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Slow cooker beef hotpot
Fruit and vegetables
1
onion
, chopped
2
carrots
, cut into 1cm/½in slices
5
garlic
cloves, crushed or finely chopped
5cm/2in piece fresh root
ginger
, finely grated
1 fat red
chilli
, shredded (I leave the seeds in)
2 bunches
spring onions
, trimmed then cut into finger-length pieces
few handfuls fresh
beansprouts
Cooking ingredients
1 tbsp vegetable or
sunflower oil
2 tbsp light muscovado sugar
1 tbsp
miso
paste, optional, but this will add extra depth to the sauce
6 tbsp light
soy sauce
300ml/½ pint
beef stock
1 tsp
sesame oil
, plus more to serve
Meat, fish and poultry
500g/1lb 2oz beef
brisket
, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices
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