Chinese Hotpot

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 hr

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About


  • 500 g/1 lb 2 oz beef flank
  • 600


Put the beef, stock, rice wine, garlic, star anise, chilli bean paste, sugar, cumin, soy sauce and Szechuan pepper in the slow cooker, stirring to dissolve the chilli bean paste.

Cover the cooker and cook on LOW for 9½ hours until the beef is very tender. Remove the beef from the cooker, wrap in foil and leave to rest for 10 minutes. Meanwhile, switch the cooker to HIGH, re-cover and co