Easy Beef Hotpot Food

RED CURRY HOT POT BROTH

Steps:

• For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
• Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
• To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
• NOTE: Instant Pot or Pressure Cooker Method
• Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

EASY BEEF HOTPOT

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.

CHINESE HOT POT AT HOME

Steps:

• Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
• Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
• Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

EASY LANCASHIRE HOTPOT

Steps:

• Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
• Remove the hotpot from the oven and let rest for about 10 minutes.
• Serve and enjoy.

CHINESE BEEF HOT POT - FONDUE CHINOISE

Steps:

• Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)
• Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.
• Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.
• Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
• Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot .)
• Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
• Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.

BEEF HOTPOT

Steps:

• Preheat the oven to 170C/325F/Gas 3.
• Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)
• Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.
• Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.
• Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.
• Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.

EASY CHINESE HOT POT

Steps:

• Heat oil in 6-quart stockpot or dutch oven over medium-high heat.
• Add onion and cook for 3 minutes, or until tender.
• Stir in the minced garlic and continue to cook for 30 seconds, or until fragrant.
• Stir in chicken stock, soy sauce, brown sugar, curry paste, ginger and turmeric and bring mixture to a boil.
• Reduce heat to low; cover and simmer for 20 minutes.
• In the meantime, prepared your dippers and transfer them to small serving bowls or plates.
• When ready to serve, transfer dutch oven to a portable hot plate set on a table OR transfer the broth to a PREHEATED slow cooker.
• Arrange the dippers around the Hot Pot and let everyone cook the dippers in the broth for about 2 to 3 minutes or until desired doneness.
• Place some cooked lo mein noodles in individual bowls, then ladle broth, chicken and veggies over noodles.
• Serve.

CHINESE HOT POT

Steps:

• Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
• Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
• Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
• Add the napa cabbage first and cook for 1 minute.
• Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
• When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

BEEF HOT POT

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.

KOREAN BEEF HOT POT, BULGOGI JEONGOL

Steps:

• Combine all ingredients for the sauce in a medium size mixing bowl and stir well until sugar has completely dissolved.
• Bring thinly sliced beef and pour half of the sauce. Mix well and set aside to marinate the beef. You could marinate for over night but it's not necessary. Let it marinate while you're preparing the veggies and other ingredients will be enough time!
• Drain konnyaku noodles and rinse under hot water for 1 to 2 minutes then drain.
• Spread sliced onion on bottom of the shallow large pot. Arrange the rest of the vegetables, tofu and konnyaku noodles in the pot and leave the center.
• Place the bulgogi in the center and pour the rest of the sauce around, but not on top of the bulgogi. Pour water from the side of the pot and sprinkle some sesame seeds right on top to garnish. Cover with a lid. We usually serve this jeongol (hot pot) to the dinner table, and eat while it's cooking. So if you have a portable gas stove, please do so! It's so much more fun!
• Bring it to boil over high heat and when it starts boil, start move around the bulgogi in the middles so the beef will cook evenly. Keep boiling for 5 minutes or until bulgogi is fully cooked and vegetables are soften. It's ready to eat! Enjoy!