Pairing: Beef hotpot or slow-roasted lamb

Beef hotpot and slow-roasted lamb are classic comfort dishes, perfect for sharing during colder months. The beef hotpot features tender chunks of beef slow-cooked with layers of sliced potatoes, vegetables, and savory broth, resulting in a hearty, warming meal. On the other hand, slow-roasted lamb is seasoned and cooked until perfectly tender, often served with rich sauces that enhance its natural flavors. Both dishes emphasize the use of quality meat and aromatic herbs, creating a satisfying and flavorful experience.

Recipe

Ingredients

  • Beef or Lamb (500-600g): The main protein that provides rich flavor and hearty texture.
  • Potatoes (500g): Used for layering; they absorb the flavors from the broth and become creamy when cooked.
  • Onions (1-2, sliced): Adds sweetness and depth to the dish.
  • Garlic (3 cloves, minced): Provides aromatic flavor.
  • Vegetables (e.g., carrots, mushrooms): Adds nutrition, texture, and flavor complexity.
  • Beef or Lamb Stock (350ml): Essential for moisture and flavor.
  • Bay Leaves (2): Enhances the overall flavor profile.
  • Worcestershire Sauce (1 tbsp): Adds umami richness.
  • Tomato Purée (1 tbsp): Contributes acidity and depth of flavor.
  • Herbs (e.g., thyme, rosemary): For seasoning and aroma.

Instructions

  1. Prepare the Ingredients: Cut the beef or lamb into chunks, slice the potatoes thinly, and chop the vegetables.
  2. Brown the Meat: In a large pan, heat oil and butter. Season the meat with salt and pepper, then brown it in batches to develop flavor.
  3. Sauté Vegetables: In the same pan, sauté sliced onions until soft. Add minced garlic and carrots, cooking until fragrant.
  4. Combine Ingredients: Return the browned meat to the pan. Pour in the stock, add bay leaves, Worcestershire sauce, and tomato purée. Stir well to combine.
  5. Layer with Potatoes: If using a non-ovenproof pan, transfer the mixture to a casserole dish. Layer sliced potatoes on top to create a lid.
  6. Cook in Oven: Cover with foil and bake at 170°C (340°F) for about 50 minutes. Remove foil, increase temperature to 200°C (390°F), and bake for another 15 minutes until the potatoes are golden and the meat is tender.
  7. Serve: Garnish with fresh herbs and serve hot with green vegetables or crusty bread.

Serve With

Cabernet Sauvignon, Syrah/Shiraz

Learn More About the Best Pairings

Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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Syrah/Shiraz

Also known as Shiraz in some regions, is a full-bodied red wine known for its deep color, rich flavor profile, and versatility.

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