Sticky Ginger Beef Hotpot with Kumara Mash | Recipe | Hellers

Sticky Ginger Beef Hotpot with Creamy Kumara Mash

Sticky Ginger Beef Hotpot Creamy Kumara Mash Recipe
Sticky Ginger Beef Hotpot with Creamy Kumara Mash
by Hellers - NZ's Butcher
This was a special on the menu of my restaurant every winter and it would simmer away for hours in a big pot teasing us with its richly intense fragrant notes. This recipe is a simpler version that uses Hellers Sticky Ginger Beef sausages, still packing a punch with flavour it’s a nod to the good old fashioned devilled sausage!

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: Serves 4-6


Preheat your oven to 180C

You need to start this recipe by creating a really flavoursome soy master stock for your hotpot. If you have time make your own beef stock, a good quality bought one is fine but buy one that is salt reduced if you can as this recipe has soy sauce added to the stock.

In a heavy based oven proof pot over medium heat add a good dash of peanut oil, spring onions, red onion, ginger and garlic. Stir and cook till the onions and garlic start to turn golden in colour. Now add the coriander seeds, fennel seeds, cumin seeds and Sichuan peppercorns stirring for 2 mins to release the flavours. Add the light soy sauce, five-spice powder, and brown sugar and finally the beef stock. Simmer for 30 mins then strain through a fine sieve into an ovenproof pot [this can be made a day or two ahead and stored in the fridge ready for use].

Carefully add Hellers Sticky Ginger Beef sausages into the pot [if you have time brown them off slightly in a pan first] and place in a moderate oven for 20-30 mins till the sausages are cooked thoroughly.

Serve up the hotpot and garnish with more finely chopped spring onions and fresh coriander.

This fragrant rich hotpot is delicious served alongside a creamy kumara mash – cook kumara until tender, drain and add a good dollop of cream [or mascarpone if you have some on hand]. Mash till smooth and season mildly. It’s also amazing served with a side of blanched greens tossed in a pan with a little sesame oil – try bok choy cut in half or green beans, fresh spinach, Chinese cabbage or broccoli…


What you will need
  • Soy master stock
  • 1 good dash of peanut oil
  • 4 spring onions trimmed + halved
  • 1 red onion medium diced
  • 2 slices of peeled ginger + finely chopped
  • 5 garlic cloves finely chopped
  • 2 large handfuls of fresh coriander stalks included
  • ½ orange peel only
  • 1 star anise
  • 1 cinnamon quill
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp Sichuan peppercorns
  • 6 tbsp light soy sauce
  • ¼ tsp five-spice powder
  • 100g brown sugar
  • 1.5L beef stock [salt reduced]
  • 12 Hellers Sticky Ginger Beef sausages
To serve
  • 1 spring onion finely chopped
  • Kumara mash
  • 2-4 large kumara peeled and roughly chopped
  • a good dollop of cream [or mascarpone]
  • Dash of salt
  • Asian greens
  • Bok choy cut in half and blanched
  • Sesame seeds
  • Sesame oil
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