Chinese Hot Pot Of Beef
|Beef short ribs||2 1⁄2 Pound|
|Five spice powder||2 Teaspoon|
|Water||12 1⁄2 Cup (200 tbs), divided|
|Black peppercorns||1⁄2 Teaspoon|
|Onions||3 Medium, quartered|
|Carrots||2 Medium, cut into 2 inch pieces|
|Mushrooms||2 1⁄2 Cup (40 tbs), sliced|
|Cubed firm tofu||1⁄2 Pound (1.5 Cup)|
|Low sodium soy sauce||3 Tablespoon|
|Chinese style noodles||8 Ounce, cooked (Cooked yeild is 4 Cups)|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
Preheat oven to 400°.
Combine beef ribs, 1 tablespoon soy sauce, and five-spice powder 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, 3 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.