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Chinese Hot Pot of Beef

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)

Ingredients

  • 2 1/2 pounds beef short ribs
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons five-spice powder
  • 12 1/2 cups water, divided
  • 1/2 teaspoon black peppercorns
  • 3 medium onions, quartered
  • 3 green onions
  • 2 medium carrots, cut into 2-inch pieces
  • 2 1/2 cups sliced mushrooms
  • 1 1/2 cups cubed firm tofu (about 1/2 pound)
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon salt
  • 4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 232
  • caloriesfromfat 31 %
  • fat 8.1 g
  • satfat 2.9 g
  • monofat 3.1 g
  • polyfat 1.2 g
  • protein 19.5 g
  • carbohydrate 22.3 g
  • fiber 1.9 g
  • cholesterol 30 mg
  • iron 3.1 mg
  • sodium 581 mg
  • calcium 43 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.