Beef Hot Pot Recipe

On a cold winter night, the aroma of meat wafts through the streets. When I was a child, my father would always make braised beef in red sauce when it was cold. The rich flavor warmed my body and soul. When I grew up, I improved this delicacy into hot pot. Today, I will share a great braised beef hot pot recipe, and start a hot and spicy journey on the tip of your tongue!

What is Braised Beef Hotpot

Braised beef hotpot, as the name suggests, is a hotpot made with beef as the main ingredient and cooked in a braised way. It combines the essence of Chinese food culture. Its shadow can be found in the history of hotpot. As a traditional Chinese diet, hotpot originated from the folks and has evolved for thousands of years, from simple shabu-shabu to today's rich and diverse, and braised beef hotpot is one of the best.

The cooking process of braised beef hotpot is very particular. First, the beef must be cooked until tender, then it is paired with various vegetables and seasonings. Finally, everyone sits around the stove and cooks the ingredients from raw to cooked, enjoying the unique taste. Every bite is full of the rich aroma of beef, paired with the freshness of vegetables, which makes people have an endless aftertaste.

Ingredients Needed and Substitutions

To make the perfect braised beef hot pot, you need the following ingredients:

Main ingredients:

Beef: The main ingredient, providing rich protein and meaty taste.

Seasoning:

Onion, ginger, and garlic: remove fishy smell, enhance flavor, and add a fresh and fragrant taste.

Cinnamon, cooking wine, light soy sauce, dark soy sauce: add aroma and seasoning, and enhance the flavor of dishes.

Spare rib sauce, seafood sauce, spice pack: seasoning to enhance meat flavor.

Alternatives:

Scallions: Garlic leaves can be used instead.

Ginger: You can use turmeric powder or ginger juice instead.

Cooking wine: can be replaced with rice vinegar or white wine.

Light soy sauce: can be used instead.

Spare ribs sauce: can be replaced with bean paste or sweet noodle sauce.

Hoisin sauce: can be replaced with oyster sauce or shrimp paste.

What kind of beef is used in hot pot

When it comes to beef for hot pot, it is really a science. Different parts have different tastes and flavors. For example, I particularly like tenderloin, heart of eye and eyebrow of eye. They are tender and have a great taste after boiling. They are the first choice for hot pot lovers.

In fact, the recipe of beef in hot pot has a long history. Although there is no specific allusion, we can get a glimpse of it from the development history of hot pot. Hot pot originated from the folks. It was originally to resist the cold. People sat around the stove and boiled the ingredients from raw to cooked. It was convenient and delicious. Beef, as a high-protein, low-fat high-quality meat, naturally became one of the important ingredients of hot pot.

As time goes by, the types and flavors of hot pot are becoming more and more abundant, and the choice of beef has become more diverse. From traditional yellow beef to Australian wagyu beef, and even cow viscera, such as tripe and beef throat, they are all cleverly used in hot pot, bringing us a more diverse taste experience.

What's in a traditional hot pot?

Speaking of traditional hot pot, it is really an all-inclusive feast of food! First of all, the soup base is the soul of the hot pot. There are many choices for the soup base of traditional hot pot, such as clear soup, spicy soup, spicy soup, etc. Each one can bring different taste enjoyment.

Next, meat is the highlight of hot pot. Common meats include beef, lamb, pork and chicken. They are usually cut into thin slices, which makes it easier to cook quickly in the hot pot and taste tender and juicy.

Of course, seafood is also an indispensable part of traditional hot pot. Seafood ingredients such as shrimp, crab, shellfish, fish, etc. not only make the hot pot taste more delicious, but also provide rich protein and trace elements.

Vegetables are also an important supporting role in hot pot. Cabbage, bean sprouts, spinach, celery, mushrooms and other vegetables not only increase the nutritional value of hot pot, but also make the taste more rich and diverse.

In addition, traditional hot pot also contains soy products such as tofu and bean curd skin, which are rich in protein and calcium and are a good choice for a healthy diet.

Finally, don’t forget the seasoning! Sesame paste, mashed garlic, chili oil, soy sauce and other seasonings can be adjusted according to personal taste, making every bite of hot pot full of personalized flavor.

Tips for Success

First of all, the selection of ingredients is the key. You should choose fresh, textured beef, so that the cooked meat will be tender and juicy, with an excellent taste. I recommend using beef brisket or beef shank, as the meat of these two parts is very suitable for braised cooking.

Next, the seasonings for the braised beef should be complete. Spices such as ginger, garlic, cinnamon, bay leaves, etc. can add aroma and flavor to the beef. At the same time, bean paste and light soy sauce are also essential seasonings, which can make the color of the beef more attractive and the taste more intense.

During the cooking process, the control of heat is also crucial. First, boil the beef over high heat, then simmer slowly over low heat, allowing the beef to fully absorb the flavor of the seasoning until it becomes tender and tasty. Remember, don't rush for success, braised beef needs time to simmer slowly to achieve the best taste.

In addition, the soup base of the hot pot is also very important. The soup base of the braised beef hot pot can be made with the broth of stewed beef, or you can add an appropriate amount of bone broth or chicken broth according to your personal taste, which will make the soup base of the hot pot more delicious and rich.

Finally, don’t forget to add a variety of ingredients. In addition to beef, you can also add a variety of vegetables, soy products, seafood and other ingredients, which not only enrich the taste and nutritional value of the hot pot, but also make the whole dish more beautiful and attractive.