Everyone has a recipe for beef hotpot or fish pie, but not all pies are made the same
This week’s recipes are all about practicality and comfort, while adding a touch of artistry to the table. During my first kitchen job, the head chef had a saying that has always stuck with me: “It’s the small things that make great food.” This still plays a major role in all my recipes, particularly the accessible ones you’ll find in these pages, on television or in a cookbook. But what exactly are the small things that make good food great? Take this week as a case study.
Take the beef hotpot. If we break it down, it’s essentially just a beef and potato stew. The magic is in sourcing the diced beef shin, a robust, gelatinous cut that holds up beautifully when slow cooked. It’s fat content also enhances the beefiness of the sauce. Paying attention to evenly caramelising this meat along with the onions, carrots and mushrooms will help us balance the sugar content of the sauce. Tomato paste and red wine play the role of adding depth to each bite.
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