Pepper Beef Hotpot

Pepper Beef Hotpot

This hotpot is a mid-winter winner if ever I have ever tasted one.

  • serves: 6
  • yields: -
  • prep time: 15 minutes
  • cook time: 2 ½ hours
  • contains: -
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What you'll need

  • 1 beef shoulder 1 kg, cut into 3 cm cubes
  • 1 teaspoon sea salt
  • 2 tablespoons coconut oil or other good-quality fat
  • 4 garlic cloves finely chopped
  • 2 onions chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1–2 long red chillies deseeded and finely chopped, plus extra sliced chilli to serve
  • 2 spring onions chopped
  • 1.5 litre beef broth (stock) (6 cups)
  • 1 teaspoon ground allspice
  • ½ tablespoon freshly ground black pepper plus more to taste
  • 1 tablespoon thyme
  • 2 bay leaves
  • 500 g pumpkins peeled and cut into 2.5 cm cubes
  • 3 silverbeet leaves trimmed and torn


All you need is a few well-sourced ingredients and a few hours to allow them to simmer on the stovetop so that their flavours intensify and deepen. I have kept it simple by just adding pumpkin and silverbeet, but feel free to add in any other veggies that you love – okra, zucchini, cauliflower, broccoli, Jerusalem artichoke and mushrooms are all great.

Place the beef cubes in a bowl, rub with the salt.
Melt the oil or fat in a very large saucepan over medium–high heat. Working in batches, add the beef cubes and seal on all sides. Remove the beef from the pan and set aside.
To the same pan, add the garlic, onion, carrot, celery and chilli and cook until softened, about 5 minutes. Add the spring onion and cook for 2 minutes.
Add the beef back to the pan along with the bone broth, allspice, pepper, thyme and bay leaves and bring to the boil. Reduce the heat to low and simmer gently for at least
2 hours until the meat is starting to become tender (do not allow to boil or the beef will become tough).
Add the pumpkin and continue to cook for 20 minutes until both the beef and pumpkin are completely tender.
Stir in the silverbeet and cook until wilted, about 5 minutes. Season with salt and pepper.
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