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Description
This hotpot is a mid-winter winner if ever I have ever tasted one. All you need is a few well-sourced ingredients and a few hours to allow them to simmer on the stovetop so that their flavours intensify and deepen. I have kept it simple by just adding pumpkin and silverbeet, but feel free to add in any other veggies that you love – okra, zucchini, cauliflower, broccoli, Jerusalem artichoke and mushrooms are all great. -- Pete Evans
Ingredients
US|METRIC
6 SERVINGS
- 1 kg beef shoulder (cut into 3-cm cubes)
- 1 tsp. sea salt
- 2 Tbsp. coconut oil (or other good-quality fat)
- 4 garlic cloves (finely chopped)
- 2 onions (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 chilli (–2 long red, deseeded and finely chopped, plus extra sliced chilli to serve)
- 2 spring onions (chopped)
- 1.5 liters bone broth (Beef)
- 1 tsp. ground allspice
- 1/2 Tbsp. ground black pepper (freshly, plus more to taste)
- 1 tsp. thyme leaves
- 2 bay leaves
- 500 grams pumpkin (peeled and cut into 2.5-cm cubes)
- 3 leaves (silverbeet, trimmed and torn)
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Directions
- Place the beef cubes in a bowl, rub with the salt and let sit at room temperature for 1 hour.
- Melt the oil or fat in a very large saucepan over medium–high heat. Working in batches, add the beef cubes and seal on all sides. Remove the beef from the pan and set aside.
- To the same pan, add the garlic, onion, carrot, celery and chilli and cook until softened, about 5 minutes. Add the spring onion and cook for 2 minutes.
- Add the beef back to the pan along with the bone broth, allspice, pepper, thyme and bay leaves and bring to the boil. Reduce the heat to low and simmer gently for at least 2 hours until the meat is starting to become tender (do not allow to boil or the beef will become tough).
- Add the pumpkin and continue to cook for 20 minutes until both the beef and pumpkin are completely tender. Stir in the silverbeet and cook until wilted, about 5 minutes. Season with salt and pepper.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium450mg13% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A190% |
| Vitamin C25% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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