Cubed meat / stew
Reindeer shank hot pot
Reindeer shank simmered for hours into a clear, spiced broth, then brought to the table so everyone cooks their own vegetables, mushrooms and halloumi.
Instructions
Put the shanks in a big pot with the stock, sliced ginger, smashed garlic and spring onions.
Bring it to a boil, then drop to a slow simmer for 2 to 2½ hours, until the meat gives to a fork. Skim the foam off as it rises. Strain the broth through a fine sieve, discard the aromatics and keep the clear broth warm over low heat.
While the broth works away, get everything else ready.
Cube the halloumi, wash and chop the vegetables and mushrooms so they cook quickly at the table, and keep the seasoning blend and dipping bits in their own bowls.
Pour the hot broth into individual hot pot bowls and set the mushrooms and vegetables around the edge.
This is a dish everyone finishes themselves. Cut the shank meat into manageable pieces and let people cook the meat, halloumi and vegetables in the simmering broth until tender. Season the broth with the hot pot blend, chilli garlic sauce and a dash of sesame oil to taste, and pass the dipping sauce around.
Tips
- A couple of star anise pods and a cinnamon stick in the first simmer give the broth real depth.
- For a mild pot, leave out the chilli garlic sauce and rely on the mild seasoning packet alone.
- Don't skip the halloumi. It turns beautifully soft in the hot broth.
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