BEEF HOT POT
Make and share this Beef Hot Pot recipe from Food.com.
Provided by Kellogs
Categories Stew
Time 1h45m
Yield 4 , 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Heat a little oil in frying pan and brown (only) stew meat along with onions and carrots (to soften slightly); remove from pan.
- Layer sliced potatoes, onion, carrot and meat in a 3 pint casserole, finishing with a layer of potatoes.
- Pour over the stock.
- Brush the potatoes with 1 tbsp melted butter. Cover and bake for 1 hour.
- Remove the hot pot from the oven. Uncover and brush the potatoes again with melted butter or dripping.
- Return to the oven for a further 30 minutes, uncovered, to brown the potatoes.
- Serve garnished with parsley.
Nutrition Facts : Calories 1275.8, Fat 70.8, SaturatedFat 30.8, Cholesterol 266.6, Sodium 773.6, Carbohydrate 87, Fiber 12.2, Sugar 9, Protein 71.9
BEEF HOT SPOT
This is a quick and easy recipe. Prepared in about 25 minutes. I just started making this and it is wonderful.
Provided by lacrikit1
Categories Potato
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cook beef in medium skillet, add some broth, keep enough broth for corn starch mix, about 1/2 cup. Corn starch mix: Add 3 Tbs. of corn starch and 1/2 cup broth into jar from beef. Shake until well mixed. Add this mixture to cooking beef, stir frequently until desired thickness. Keep on low heat.
- Potatoes: Peel and dice potatoes, cook over medium heat until done. Drain and mash potatoes.
- Put bread or toast on plate, Potatoes on top and beef mix over all. Salt and pepper to taste. Enjoy.
Nutrition Facts : Calories 2059.9, Fat 162, SaturatedFat 67.1, Cholesterol 223.7, Sodium 984.1, Carbohydrate 116.7, Fiber 12.4, Sugar 5.2, Protein 33.6
HOT POT AT HOME
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.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
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.
A MINNESOTAN'S BEEF AND MACARONI HOTDISH
My grandpa's recipe. Old-school and traditional Minnesota staple.
Provided by JDawg
Categories Main Dish Recipes Casserole Recipes Noodles
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
- Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 35.9 g, Cholesterol 46.4 mg, Fat 12.8 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 4.8 g, Sodium 1039.5 mg, Sugar 7 g
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
EASY BEEF HOTPOT
Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 417 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
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WARM SPICED BEEF HOT POT - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (7)Total Time 2 hrs 50 minsCategory Main CourseCalories 526 per serving
- Season beef cubes with salt and pepper. In a large oven-safe skillet, add 1 Tbsp. olive oil and brown meat in batches over medium-high heat. Do not crowd the pan, or the meat will steam in it's juices instead of searing. Two batches works well here. Remove the first batch to a plate while you cook the second, then remove the second batch to the same plate.
- Reduce heat to medium-low in the same skillet. Add an additional 1 Tbsp oil to the pan. Add the carrots and onions and cook, stirring regularly for about 5 minutes. Return the beef to the pan, along with any juices. Stir to combine. Sprinkle the cinnamon and allspice over-top and stir in. Cook, stirring, for 1 minutes. Add the tomato paste. Stir in and cook for an additional minute. Sprinkle the flour over-top and stir in. Cook for 1 minutes, then add the wine. Increase the heat under the pan to medium and bring the sauce to a simmer a couple of minutes, stirring to scrape up any brown bits from the bottom of the pan. Add the canned tomatoes and their liquid and the bay leaves to the pan. Return mixture to a simmer, then remove from heat.
- Arrange the sliced potatoes in a spiral on top of the beef, starting around the outside edge and over-lapping slightly. Brush well with about half of the melted butter and sprinkle with a generous sprinkling of salt and pepper. Cover the skillet with a lid or aluminum foil and bake in the preheated oven until potatoes are tender, 1 1/2 - 1 3/4 hours.
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