Hot Beef Pot
Rated 4.1 stars by 22 users
portions
6
preparation time
60 Minutes
cooking/baking time
120 Minutes
Ingredients
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1 kg beef shoulder
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250 g potatoes
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500 g cherry tomatoes
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600 g bell peppers
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50 g chili
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200 g beluga lentils
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500 g onions
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½ head garlic
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0.7 l dry red wine
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500 ml strained tomatoes
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40 ml frying oil
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35 g salt
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0.7 l beef stock / water
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150 g crème fraîche
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100 ml whiskey
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200 g skyr
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nasturtium or parsley
preparation
Andi cooks the Hot Beef Pot in a Dutch oven hanging from a tripod over the fire. A fire is lit in the fire bowl and the Dutch oven is hung from the tripod. The heat is regulated by adjusting the length of the chain. For heating and searing, the Dutch oven should hang close to the fire. Of course, the Dutch oven can also be used on a grill or stovetop.
Cut the beef shoulder into cubes. The larger the cubes, the longer the cooking time. Peel the garlic, onions and potatoes and cut them into small cubes. Cut the bell peppers into small pieces and halve the cherry tomatoes.
Heat the frying oil in the Dutch oven and sear the meat. Proper searing is the basis of great flavor, so do not move the meat too early to allow a flavorful crust to form.
Season generously with salt and add the onions and garlic and briefly sauté. Then add the prepared vegetables, potatoes and beluga lentils. Sauté for a few minutes and deglaze with the wine. Add the beef stock and bring everything to a boil.
Chop the chili peppers and add them together with the strained tomatoes and crème fraîche to the beef pot. Stir well, let it simmer briefly and season with salt.
A splash of whiskey gives the Hot Beef Pot an earthy aroma.
To serve, add a generous spoonful of skyr to each plate of beef pot and garnish with nasturtium or chopped parsley.
Recipe video
Recipe note
Tip: Adjust cooking time – the size of the meat cubes matters
Cooking time is not fixed. Adjust it to the size of the meat cubes to ensure every piece becomes tender and perfectly cooked. The larger the pieces, the longer the meat needs.
