Spicy beef shin hotpot with roast squash wedges
- ⏱ 4 hours 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A slow-cooked beef shin hotpot with chorizo, chickpeas and roast squash wedges.
Adapted from Great British Chefs.
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Spicy beef shin hot...
0/0
COOK 1COOK 2
1Prepare aromatics
2Prepare beef
Bone and trim the beef shin and cut it into small cubes
3Plate and serve
+ 25 more steps in the app
Spicy beef shin hot...
0/0
COOK 2COOK 1
1Prepare aromatics
Finely chop the onion, green pepper, yellow pepper...
In the casserole dish or stockpot, heat half of the...
Add the onion, peppers and garlic and stir to coat
2Prepare beef
3Plate and serve
+ 25 more steps in the app
Ingredients
- 50 ml rapeseed oil for hotpot
- 1 onion (finely chopped)
- 1 green pepper (seeded and finely chopped)
- 1 yellow pepper (seeded and finely chopped)
- 4 garlic cloves (finely chopped)
- 1.5 kg beef shin (boned, trimmed and cut into small cubes)
- 300 g cooking chorizo (cut into slices)
- 2 tbsp plain flour
- 1 tbsp sweet smoked paprika
- 1 tbsp ground cumin
- 1 tbsp black treacle
- 1 tbsp tomato purée
- 1 dried ancho chilli (soaked in hot water)
- 500 ml beef stock
- 400 g tinned chopped tomatoes
- 400 g chickpeas
- salt for hotpot, to taste
- pepper for hotpot, to taste
- 1 squash (seeded and cut into thin wedges with skin left on)
- 50 ml rapeseed oil for squash
- salt for squash, to taste
- pepper for squash, to taste
- 100 ml sour cream
- 25 g pumpkin seeds
- 1 bunch coriander (small, roughly chopped)
- rice, to taste
What you'll need
You'll share: Kitchen towel, Bowl, Metal spoon, Oven, Baking tray, Pot, and Plates.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Prepare aromatics COOK 1
- Finely chop the onion, green pepper, yellow pepper and garlic
- In the casserole dish or stockpot, heat half of the rapeseed oil over medium heat
- Add the onion, peppers and garlic and stir to coat
- Bring the heat down
2. Prepare beef COOK 2
- Bone and trim the beef shin and cut it into small cubes
3. Cook vegetables COOK 1
- Cook slowly for about 15–20 minutes until everything is soft and sweet
- Remove from the heat and scrape into a bowl
4. Mise en place COOK 2
- Prep 1 dried ancho chilli: soak in hot water
5. Coat beef COOK 1
- In a bowl, mix the beef shin chunks with the flour, salt and pepper so that the meat gets a light and even coating
🤝 Cook 2 hands over beef.
6. Prepare chorizo COOK 2
- Cut the cooking chorizo into slices
7. Prepare squash COOK 1
- Seed the squash and cut it into thin wedges, leaving the skin on
- On a baking tray, place the squash wedges and drizzle with the oil, mixing together to ensure they are evenly coated
- Season with some salt and pepper
🤝 Cook 2 hands the knife to Cook 1.
8. Preheat oven COOK 2
- Preheat the oven to 200°C/gas mark 6
9. Wipe casserole COOK 2
- Give the casserole a quick wipe with some kitchen towel to ensure no bits are left to catch
🤝 Cook 1 hands over vegetables.
10. Brown beef COOK 2
- Return the casserole to the hob over medium-high heat, add the remaining oil
- Brown the shin in batches, lifting them onto a plate once done
🤝 Cook 1 hands over beef.
11. Roast squash COOK 1
- Place the squash into the oven for 40–45 minutes, turning the wedges over halfway through
12. Prepare coriander COOK 1
- Roughly chop the coriander
13. Make the hotpot COOK 2
- Deglaze the casserole with a good splash of water, using a metal spoon to scrape and lift everything up
- Pour the thickened liquid over the beef
- In the casserole, add the chorizo slices, stirring as they begin to sizzle and release some of their own oil
- After a couple of minutes, place the beef back into the pot, along with the softened vegetables, and mix together
- Add the paprika and cumin and stir to coat, after another 2 minutes add the tomatoes, beef stock, black treacle and ancho chilli
- Taste for seasoning
🤝 Cook 1 hands the metal spoon to Cook 2.
14. Simmer hotpot COOK 2
- Bring up to a simmer
- Cover with a lid, leaving it slightly ajar so that steam can escape and the sauce can slowly thicken
15. Add chickpeas COOK 1
- After an hour, empty the tin of chickpeas into the hotpot and cook for another 2 hours, or until the beef is very tender, Throughout cooking, return every now and, to stir
16. Cook rice COOK 1
- Cook the rice
17. Plate and serve BOTH
- Divide the rice between plates
- Add a generous helping of the beef shin hotpot
- Arrange some of the roast squash wedges on the side and top the meat with some sour cream, a scattering of pumpkin seeds and some chopped coriander
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