|Beef Hot Pot|
Beef Hot Pot - Duke Brunswick Variation
This dish combines beef loin, mushrooms, cabbage, noodles, and a umami-focused stock. This simplified version (Auditor's Note: "Duke" is my shorthand for recipes that include short-cuts) is streamlined for the busy home kitchen. Serves 2
- ½ kg. Beef Loin, Striploin, or Tenderloin, cut into strips
- ¼ head of green cabbage, sliced into strips
- ½ Red Onion, sliced to half-rings
- 4 or 5 Large Button Mushrooms, Sliced
- ~1 L beef stock, preferably low-sodium packaged
- 1 Ramen Noodle Cake, per Pot Noodle
- Trace quantities of soy sauce, canola (or vegetable) oil, black pepper, and sage.
- Over medium heat, bring stock to a boil. Cook noodles and reserve both cooked noodles and stock separately. Allow stock to simmer.
- In frying pan, heat a thin layer of oil. Stir-fry, in order, onions, cabbage, and mushroom, seasoning with pepper, and powdered sage. Once tender, lightly toss with soy sauce. Add to stock.
- Replace noodles into the pot.
- Add the raw beef slices. Simmer until cooked to taste.
Traditionally, hot-pot dishes are served communally out of a large pot kept hot at the table, from which the diners serve themselves. For this particular meal I recommend nothing more to drink that clear, cool water. There should be flavour enough in the meal itself.
Variation: Brunswick Variation - use fresh beef stock prepared in situ in place of prepared product.