Hotpot

Cook Time:

1 hour 45 minutes

Serves:

Portion for 4 - 5 people

Hotpot

1 kg slightly fatty meat (I used Beef rib, but braising steak would also work well)
Lots of twists of salt and pepper
1 teaspoon powdered fenugreek
Leaves from 3 – 4 sprigs of fresh thyme (alternatively 1 teaspoon dried)
2 dessert spoons vegetable oil
75 g butter
4 organic carrots peeling, topped and tailed then diced
200 millilitres red wine
2 dessert spoons gluten free flour
400 millilitres gluten free beef stock
800 g white potatoes

Begin by pre-heating your oven to 170 degrees Celsius. While this is happening, take a casserole dish or Dutch oven and place on a high heat on your hob. Add the vegetable oil and a little knob of the butter and when really hot add the meat in batches seasoning with liberal amounts of salt and pepper as you do so, cook turning regularly until the outer side of the meat is well browned then remove to a plate. Now reduce the heat slightly and add the diced carrots and powdered fenugreek, stir fry for 2 minutes then add the red wine and stir again. Now sieve the gluten free flour over the carrots and stir fry for another 2 minutes, then slowly add the red wine whilst continually stirring. Add the meat back to the dish then add the stock and thyme stirring thoroughly then leave to come to the boil.

Meanwhile, peel the potatoes and then use a kitchen machine to slice into thick slices. When the sauce has come to the boil remove from the heat, top with the potato slices so the meat underneath is sealed, then top the potato with bits of all the remaining butter. Put a lid on the casserole dish/Dutch oven then transfer to the oven and leave to cook for 60 minutes. After this time, remove the lid and return to the oven for another 30 minutes. Serve to plates and wait 5 minutes before tucking in.