Hot Pot Beef Bone Broth Recipe

TJ Lee'due south Hot Pot with Homemade Pork Os Broth

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Credit: Photograph: Joe Lingeman; Nutrient Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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My favorite hot pot broth is fabricated from pork bone. It'southward very light and a wonderful base for something like hot pot that calls for dipping in different ingredients. I like making the broth from scratch because it's a labor of dear and I desire guests who are coming to know that in that location's a lot of care put into my hot pot. When I was growing up, my mom was e'er stepping upwards to a big pot of soup — when you put a lot of hours into your soup, that means you really beloved the people yous're feeding it to.

Yous really want to get the cleanest, clearest broth possible and the best way is to remove all of the blood and impurities from the bones. Sometimes it gets overlooked equally "only the broth," but it's of import. The broth is the star of the show. While you may want to flavour the soup with more salt, recollect that y'all want a nice, clean broth to boil your nutrient in! Every bit the flavor from each particular infuses into the soup, information technology volition become much saltier already without the need of boosted seasoning.

Hot Pot Shopping Tips

• Vegetables are ane of my favorite parts of eating hot pot! The different crunchy textures they provide are just fantastic. I highly recommend trying different types of mushrooms, such as shiitake, oyster, or push button mushrooms. About vegetables come in a larger amount than you actually demand. It'll really depend on your guests and their preferences, but it's always good to have more veggies than not.
• Buying frozen items at the Asian supermarket can exist overwhelming considering there are and so many. But that'south also the fun role — you can try different brands of beef assurance, fried tofu, and fish balls, some of which have fillings like cheese or meat within. In that location is no right or wrong choice. The more you eat hot pot and try each particular, the more than you will know what you similar.
• Yous tin can buy pre-sliced meat at Asian supermarkets, such as H Mart and Ranch 99. The more expensive fatty cuts of meat volition be much more tender and delicious. Exercise not be afraid to attempt dissimilar cuts and see what you like best! While chicken is an selection, no one really wants to boil chicken in a hot pot. Instead swap out for seafood similar shrimp, fish, or clams.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

Hot Pot Serving Tips

• When the broth starts boiling, that's when you lot want to dip in the meat. Hold it with your chopsticks, dip it into the boiling broth, count ten to fifteen seconds or until information technology'south gently cooked, and pick it back up. It'll be nice and tender.
• At a hot pot like this, I similar to accept a sauce station. I'll put out some sacha (or Chinese charcoal-broil sauce), some minced garlic, sesame sauce, soy sauce, and chili oil. Each person can become upwardly there with a small bowl and play around with the flavors until they find one they like.
• Accept leftover sesame sauce from my cold noodles recipe (coming before long!) every bit dipping sauce for meat. Information technology's so delicious!

A lite bone broth is the perfect, balanced base of operations for hot pot's array of flavors and ingredients.

• egg-gratuitous
• dairy-free
• fish-complimentary
• alcohol-complimentary
• tree-nut-gratis
• peanut-complimentary

Per serving, based on

iv

servings. (% daily value)

• Calories 41
• Fat i.iv g (two.2%)
• Saturated 0.4 g (1.ix%)
• Carbs 5.0 grand (1.seven%)
• Fiber 0.4 1000 (1.6%)
• Sugars 0.7 k
• Protein 2.2 g (4.5%)
• Sodium 60.3 mg (2.5%)

Ingredients

For the os broth:

• one 1/2 pounds

  compact pork bones, such as pork cervix or leg bones

• ane

  (ane/ii-inch) piece ginger

• ane 1/2 teaspoons

  vegetable oil

• 1/4

  peeled medium white onion

• 1 pound

  daikon radish

• 1 tablespoon

  kosher salt

• 2 teaspoons

  chicken burgoo powder, such as Lee Kum Kee

• one/8 teaspoon

  ground white pepper

For the vegetables and noodles (pick upwardly to 5, about 8 ounces of each):

• Variety of fresh mushrooms, such as enoki, shimeji or beech, shiitake, or oyster

• Baby or regular napa cabbage

• Sliced winter melon

• iv ears fresh corn

• Regular or babe spinach

• Baby Shanghai bok choy

• Frozen or vacuum-sealed udon noodles (most 1 pound)

For the seafood, meat, and tofu (pick 3 to 4):

• viii ounces

  uncooked peeled or trounce-on shrimp

• 8 ounces

  tilapia fillets

• one pound

  thinly sliced boneless ribeye or fatty beef, thawed if frozen in a stack

• 1 pound

  thinly sliced boneless lamb leg, thawed if frozen in a stack

• one

  (about 1-pound) package soft tofu

Instructions

Make the broth:

1. Place one 1/2 pounds pork basic in a large bowl, add enough cool water to embrace, and soak for 30 minutes at room temperature. Meanwhile, cut 1 (1/2-inch) piece ginger into two slices and smash.

2. Drain and transfer the bones to a large pot or Dutch oven (at to the lowest degree 5 quarts). Add together plenty absurd water to encompass and bring to a boil over loftier heat. Reduce the heat to maintain a simmer, and then simmer for 5 minutes. Bleed again and rinse the bones nether cold running h2o. Wash and dry the pot.

3. Estrus one 1/2 teaspoons vegetable oil in the aforementioned pot over medium-high heat until shimmering. Add together the pork basic and cook until lightly browned on the bottom, three to 4 minutes. Add the ginger, 1/4 peeled medium white onion, and 3 quarts water. Bring to a boil. Reduce the heat to maintain a simmer. Cover and simmer for 1 hour. Meanwhile, peel and halve 1 pound daikon radish lengthwise, then cut crosswise into 1/8-inch-thick one-half-moons.

4. Add the daikon, cover, and simmer for i hour more than. (This is a good time to fix the sauce components and other ingredients for the hot pot.)

5. Add 1 tablespoon kosher table salt, 2 teaspoons chicken bouillon powder, and i/8 teaspoon footing white pepper to the broth and stir to combine. The broth is now fix for hot pot (remove the bones if desired).

Prepare the dipping sauce components:

1. Prepare the following, identify each in an individual bowl as you lot complete information technology:

   • Peel and mince i head garlic
   • Coarsely chop the leaves and tender stems of i/2 bunch cilantro
   • Thinly slice 1/2 bunch scallions
   • Slice 8 fresh Thai chiles into thin rounds.

2. Make full individual small bowls with the remaining sauce components or just leave out the jars and add spoons for people to help themselves.

Set the vegetables and noodles:

1. Ready the following, placing them in separate bowls or in piles on a large blistering sheet or serving platter:

   • Mushrooms: Trim and cut into bite-sized pieces
   • Napa cabbage: Trim and cut crosswise into 2-inch pieces
   • Wintertime melon: Cutting off the rind, then cut the flesh into 2-inch pieces
   • Corn: Cut each ear into 3 to 4 pieces
   • Spinach: Trim and cut into 4-inch pieces
   • Baby Shanghai bok choy: Keep whole
   • Udon: If using frozen noodles, run under cold water until separated, then drain well
     

Set the frozen foods:

1. There is no demand to thaw the frozen foods unless they are frozen solid together into i piece. If frozen together, thaw in the refrigerator until yous are able to separate the pieces. Place each blazon in a separate bowl or pile together on a platter.

Prepare the seafood, meat, and tofu:

1. • Shrimp: Peeled or leave shells on; trim the veins if desired
   • Tilapia fillets: Cut crosswise into 2- to 3-inch pieces
   • Tofu: Bleed and cutting into 1-inch cubes
   • Sliced beef or lamb: If frozen in a stack, thaw before cooking; if slices are individually rolled upward before existence frozen, go on frozen

2. Place the tofu, seafood, and sliced meats on a platter or on separate plates.

3. Allow each person mix their ain dipping sauce with their desired ingredients. Fill the hot pot with the os goop and bring to a boil. Start cooking!

TJ Lee

Contributor

TJ — also known every bit CupofTJ — shares her travel experiences, home cooking, and nutrient reviews with more than 450,000 subscribers on YouTube and 460,000 followers on TikTok. Her food is inspired by both her globetrotting adventures (she'due south traveled to forty-plus countries and then far), her Taiwanese roots, and favorite restaurants. She's besides a proud cat mom to two fostered pets, Mochi and Sesame.

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Source: https://www.thekitchn.com/tj-lee-hot-pot-homemade-pork-bone-broth-23242784

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