Slow Cooker Beef Hotpot

Slow-cooked beef brisket with aromatic spices, miso, and soy, finished with fresh spring onions and beansprouts for classic comfort.

Healthy Comfort Food Beef Main Course Slow Cooker

Estimated Nutrition

Calories

212

kcal / serving

1272 kcal total

Carbs

14g

per serving

84 g total

Fat

per serving

48 g total

Protein

20g

per serving

120 g total

Cook Time

480

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Muscovado Sugar

light

CondimentsSauces

tbsp

Miso Paste

for extra depth

tbsp

Soy Sauce

light

Liquids

300

Beef Stock

Meat

500

Beef Brisket

trimmed of excess fat and cut into matchbox-size cubes or thick slices

NutsSeeds

clove

Garlic

crushed or finely chopped

OilsFats

Vegetable Oil

or sunflower oil

Sesame Oil

plus more to serve

Vegetables

piece

Onion

chopped

piece

Carrot

cut into 1cm slices

Ginger

fresh root, finely grated

piece

Red Chilli

shredded, seeds left in

bunch

Spring Onion

trimmed and cut into finger-length pieces

handful

Beansprout

fresh

Method

Stir in the beansprouts and drizzle with a little extra sesame oil before serving.

Heat oil in a frying pan and brown the beef in two batches before adding to the slow cooker.

Scatter the garlic, ginger, and chilli over the meat and vegetables.

Stir sugar, miso, soy, 300ml beef stock, and sesame oil into the pan juices and simmer.

Place the chopped onion and sliced carrots into the slow cooker.

Pour the hot liquid into the slow cooker, cover, and cook on low for 7.5 hours.

Add spring onions and cook for an additional 30 minutes until tender.