• Home
  • Beef
  • Chinese Beef and Eggplant Hotpot
0 0
Chinese Beef and Eggplant Hotpot

Share it on your social network:

Or you can just copy and share this url

Ingredients

5 Star Anise
1 Cinnamon Stick
3 Tsp Sunflower Oil
2 Kg Braising Steak, Shin, Cut into Large Chunks
1L Chicken Stock
3 Red Chillies Split in two and deseeded, plus extra sliced into rounds to serve
100g Galangal or Ginger Sliced
3 Tsp Thai Fish Sauce
200ml Soy Sauce
1 Tsp Demerara Sugar
6 Kaffir Lime Leaves
3 Aubergines Cut into wedges
Rice to serve
Coriander to serve

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chinese Beef and Eggplant Hotpot

  • Medium

Ingredients

Directions

Steps

1
Done

Heat oven to 150C. Heat a large casserole dish, toast the star anise and cinnamon until fragrant, then scoop out of the dish. Add the oil, then brown the beef in batches. Set the meat aside on a plate.

2
Done

Add the rest of the ingredients (except for the aubergine) to the casserole dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the surface, then cover the casserole and cook in the oven for 2 hrs.

3
Done

Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice.

The Cafe

previous
Crispy Sesame Chicken with Sticky Asian Sauce
next
Stir Fry Beef Noodles
previous
Crispy Sesame Chicken with Sticky Asian Sauce
next
Stir Fry Beef Noodles