Warm up with Ben's tasty Beef Hot Pot.
Place the flour and a good pinch of salt and pepper along with the beef blade slices in a plastic bag and shake vigorously to coat the chops
Heat half of the oil in a hot pan and fry the beef blade in batches so they are evenly golden. Remove and set aside
Clean the pan and reheat. Add the oil and fry the onions to golden brown. Add the sliced garlic and cook for a few minutes longer. Season with salt and pepper
In a large casserole dish or cast iron pot arrange the beef blade slices at the bottom. Then layer with the onions and bay leaves
Toss the sliced potatoes with the melted butter, thyme and rosemary and season with salt and pepper (a few good pinches of each). Arrange these potatoes in a circular fashion over the top of the beef and onions.
Finally pour over the stock and cover with a lid
Place in a preheated oven at 180-200 degrees for 20 minutes then turn down to 130 degrees and cook for a further 2 hours
Remove the lid and turn the oven up or set to grill and cook until golden
Remove from the oven and allow the dish to rest. Whilst this is happening make your Gremolata by roughly chopping the garlic and parsley together and mixing with the fine lemon zest
Serve portions of the hotpot sprinkled with the gremolata
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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