Farm from @farmiscooking Esan Beef Hot-Pot
- Prep time 10Min
- Cook time 30Min
- Technique Broil
- Meat Beef
- Cut Clod/Chuck
- Serves 4
A zesty and fragrant Thai hot-pot, served with marbled Australian wagyu chuck. Farm from @farmiscooking shares a recipe that is the perfect excuse to gather with loved ones and share a classic Thai meal. Served alongside rice to complete the meal.
Ingredients
- 400g Thinly Sliced Australian Wagyu Chuck
(Tips: Look for pre-sliced shabu shabu meat or ask your butcher to slice it for you!)
For Soup Broth
- 2 Lemongrass stalks
- 8 Kaffir Lime Leaves
- 2 Knobs of Galagal
- 1 Shallot
- 1 bunch of Thai Basil
- 2 Crushed Red Chilis
- 2 tbsp Fish Sauce
- ½ tbsp Sugar
- 2 tbsp Tamarind Juice
- 4 stalks of Dill and Leaves
- ½ tsp Salt
- 1 liter of Broth
For Dipping Sauce
- 1 tbsp Fish Sauce
- 2 tbsp Tamarind Juice
- 3 Limes, juiced
- 3 tsp Chili Flakes
- 2 tsp Roasted Rice Powder
- 4 Shallots, thinly sliced
- 2 tsp Dill leaves
Method
For Soup Broth
-
Gently crush lemongrass, galagal, shallot, and chili to bring out more flavour.
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Add beef broth to a stock pot and combine above ingredients with salt and kaffir lime leaves.
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Season with fish sauce, sugar and tamarind juice.
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Add remaining herbs, and bring to a gentle boil.
For Dipping Sauce
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Combine tamarind juice, fish sauce, and sugar in a saucepan.
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Bring to a boil until the sauce begins to thicken, and take off heat.
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Pour sauce into a serving dish, and add chili flakes, roasted rice powder, shallots, dill, and lime juice.
To Serve
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Pour broth into a claypot, and serve over fire so soup remains at a boiling point.
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Serve alongside dipping sauce, and a platter of thinly sliced Australian wagyu strips.
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Dunk strips of wagyu into simmering soup, and enjoy with rice.
