Beef hot pot recipes
Our top 3 of 5 Beef hot pot recipes
Easy Beef Hotpot
by kt0023Viewed 2740 times
- Put diced braising steak in a pan & cover with hot beef stock (for ease I use Bovril cubes) but make sure it's good & tasty, winter's no time for skimping :-)
- Add chopped onion (one large or 2 medium per 500g of meat ish)plus plenty of black pepper
- Simmer beef & onion mix until tender about an hour
- Meanwhile peel & dice potatoes, use lots they make the meat go further & taste yummy when cooked in the stock
- When the meat's cooked add a layer of potatoes to a large, deep buttered ovenproof dish, layer on half the meat, more potatoes, meat & finish with a good layer of potatoes.
- The stock should come about 3/4 the way up the dish - if not add a bit more or just water will do
- Depending on how much salt you like you can add more to the potatoes as you layer them
- Dot the top with butter & bake in the oven at about 170 degrees (350 in old money)for about 60 - 90 mins until potatoes are cooked through, some of the is stock absorbed and the top is golden & crispy
- Serve with veg of choice or pickled beetroot / red cabbage
- I think the secret of this recipe is to season more than you think it needs, use plenty of salt & pepper and a really tasty beef stock - Ideal for when you want to go out for a while on a winter's afternoon but still come back to a house that smells like you've been doing the Domestic Goddess bit all afternoon
- 500g braising steak
- 1 large onion (chopped)
- Tasty beef stock
- salt pepper
- knob of butter
- lots peeled diced potatoes
Corned Beef Hot Pot
by JphangelViewed 2200 times
- To prepare the ingrediants.
- Peel and dice the potatoes. Lightly boil until just soft. Once cooked fry until crisp in the smoked paprika.
- To assemble the hot pot.
- Slice the onions into rings and fry to soften with the garlic.
- Divide the corned beef mixture into three parts.
- Slice the first section of corned beef and layer onto the bottom of a glass dish. Follow with half of the baked beans, and layer this with half of the onion & garlic. Place a layer of the diced potato on top of the onions. Repeat with another layer of corned beef, baked beans, onion and potatoes. Complete with the last section of corned beef being chopped/crumbled onto the hot pot. This layer of potatoes & corned beef will go deliciously crispy. Cook for approximately 30 minutes in a medium oven or until you can the beans bubbling at the sides. Sprinkle with grated cheese and grill before serving.
- 2 onions
- 1 can baked beans
- 1 can corned beef
- 3 large potatoes
- 2 tbsp smoked paprika
- 50g cheese, grated
- 1 garlic clove
Minced Beef Hotpot
by blademaidenViewed 5614 times
- 1. If you are using meat then brown this off in a pan.
- 2. Add all the other ingredients (including the Quorn if that is what you have chosen), bring to the boil and then simmer gently over a low heat for approximately 1 and a half hours until the sauce has thickened to the desired consistency.
- 3. If you added the potatoes then the dish can be served as it is. If not you can add dumplings or serve with mash, rice or bread.
- 4. This dish also works very well in a slow cooker but may need to be thickened on the stove top prior to serving.
I have cooked this many times and no two have been exactly the same! Try adding different veg, or serving it in a giant yorkshire pudding. If you make it with Quorn and vegetable stock it not only becomes a vegetarian dish but also really low in fat too. I have added chilli to it, and also red wine when I have made it with minced beef - the possibilities are endless and limited only to what is in your fridge or cupboard at any one time!
- 500g Lean Minced Beef, Chicken, Pork, Lamb or Quorn
- 2 Onions roughly chopped
- 4 Carrots, peeled and roughly chopped
- 1 Tin of baked beans, chickpeas or any other pulse you fancy
- 2 Large Potatoes, diced (optional)
- ¾ Pint of chosen stock (chicken, beef or vegetable)
- Any other veg you fancy throwing in
- 2-3 Glugs of Worcestershire Sauce
Stout and Beef Hot Pot
by s.c.blagdenViewed 226 times
- Flour mince in a bag then tip into a pan to brown. Set aside once browned.
- Pour Guinness into the pan bringing to a rapid boil. Top up with water and crumble in both stock cubes. Put in the two sprigs of rosemary, separating from the branch. Add the vegetables. Bring to a simmer and add the mince. Simmer for 15 minutes stirring occasionally.
- Pour into a loaf tin or oven proof dish. Top with the potato slices and put into a pre heated oven at 200 degrees for 20 minutes or until the potatoes are brown.
- Season to taste throughout the process.
- 350g minced beef
- 2 tbl Plain Flour
- 1 Carrot Diced
- 1 Onion finely diced
- 1 parsnip diced
- 1 Stick of celery chopped
- 200ml guinness stout
- 400ml water
- 1 chicken stock cube crumbled
- 1 beef stock cube crumbled
- 2 sprigs of rosemary
- 2 potatoes (sliced thinly)