Slow cooker beef hotpot

Posted: July 21, 2015 by nietize in Beef, Stew
Tags: , ,

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From BBC Food
Serves 4

Ingredients

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1 onion, chopped
2 carrots, cut into 1cm/½in slices
1 tbsp vegetable or sunflower oil
800g/1lb 12oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices
5 garlic cloves, crushed or finely chopped
5cm/2in piece fresh root ginger, finely grated
1 fat red chilli, shredded (I leave the seeds in)
2 tbsp light muscovado sugar
1 tbsp miso paste, optional, but this will add extra depth to the sauce
6 tbsp light soy sauce
300ml/½ pint beef stock
1 tsp sesame oil, plus more to serve
2 bunches spring onions, trimmed then cut into finger-length pieces
few handfuls fresh beansprouts

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Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli.

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Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on Low for 7½ hours.

Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil.

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