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Beef Hotpot

There is a real earthiness to this dish that lends itself beautifully to a glass of Oloroso Sherry. Oloroso – the richest style of sherry that, while still dry, takes on restrained smells of dried fruit, spice and earth provides a really unusual, but delicious combination that you absolutely have to dry. Be careful of extremes in regards to temperature; hot soup and cold wine make for an odd clash, and keep your eyes peeled for producers such as McWilliams, Seppelt, Lustau and Hidaldo.


  • 700 ml good quality beef stock

  • 1 star anise

  • 200 g beef sirloin, fniely sliced

  • 0.5 tablespoon finely chopped ginger

  • 0.5 tablespoon finely chopped garlic

  • 1 large red chilli julienne or finely chopped

  • 1 medium leek outer removed, washed and finely sliced

  • 1 small handful black fungi clouds ears

  • 100 g firm tofus diced

  • 1 bunch bok choy washed

  • 200 g vermicelli noodles

  • 1 splash sesame oil

  • 1 tablespoon finely sliced spring onion


  • 1.

    Bring the stock to the boil with the star anise, reduce to a simmer allow to simmer for a further 5 minutes.

  • 2.

    Use a strainer to blanch the noodles in the stock for about a minute and then remove and refresh in cold water, toss a little sesame oil through the noodles to prevent them from sticking together. Put to the side for later.

  • 3.

    Place the ginger, garlic and chilli into the stock, followed by the leek, beef, bokchoy, fungi, tofu and lastly the blanched noodles.

  • 4.

    Distribute between two large noodle bowls and scatter the spring onions over the top.

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