Slowcooked Hanoi hot pot

Yields4 Servings
 500 g braising beef 2 tbsp dark soy sauce 5 cm ginger (peeled) 2 garlic cloves (peeled) 2 green chilli (slit down the middle) 1 tbsp honey 2 tbsp olive oil 3 shallots (chopped) 1 cinnamon stick 2 star anise 2 bay leaves 750 ml beef stock 120 g shiitake mushrooms (fresh or dried) 3 carrots (peeled and sliced)
1

Preheat the oven to 160C/325F/ gas mark 3.

2

Put the beef in a large bowl and add the soy sauce. Place the ginger, garlic and chilli in a food processor and process until it’s finely chopped, then add to the beef. Drizzle in the honey and mix thoroughly. Cover and leave for 10-15 minutes.

3

Heat the olive oil in an ovenproof, heavy-based saucepan over a medium heat. Shake the marinade o the beef (keep the marinade aside) and quickly brown the beef in batches in the oil. Return the meat to the pan and add the shallots, cinnamon stick, star anise and bay leaf. Pour in the marinade and beef stock, then bring to the boil. Place the pan in the hot oven and cook for 1 hour.

4

After 1 hour, add the shiitake mushrooms and carrots to the beef, and cook for a further 45-60 minutes, or until the meat is tender. The sauce should be rich and thick. Add salt, if needed.

5

Remove the star anise and cinnamon stick before serving with steamed broccoli and kale.

CategoryCuisine

Ingredients

 500 g braising beef 2 tbsp dark soy sauce 5 cm ginger (peeled) 2 garlic cloves (peeled) 2 green chilli (slit down the middle) 1 tbsp honey 2 tbsp olive oil 3 shallots (chopped) 1 cinnamon stick 2 star anise 2 bay leaves 750 ml beef stock 120 g shiitake mushrooms (fresh or dried) 3 carrots (peeled and sliced)

Directions

1

Preheat the oven to 160C/325F/ gas mark 3.

2

Put the beef in a large bowl and add the soy sauce. Place the ginger, garlic and chilli in a food processor and process until it’s finely chopped, then add to the beef. Drizzle in the honey and mix thoroughly. Cover and leave for 10-15 minutes.

3

Heat the olive oil in an ovenproof, heavy-based saucepan over a medium heat. Shake the marinade o the beef (keep the marinade aside) and quickly brown the beef in batches in the oil. Return the meat to the pan and add the shallots, cinnamon stick, star anise and bay leaf. Pour in the marinade and beef stock, then bring to the boil. Place the pan in the hot oven and cook for 1 hour.

4

After 1 hour, add the shiitake mushrooms and carrots to the beef, and cook for a further 45-60 minutes, or until the meat is tender. The sauce should be rich and thick. Add salt, if needed.

5

Remove the star anise and cinnamon stick before serving with steamed broccoli and kale.

Slowcooked Hanoi hot pot