Best Beef Hot Pot Recipes

GROUND BEEF, RICE AND CABBAGE HOT POT

Steps:

• In large skillet, brown ground beef and onion, till meat is brown and onion is tender, stirring frequently.
• Drain.
• Transfer meat mixture to crockpot.
• Add all remaining ingredients.
• Stir to mix well.
• Cover and cook on LOW setting 5 1/2 to 6 hours.
• Remove bay leaf and serve.

BEEF HOT POT WITH HERB DUMPLINGS

Steps:

• HOT POT.
• Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
• Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
• Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
• Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
• Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
• Time to add Herb Dumplings - have step 9 ready and go to 10.
• HERB DUMPLINGS.
• Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
• Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
• Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.

BEEF HOT POT

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.

BEEF AND BOK CHOY HOT POT

Steps:

• Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
• Mix well and set aside.
• Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
• Add broth mixture along with the green onions, garlic and ginger.
• Bring to a boil.
• Cover and reduce heat.
• Simmer for 1 1/2 hours or until beef is tender.
• Stir in bok choy and carrots; cook for 5 minutes or until tender.
• Serve beef mixture over hot rice noodles.

CHINESE HOT POT OF BEEF AND VEGETABLES

Steps:

• Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
• Remove from the pan and repeat with the remaining oil and beef.
• Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.
• Stir in the broth, scraping the pan to loosen the brown bits.
• Return the beef to the pan.
• Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Add the turnips and carrots, simmer for 45 minutes or until tender.
• Combinne 1 tbsp water and the cornstarch, add to beef mixture.
• Bring to a boil, cook for 1 minute, stirring frequentl.
• Ad spinach, cover and cook 3 minutes or until wilted.
• Discard the cinnimon sticks.

NEW ZEALAND CORNED BEEF HOT POT

Steps:

• Remove the corned beef from its wrapping and discard any liquid and seasoning packet. Rinse in cold water and pat dry with a paper towel. Place in a pot with a tight-fitting lid, that can be used on the stovetop and in the oven.
• Add the rest of the ingredients and bring to a boil. Put the lid on and place in the oven at 250F (or 120C) for 3 hours.

TACHIYAMA CHANKO-NABE (BEEF AND CHICKEN HOT POT)

Steps:

• Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
• At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
• Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
• Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
• Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
• Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
• Repeat with second 1/3 of the cooking ingredients.
• Repeat with remaining third of the cooking ingredients.
• Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.

JONG-GOL KOREAN MUSHROOM AND BEEF HOT POT

Steps:

• Jong-Gol (Korean Mushroom and Beef Hot Pot) Serves4 to 6 Active time:20 min Start to finish:45 min YEONG-SUN LEE February 2009 Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show. 1lbbeef tenderloin 2tablespoonssoy sauce 2tablespoonsKorean rice wine or Shaoxing 2tablespoonssugar 1large garlic clove, minced 2lbmixed fresh mushrooms such as shiitake, enoki, oyster, and white 1bunch scallions, cut into 3-inch matchsticks 2large carrots, cut into 3-inch matchsticks 1large carrot, peeled and cut into 3- by 1/4-inch sticks 3(4- to 5-inch-long) fresh red chiles, seeded and thinly sliced on the diagonal 6 to 7cupswater Equipment: a flat-bottomed wok • Freeze beef 15 minutes to facilitate slicing thinly. Cut beef across the grain into very thin slices. Combine beef, soy sauce, rice wine, sugar, and garlic in a large bowl, tossing to coat. • Discard stems from shiitake mushrooms and slice caps 1/8 inch thick. Trim ends from enoki mushrooms. Trim ends from oyster and white mushrooms and slice 1/8 inch thick. • Arrange scallions, carrots, and mushrooms separately in bunches (like spokes of a wheel) in wok. Clear a space in center and spoon in beef with marinade, then scatter chiles over beef. Add enough water to just cover vegetables, being careful not to disturb the arrangement. • Bring to a boil on a portable burner (see cooks' note, below) on medium-high heat at the table. Reduce heat and simmer, covered, skimming any foam and stirring once or twice to break up any clumps of beef but being careful not to disturb vegetables, until beef is cooked through and mushrooms are tender, 5 to 7 minutes.

BEEF & ALE HOT POT

Steps:

• Heat a little oil in frying pan & brown stew meat along with onions & carrots, leek & swede to soften slightly.
• add beef stock, worcestershire sauce, all herbs, salt & pepper, tomato puree & ale, stir adding flour to thinken and simmer for 5-10 mins.
• Transfer into large casserole oven dish.
• Blanch the sliced potatoes in a pan of boiling water for 3-5 mins, drain.
• Layer sliced potatoes onto beef casserole mix.
• Brush the potatoes with melted butter.
• Cover up & bake for 1 hr.
• Remove the hot pot from the oven.
• Uncover & brush the potatoes again with melted butter.Return to the oven for a further 15mins, uncovered, to brown the potatoes.
• Serve garnished with parsley.
• Tip; sprinkle grated cheddar on top of the potatoes 5 mins before cooking time is complete....yummy.

HOT POT WITH BEEF AND SHRIMP

Steps:

• Prep the steak, shrimp and veggies as listed. To make slicing the steak easier, pop it in the freezer for about 15 minutes. Once all your ingredients are prepped, bring the broth to a boil in a large pan or wok, that you have a lid for. Add the shallots and chilies, fish stock and oyster sauce, simmer for about 5 minutes, add the celery, mushroom and snow peas, cover and simmer about 4 minutes. Make sure the broth is simmering, add the noodles. Simmer about 3 minutes, covered. Add the steak, stir to combine simmer about 3 minutes. Add the bok choy and bean sprouts. Cover and simmer about 3 more minutes. Lastly, add the shrimp, cover simmer 2-3 more minutes until the shrimp are hot. Serve in big soup bowls, garnish with chopped cilantro and sliced green onions. I really liked this cooking method. No stir frying in hot oil! You could vary the ingredients to suit your taste - vegetables, tofu .the possible combinations are endless.