Beef

Wagyu beef hotpot

Name: Wagyu beef hotpot
Yield: 4
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 1.25kg wagyu chuck beef, trimmed, cut into 6cm pieces; 6 eschalots, quartered; 400g desiree potatoes, cut into 3cm pieces; 300g carrots, cut into 3cm pieces; 2 garlic cloves, thinly sliced; 3cm piece (15g) ginger, cut into matchsticks; 5 star anise, crushed; 4 cloves; 2 cinnamon quills; 2 bay leaves; Zest of 2 oranges; 2 tbs plain flour; 1 cup (250ml) Chinese rice wine (shaohsing – from Asian food shops); 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) mirin; 6 cups (1.5L) beef stock; 200g fresh shiitake mushrooms; 1/4 cup firmly packed flat-leaf parsley leaves, shredded, plus extra torn to serve; Steamed gai lan, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 15, 2019

This winter warmer is all about a star cut of beef.

1/2 cup (125ml) extra virgin olive oil
1.25kg wagyu chuck beef, trimmed, cut into 6cm pieces
6 eschalots, quartered
400g desiree potatoes, cut into 3cm pieces
300g carrots, cut into 3cm pieces
2 garlic cloves, thinly sliced
3cm piece (15g) ginger, cut into matchsticks
5 star anise, crushed
4 cloves
2 cinnamon quills
2 bay leaves
Zest of 2 oranges
2 tbs plain flour
1 cup (250ml) Chinese rice wine (shaohsing – from Asian food shops)
1/4 cup (60ml) soy sauce
1/4 cup (60ml) mirin
6 cups (1.5L) beef stock
200g fresh shiitake mushrooms
1/4 cup firmly packed flat-leaf parsley leaves, shredded, plus extra torn to serve
Steamed gai lan, to serve

Method

1.

Preheat the oven to 160°C.
2.

Heat half the oil in a large ovenproof saucepan over high heat. Add beef, season and cook, stirring frequently, for 6-7 minutes or until browned. Remove from pan and set aside on a plate. Add remaining 1/4 cup (60ml) olive oil with eschalot, potato, carrot, garlic, ginger, spices, bay leaves and orange zest. Cook, stirring regularly, for 4-5 minutes or until eschalot begins to brown. Return beef to pan and sprinkle over flour. Cook, stirring for a further 30 seconds to quickly toast the flour. Add the rice wine, scraping the bottom of the pan with a spoon. Stir in soy sauce, mirin and stock. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Cover loosely with foil and place in the oven for 2-3 hours or until meat is very tender. Add mushrooms in last 30 minutes of cooking time.
3.

Remove from oven. Stir in parsley and season, then divide beef among serving bowls. Scatter with extra parsley and serve with steamed gai lan.