CHINESE HOT POT OF BEEF RECIPE | MYRECIPES
Provided by Florence Fabricant
Yield 8 servings (serving size: 2 cups soup, 1/2 cup noodles, 1 1/2 teaspoons sliced green onions, and 1 1/2 teaspoons cilantro)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Combine first 3 ingredients in a 13 x 9-inch baking pan; toss to coat. Bake for 30 minutes. Remove ribs from pan, and set aside. Add 1/2 cup water to pan, and stir to deglaze pan.
- Combine the pan drippings, ribs, remaining 12 cups water, peppercorns, onions, green onions, and carrots in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours.
- Remove ribs from broth, and let cool completely. Remove meat from bones; discard bones, fat, and gristle. Place meat in a bowl; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover broth, and chill 12 hours. Skim solidified fat from surface of broth, and discard.
- Combine broth, meat, mushrooms, tofu, 3 tablespoons soy sauce, and salt in Dutch oven; bring to a simmer. Cover and cook 10 minutes. Spoon noodles into individual soup bowls. Ladle soup into each bowl, and sprinkle with sliced green onions and cilantro.
Nutrition Facts : Calories 232 calories, CarbohydrateContent 22.3 g, CholesterolContent 30 mg, FatContent 8.1 g, FiberContent 1.9 g, ProteinContent 19.5 g, SaturatedFatContent 2.9 g, SodiumContent 581 mg
CHINESE HOT POT OF BEEF AND VEGETABLES RECIPE | MYRECIPES
This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body's ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread--it's delicious either way. If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.
Provided by MyRecipes
Yield 6 servings (serving size: 1 1/3 cups)
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
- Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.
Nutrition Facts : Calories 359 calories, CarbohydrateContent 35.8 g, CholesterolContent 71 mg, FatContent 11.9 g, FiberContent 4.5 g, ProteinContent 26.4 g, SaturatedFatContent 3.4 g, SodiumContent 536 mg
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