Slow Cooker Beef Hotpot
Slow Cooker Beef Hotpot

Ingredients

Method

  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 tbsp oil
  • 500g beef brisket, cubed
  • 5 garlic cloves, crushed
  • 5cm fresh ginger, grated
  • 1 chilli, shredded
  • 6 tbsp soy sauce
  • 2 tbsp muscovado sugar
  • 1 tbsp miso paste
  • 300ml beef stock
  • 1 tsp sesame oil
  • 2 bunches spring onions, chopped
  • Pop your carrots and onions into your slow cooker. Add some oil to a large pan, and brown the beef brisket all over (you’ll have to do this in batches). Add the meat to the slow cooker, too. Scatter over the garlic, ginger, and chilli.
  • In the same pan you fried the beef, stir in the miso paste, the sugar, the soy, stock, and the sesame oil. Bring to a simmer to dissolve, then pour in the slow cooker. Cook on low for 7.5 hours. When ready, scatter over the spring onions and cook for another 30 minutes, then serve with rice.
Over 2 hours
6 servings
This recipe pairs perfectly with the Tenuta San Leonardo 'Terre di San Leonardo' Cabernet Blend 2014 from Trentino, Italy.

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