness, complemented by the freshness of spring onions and beansprouts. Serve this dish over a bed of fluffy boiled rice alongside steamed broccoli for a hearty and satisfying meal that's sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 onion
- 2 carrots
- 1 tbsp vegetable or sunflower oil
- 800g/1lb 12oz beef brisket
- 5 garlic
- 5cm/2in piece fresh root ginger
- 1 fat red chilli
- 2 tbsp light muscovado sugar
- 1 tbsp miso
- 6 tbsp light soy sauce
- 300ml/½ pint beef stock
- 1 tsp sesame oil
- 2 bunches spring onions
- few handfuls fresh beansprouts
Instructions
- 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.
- 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.
- 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.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 212kcal
- Carbohydrate Content: 14g
- Fat Content: 8g
- Fiber Content: 2g
- Protein Content: 20g
- Saturated Fat Content: 2.5g
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