Beef Hot Pots
This dish will always remind me of cold winter nights. My dad would cook this mostly, though I am pretty sure my mum must have had something to do with it on most occasions.
It is fragrant, warming and totally delicious. I am also pretty sure we would have had a bunch of steamed (to death) veggies to go with it, so cue the brocollil, the honey carrots, the cauli mash, even roasted pumpkin. Whatever takes your wintery fancy.
The best part about this dish is the leftovers, so don’t be afraid to double it. I frequently do!!
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- 2 onions, peeled and halved
- 6 cloves garlic
- 30 Grams Extra Virgin Olive Oil (EVOO) co BUY
- 200 Grams mushrooms, sliced
- 20 Grams fish sauce
- 500 Grams beef mince
- 2-3 large Nadine potatoes, shaved thinly
- Plenty of freshly cracked black pepper
- Pinches pink salt flakes or to taste BUY
- Italian parsley leaves to garnish
Place onions, garlic and EVOO into Thermomix bowl and chop 3 sec/speed 4. Sauté 5 min/Varoma/speed 1/MC off.
Add mushrooms and sauté 3 min/Varoma/Reverse/speed 1/MC off.
Add fish sauce and beef and cook 10 min/100°C/Reverse/speed 1.
Meanwhile preheat the oven to 170°C.
Divide the beef mixture between 4 small oven proof dishes.
Layer the potato slices onto the beef, with plenty ofcracked pepper and just a little salt plus a drizzle of EVOO between each layer.
Cook 30 minutes or until potato is tender and browned. Sprinkle with a few parsley leaves to taste.
We cooked and photographed this in Glasslock containers. They are fantastic for cooking and storing and are available from Kitchen Warehouse stores or Kitchen Direct online.
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