Easy Beef Hotpot Recipes

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EASY BEEF HOTPOT



Easy beef hotpot image

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

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
400g can baked beans
splash of Worcestershire sauce
handful of roughly chopped parsley (optional)

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

HOT POT AT HOME



Hot Pot at Home image

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

2 pounds (or 2 each) pork leg bones, cut into 2-inch pieces
1 carrot, peeled and cut into 1-inch chunks
1 ear corn, husks and silks removed and cut into 1-inch pieces
1 small daikon (about 1/2 pound), peeled and cut into 1-inch chunks
Kosher salt
1/4 cup chili oil
1 pound thinly sliced beef (see Cook's Note)
1 pound of any white-fleshed fish, such as flounder, cod, haddock, etc., cut into 1-inch cubes
1/2 pound Napa cabbage, cut into bite-size pieces
1/2 bunch spinach (about 1/2 pound)
1 large Yukon gold or russet potato, peeled and cut into 1/2-inch slices
1 small pumpkin, halved, seeded and cut into 1/2-inch slices
4 large hard-boiled eggs, peeled
One 8-ounce package fish tofu or one 12-ounce package extra-firm tofu (cut the regular tofu into 1/2-inch slices)
One 8-ounce package udon noodles
Hot Pot Dipping Sauce, recipe follows
Chinese BBQ sauce
Chili oil
Chili crisp
Oyster sauce
Soy sauce
Toasted sesame oil
Sesame paste
1/4 cup hot Pork Broth
2 tablespoons Chinese BBQ sauce, such as Bullhead
2 tablespoons sesame paste
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 teaspoon chopped garlic
1 teaspoon chopped scallions

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.

LANCASHIRE HOT POT



Lancashire Hot Pot image

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

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

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

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