Beef And Port Hot Pot Recipes

HOT POT AT HOME

Steps:

• For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
• Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
• Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
• For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
• For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
• Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
• Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
• Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
• Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
• Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.

EASY BEEF HOTPOT

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

SCOTTISH HOT POT

Steps:

• In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
• Mix flour and 1/4 tsp dried thyme.
• Coat beef chunks with flour mixture.
• In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
• Remove with a slotted spoon and place in tomato mixture.
• Cover and Bake at 375 degrees for 1 1/2 hour.
• Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
• During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
• Cut unpeeled potatoes into 1/4 inch thick slices.
• Cut unpeeled apples into thin wedges.
• Remove casserole from oven.
• Layer half of potato slices, half of sausage pieces, half of apple wedges.
• Repeat layering.
• With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
• Sprinkle with 1/4 tsp dried thyme.
• Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.

HOT POT STEW

Steps:

• In a Dutch oven coated with cooking spray, brown pork over medium-high heat. Add ham, green pepper, onion, celery and garlic. Reduce heat to medium; cook for 8-10 minutes or until vegetables are just tender, stirring occasionally. Add the next nine ingredients. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Add spinach and cook until heated through.

BEEF AND PORT HOT POT

Steps:

• Heat oil in a saucepan over high heat and add beef and cook turning several times for about 5 minutes until beef is brown.
• Tie the stems of the herbs together and add to pan.
• Stir in port, stock and Worcestershire sauce and bring to a simmer over a medium heat.
• Simmer stirring occasionally for 1 1/4 hours/ Add the potatoes, parsnips and carrots cooking for about 20 minutes longer or until beef and vegetables are tender.
• To serve, slice the beef and accompany with vegetables and pan juices as a sauce.