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
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.
BEEF HOT POT WITH HERB DUMPLINGS
Got this from a magazine about 4 years ago but don't know which one. Beef Hot Pot can be made up to 2 days ahead, covered and kept in refridgerator. To finish cooking, reheat hot pot base until simmering, place Herb Dumplings on top and cook as directed. Recipe could be doubled and you could freeze half for later (follow suggestions for cooking ahead), continue cooking other half for that night. For a pot luck I've cooked it without the dumplings and transferred it to a slow cooker (crockpot) and taken it in that as I can plug in to keep warm.
Provided by ImPat
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 808.4, Fat 35.2, SaturatedFat 15.4, Cholesterol 209.8, Sodium 980.3, Carbohydrate 57.2, Fiber 5.4, Sugar 10.2, Protein 56.7
BEEF & BEAN HOTPOT
A hearty one pot meal to satisfy the whole family
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
- Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
- Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.
Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium
BETTY TURPIN'S HOT POT
Make and share this Betty Turpin's Hot Pot recipe from Food.com.
Provided by Sackville
Categories Stew
Time 4h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
- Seal the meat and continue frying until nicely browned.
- Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
- Turn down the heat to medium.
- Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
- When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
- As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
- Gradually add the rest of the liquid.
- Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
- Pour the onions and liquid over the meat and mix well.
- Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
- Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
- Dot the top layer of potatoes with the remainder of the butter.
- Cover the dish and place on the top shelf of the oven for 2 hours.
- Uncover and cook for a further 30 minutes.
- If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
- Serve with red cabbage and chips.
Nutrition Facts : Calories 207.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 93.9, Carbohydrate 35.9, Fiber 4.3, Sugar 3.4, Protein 4
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
CORONATION STREET BETTY'S HOTPOT
Passionate Coronation Street fans (like me) will know all about this lamb and spud preparation that has been lauded on television's longest running soap forever. This is the "official" recipe, by the way, presented here with the kind permission of Coronation Street and Granada Television. If you can't easily obtain neck of lamb, use shoulder or any boneless stewing lamb. (Betty recommends serving with pickled red cabbage or pickled beets and a pint of cold beer.)
Provided by Olha7397
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
- Sear the meat and continue frying until nicely browned.
- Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
- Turn down the heat to medium.
- Fry the onions in the pan juices, adding a little more butter if necessary.
- When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
- As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
- Gradually add the rest of the liquid.
- Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
- Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
- Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
- Dot the top layer of potato with the remainder of the butter.
- Cover the dish and place on the top shelf of the oven for 2 hours.
- Uncover and cook for a further 30 minutes.
- If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
- Serves 4.
- Great Potatoes Kathleen Sloan-McIntosh.
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
BEEF & ALE HOT POT
A variation of the Lancashire Hotpot recipe
Provided by sweetunique
Time 2h
Yield Serves 4
Number Of Ingredients 16
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.
BEEF AND MUSHROOM HOTPOT
Make and share this Beef and Mushroom Hotpot recipe from Food.com.
Provided by Yorky1000
Categories Potato
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Par boil the potatoes for about 8 minutes.
- Heat the stock in a medium saucepan.
- Fry the onions and garlic in olive oil until brown. Add to the stock.
- Fry the beef in the same oil until brown. Add to the stock.
- Brink the stock to the boil, season with salt and black pepper. Simmer stirring occasionally for 60 minutes. Add the tomato.
- Add the carrot and simmer for a further 30 minutes.
- Add the mushrooms and peas and simmer for a further 5 minutes.
- Spoon the mixture with a little of the gravy into a casserole dish. Top with the sliced potatoes. Season then brush with cooking oil.
- Grill until potatoes are brown. Sprinkle over fresh parsley.
Nutrition Facts : Calories 270, Fat 12.5, SaturatedFat 5.1, Cholesterol 16.4, Sodium 413.9, Carbohydrate 33.4, Fiber 5.8, Sugar 7.4, Protein 8.2
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