Beef Hotpot Recipe


  • 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


  1. 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.

  2. 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.

  3. 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 and boiled rice.

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