Beef Shin Hotpot Recipe - Great British Chefs

Ingredients

• 50ml of rapeseed oil
• 1 large onion, finely chopped
• 1 green pepper, seeded and finely chopped
• 1 yellow pepper, seeded and finely chopped
• 4 garlic cloves, finely chopped
• 1.5kg beef shin, boned, trimmed and cut into small cubes
• 300g of cooking chorizo, cut into slices
• 2 tbsp of plain flour
• 1 tbsp of sweet smoked paprika
• 1 tbsp of ground cumin
• 1 tbsp of black treacle
• 1 tbsp of tomato purée
• 1 dried ancho chilli, soaked in hot water
• 500ml of beef stock
• 400g of tinned chopped tomatoes, (1 tin)
• 400g of chickpeas, (1 tin)
• salt
• pepper
• 1 large squash, butternut or festival, seeded and cut into thin wedges with skin left on
• 100ml of sour cream
• 25g of pumpkin seeds
• 1 bunch of coriander, small, roughly chopped
• rice, Danny used a mixture of basmati and wild rice