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You cannot feel lukewarm about hot pot because hot pot does not feel lukewarm about you. A hot pot is a type of cooking that is common in East and Southeast Asia. It has a pot with boiling broth that people put meat, seafood, vegetables, and starches into. People are eating together, and you have to pay attention and take part as you add fish tofu blocks or handfuls of chrysanthemum greens to the broth. As the beef slices reach the perfect medium-rare temperature or the potato rounds soften to the perfect snappy texture, it’s time to be friendly and quickly move them to your fellow diners’ bowls. Eric Sze, chef-owner of 886 and wenwen in New York City, says, “Everyone is on the journey with you.” “That’s why I love hot pot so much. ”.
When he was growing up in Taiwan, Sze was surrounded by many different types of hot pot restaurants. But he was stunned to find virtually none in his college town of Ithaca, New York. He decided to make it himself for his then-girlfriend (now wife) because he missed home. He used whatever meats he could find in the freezer section of the closest grocery store, along with Napa cabbage, lettuce, enoki mushrooms, and vermicelli. He became hooked right away and started ordering hot pot at restaurants when he traveled and getting better at it at home. He says that once you make hot pot, you know how to do it and can make changes to the recipe. “Every time, I get new things to use. For example, I’m going to try adding taro or beef top blade instead of just short rib,” Sze says.
That’s the beauty of hot pot: It’s choose-your-own adventure once you’ve learned the basics. And if you haven’t? Well, you’ve come to the right place. Welcome to our hot pot primer. Following Sze’s lead, we’re going to talk about the broths that will form the base of your meal, the best variety (and preparation) of ingredients to go into those broths, the tools that will make sure you have the best hot pot experience, and our very cool rules for combining all of these into the lively, tasty feast we love. By the end of it, you won’t be lukewarm—you’ll be a hot pot obsessive. Skip Ahead:
Hot pot is the ultimate communal dining experience – who doesn’t love dipping succulent meats and veggies into a simmering, spicy broth? As a hot pot fanatic, I can tell you that having melt-in-your-mouth morsels of beef is key to hot pot nirvana. But not all beef is created equal when it comes to hot pot.
The right beef transforms a hot pot, bringing rich, meaty flavor to every sip of broth. The wrong beef ends up chewy and dry, even inexpertly cooked. So how do you identify beef that will cook up tender and juicy in your hot pot?
In this beef buyer’s guide we’ll cover
- Key factors for selecting beef
- The best cuts for optimal texture
- Expert prep tips before cooking
- How to slice beef for hot pot success
- Cooking techniques and timing
Follow these tips and you’ll be dropping paper-thin slices of beef into your hot pot like a pro. Let’s dive in!
Why Beef Belongs in Hot Pot
First, let’s talk about why beef is such a treasured ingredient in hot pot. Here are some of the top reasons beef is a hot pot essential
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Adds hearty protein – Beef provides a filling dose of protein to balance the veggies.
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Infuses broth with richness – As the beef simmers, it releases savory, meaty umami flavors into the broth.
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Contrasts textures – Tender beef contrasts nicely with crunchy veggies and chewy noodles.
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Cooks quickly – When sliced thinly, beef cooks fast in the bubbling broth.
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Perfect for dipping – Beef easily picks up flavors when dipped in sauce.
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Crowd-pleaser – From carnivores to flexitarians, beef satisfies everyone.
Choosing the Right Cut
Clearly, beef deserves a spot in your hot pot. But not all cuts are created equal when it comes to producing irresistibly tender morsels. Here are the best cuts to use:
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Ribeye – This well-marbled cut has the perfect tenderness and fat ratio.
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Flank steak – Flank has a beefy flavor; cut against the grain for tenderness.
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Brisket – Brisket turns lusciously tender after a quick dip in the hot broth.
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Short ribs – Take advantage of thin pre-cut slices across the short rib bone.
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Beef belly – This well-marbled cut has a wonderful soft texture.
The key is finding well-marbled cuts that become tender when cooked quickly. Avoid lean, tough cuts like eye of round or sirloin tip.
Pro Prep for Perfect Results
Proper prep is key to beef that’s tender and juicy, not chewy and dry:
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Partially freeze – Makes slicing paper-thin easier.
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Cut against grain – Severs muscle fibers for tenderness.
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Trim fat – Removes excess fat that could make broth greasy.
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Slice thin – No more than 1/8 inch thick so beef cooks fast.
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Marinate if desired – Enhances flavor, but not required.
Follow these steps and your beef will be prepped for hot pot excellence.
Master the Beef Slice
Thin slicing is absolutely crucial for ensuring your beef cooks up tender and flavorful. Here are some tips:
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Use a sharp knife to cut clean slices.
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Remove sinew for smoother slicing.
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Cut across the grain of the muscle fibers.
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Slice with the cut of beef well chilled for easy cutting.
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Make slices paper-thin – no more than 1/8 inch maximum.
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If cutting by hand is difficult, use a meat slicer for perfectly thin slices.
Cook Like a Hot Pot Pro
Once your beef is perfectly prepped and sliced, use these pro cooking methods:
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Pat beef dry before adding to prevent splattering.
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Add in small batches to control cooking time.
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Swish beef in broth just until outside sears – about 10-20 seconds.
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Let beef finish cooking off heat in broth for rare doneness.
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Combine with quick-cooking ingredients like leafy greens.
The beauty of paper-thin slices is that the beef only needs a quick dip in the simmering broth to cook to juicy perfection.
Bring On the Beef and Fire Up Your Broth!
Comforting broth with seared beef, crunchy veggies, chewy noodles, and tantalizing condiments – that complete hot pot experience awaits. Gather your favorite foodies and let the dipping commence!
Get Your Gear In Order
Before you begin laying out your aesthetically pleasing hot pot spread, you need the right equipment. There is only one piece of gear we’d say is a must-buy for hot pot. The rest of our suggestions are completely up to you, but we’re including them because they’ve made our lives easier when we’re making hot pots, and we think they will do the same for you.
If you invest in only one piece of equipment, make it this—the experience of hot pot is all about cooking whatever you want at the table, as you eat. You will typically come across two types of hot pot burners: butane and electric. Sze is team electric. “Electric cooks more evenly, plus you won’t run out of electricity like butane,” Sze says. I love this Cuisinart Cast-Iron Single Burner, which is quick to heat up, pretty powerful, and easy to clean.
Cuisinart Cast-Iron Single Burner
For a simple reason: “Guy, you can have two broths at once! It makes life more exciting!” states Sze. Assistant food editor Jessie YuChen, who worked on this story, highly recommends this stainless steel pot. It has a clear lid that makes it easy to see when the broth is boiling and should be added. In a pinch, use whatever short-sided stock pot or Dutch oven you have.
Stainless Steel Divided Hot Pot
Aside from being cute, this cool tool helps you keep track of the food you’re using in your recipes. Sze uses it like a fishing net. He says, “You can put your meat or manila clam in the skimmer and take it out when you see it’s at the right temperature.” No skimmer? Just use chopsticks.
Brass Spider Skimmer and Strainer
Let’s Make Some Broths
“Broths are the building blocks of your hot pot,” Sze says. He gave us two recipes: a Mala Beef Broth based on Taiwanese beef noodle soup and an Herbal Mushroom Broth. These should be served together in a separate pot so that you can enjoy two different but complementary tastes. “You want one broth that is almost too spicy and that you can’t stop eating, and then you want one that is milder and more refreshing for a break,” he says. “You switch between the two, and that makes your palate dance. ” Ideally, you’d make both broths, but you’re still good if you go with just one.
That being said, hot pot is what you make it, so don’t feel bad if you don’t have time or energy to make your own broth. You can buy these broth bases in the store as a powder or a sauce. Either way, you add them to water or stock and heat them up. Here are the ones we reach for in a pinch.
If nose-clearing, tongue-tingling spice is your thing, this Sichuan-peppercorn-infused broth is for you. “It’s really pepper-centric and you can taste the quality of the red chile peppers,” Sze says.
Fire Hot Pot Base
“It tastes like Chinese medicine, herbal and clean,” Sze explains. Which, for the record, is a high compliment.
Haidilao Hot Pot Soup Base
This is my personal suggestion; it makes a ridiculously umami-rich broth that goes well with a hot pot spread that is heavy on vegetables. It gives Napa cabbage and shrooms a savory-sweet flavor.
Little Sheep Hot Pot Soup Base Mushroom Flavor
Making Authentic Hot Pot at Home (2 Ways)
FAQ
What kind of meat do you use for hot pots?
Is beef chuck good for hot pot?
What cut of beef is used for shabu shabu?
What is the best cut of beef for Chinese food?
Which beef is best for a hot pot?
Chuck: Chuck is a more affordable beef cut that also works well in a hot pot. It has a good amount of fat and connective tissue, which makes it flavorful and tender when cooked slowly in the broth. Brisket: Brisket is another popular beef cut for hot pot due to its richness and tenderness.
What kind of meat should you cook in a hot pot?
Fat and marbling is key for hot pot meat. For beef, use sliced ribeye steak, brisket, or beef belly for that balance of lean and fat. Leaner cuts like sirloin or eye of round can also work, although diners should take extra care not to overcook them. For pork, use thinly sliced pork belly, shoulder, or loin.
What kind of steak goes well in a hot pot?
Flank: Flank steak is a leaner beef cut that still works well in a hot pot. It has a beefy flavor and a slightly chewy texture that pairs well with the other ingredients in the pot. Short rib: Short rib is a flavorful and tender beef cut that works well in a hot pot.
Can you cook beef in a hot pot?
Crowd-pleaser – From meat lovers to flexitarians, beef in hot pot makes everyone happy! Keep these factors in mind when selecting beef for hot pot success: Choose well-marbled cuts like ribeye, sirloin, or flank steak. Marbling provides fat for flavor and moisture. Thin slices allow beef to cook quickly without toughening.