Slicing Secrets: The Art Of Preparing Beef For Hot Pot

Slicing beef for hot pot can be a challenge, but with the right tools and techniques, it can be a breeze. The key to success is to start with partially frozen meat, which provides the ideal firmness for cutting thin, even slices. This can be achieved by placing fresh meat in the freezer for about 30 minutes to an hour, or by moving frozen meat to the refrigerator several hours before slicing. When it comes to tools, a sharp knife is essential, and a traditional stainless steel Chinese chef's knife, also known as a cai dao, is a versatile option that can be used for slicing meat as well as julienning vegetables. For those looking for an even easier option, a meat slicer can be a worthwhile investment, and cuts like beef tongue, beef chuck, and lamb shoulder are worth considering for hot pot due to their lower cost compared to rib eye. With the right preparation and equipment, anyone can master the art of slicing beef for hot pot.

Partially freeze the beef before slicing

Partially freezing your beef before slicing it is a crucial step in preparing hot pot. This technique ensures you achieve the desired thinness for a delicious hot pot experience. Here's a detailed guide on how to do it:

Firstly, it's important to understand why partial freezing is necessary. The thin meat cooks quicker in the hot pot, resulting in a more enjoyable dining experience. However, cutting raw meat into thin slices can be challenging, even for experienced chefs. By partially freezing the beef, you make it firmer, which facilitates the slicing process.

Now, onto the steps for partial freezing:

Step 1: Prepare the Beef for Freezing

Place your chosen cut of beef in the freezer, ensuring there's enough space for it. It's recommended to wrap the beef tightly in plastic wrap before freezing. This helps maintain its shape and makes handling easier during slicing.

Step 2: Freeze Time

The freezing time can vary depending on the thickness of your meat and the power of your freezer. As a general guideline, aim for around 30 minutes to an hour in the freezer. The meat should be partially frozen—still hard but with some give. If it's too difficult to cut, let it thaw for an hour or two. Conversely, if the meat moves around when you try to cut it, put it back in the freezer for another 30 minutes or so.

Step 3: Slicing

Once your meat is partially frozen, it's time to slice it. Use a sharp, non-serrated knife, such as a chef's knife or a slicing knife with a thin, flexible blade. Hold the beef firmly with one hand, and with the other hand, slice the beef against the grain. This means cutting across the muscle fibres rather than parallel to them, making the meat more tender. Apply gentle pressure and use long, smooth strokes. The ideal thickness for hot pot beef slices is about 1/8 to 1/4 inch.

Step 4: Keep the Beef Chilled

During the slicing process, ensure the beef remains chilled. If it starts to warm up, it may become challenging to handle and achieve the desired thinness.

By following these steps, you'll be able to create thin, uniform slices of beef that will cook quickly and evenly in your hot pot, absorbing all the rich flavours of the broth.

Use a meat slicer

Using a meat slicer is a great way to get thin, even slices of beef for hot pot. Here's a step-by-step guide:

Step 1: Prepare the Meat

Before slicing, it's important to partially freeze your meat. This will make it firmer and easier to slice. Place your raw meat in the freezer for about 30 minutes to an hour before you plan to cut it. It should be firm but not completely frozen—you want it to have some give. If it's too hard to cut, let it thaw for another hour or two. If the meat moves around when you try to slice it, refreeze for another 30 minutes.

Step 2: Set Up Your Meat Slicer

If you're using a manual meat slicer, make sure you have it securely mounted on a clean, flat surface. Most meat slicers come with suction cups to help keep them in place. If your model includes a feeder tray, make sure it's properly attached and positioned correctly. Refer to your meat slicer's instruction manual for specific setup instructions.

Step 3: Adjust the Thickness

Hot pot meat should be sliced as thinly as possible, usually no thicker than 1/4 inch. Adjust the thickness knob on your meat slicer accordingly. For most models, turning the knob clockwise will make the slices thinner.

Step 4: Start Slicing

With your meat partially frozen and your slicer set up, you're ready to start slicing. Turn on your meat slicer if it's electric, or begin slicing manually. Use the feeder tray to guide the meat towards the blade, applying even pressure as you go. Work quickly to prevent the meat from thawing too much.

Step 5: Clean Your Meat Slicer

After you're done slicing, it's important to clean your meat slicer thoroughly. Disassemble the slicer according to the instructions and wash all parts with warm, soapy water. Make sure to dry all parts completely before reassembling. Do not put any parts of your meat slicer in the dishwasher, as the harsh detergents can damage them.

Using a meat slicer is a convenient and efficient way to prepare beef for hot pot. By following these steps, you'll be able to create thin, uniform slices that cook quickly and evenly in your hot pot broth. Enjoy your homemade hot pot!

Choose cheaper cuts of meat

When it comes to choosing cheaper cuts of meat for hot pot, there are a few options to consider. Firstly, it's important to note that hot pot typically involves thin slices of meat, which can be more challenging to cut at home. However, with the right techniques and a little patience, you can create delicious hot pot meals without breaking the bank.

One recommended option for a cheaper cut is brisket. Brisket is often mentioned as a budget-friendly alternative to pricier cuts like ribeye. While it may not have the same melt-in-your-mouth texture as more expensive cuts, it can still work well for hot pot when sliced thinly. Another option is beef tongue, which is slightly more affordable than ribeye and can be prepared by partially freezing and then shaving off the skin with a sharp knife.

If you're looking for a very affordable option, consider prime brisket, which can often be found at wholesale prices. While it may not offer the same level of tenderness as ribeye or tenderloin, it can still be delicious when sliced thinly for hot pot. Additionally, eye of round is another cut that works well for hot pot because, even when sliced thinly, it doesn't require a lot of marbling to be tasty.

When preparing these cheaper cuts of meat for hot pot, it's essential to partially freeze the meat before slicing. This technique, used even in restaurants, makes it easier to achieve those super-thin slices that cook quickly in the hot pot broth. Simply place your chosen cut of meat in the freezer for about 30 minutes to an hour before slicing—this will make the meat firm enough to cut into thin strips smoothly.

In summary, by choosing cuts like brisket, beef tongue, or eye of round, and employing the partial freezing technique, you can create delicious and economical hot pot meals at home without sacrificing taste or texture.

Remove beef tongue skin

To remove the skin of a beef tongue, you will need to peel it. There are a few videos on YouTube that can guide you through this process.

Now, onto slicing beef for hot pot. It is recommended to cut the meat while it is partially frozen. This will make it easier to cut the meat into thin strips, which is the ideal cut for hot pot. The meat should be firm but not completely frozen, as you want there to be some give. If you are starting with fresh meat, place it in the freezer for about an hour. If you are starting with frozen meat, take it out of the freezer and leave it in the refrigerator overnight. The Spruce Eats also recommends asking a butcher to cut the meat for you if you want to save time.

Beef chuck, eye of round, and brisket are good cuts

Preparation

Before slicing, it's important to prepare the meat properly. Start by placing the meat in the freezer for about one to two hours to make it partially frozen. This makes it easier to cut into thin slices as it holds its shape better. The meat should still be hard but have some give. If you're using fresh meat, you can skip this step.

Tools

You'll need a sharp knife, preferably a traditional stainless-steel Chinese chef knife, also known as a "choi dōu" or "cai dao". This type of knife is thin and versatile, allowing you to slice the meat thinly and julienne any vegetables you might want to add to your hot pot. A sharpening stone or whetstone is also useful to keep your knife sharp.

Slicing Technique

When slicing the meat, always cut against the grain. For brisket, separate the point (the fatty part) from the flat (the lean part) first, as they have different grain directions. Then, slice the flat against the grain into thin, uniform slices. For the point, slice it in half in the opposite direction of your initial cut, and then turn each half 90 degrees and slice against the grain.

For beef chuck and eye of round, follow the same principle of slicing against the grain. These cuts are leaner and benefit from being sliced thinly, no more than 1/4-inch to 1/2-inch thick.

Tips

• If you're slicing a large amount of meat, consider investing in a meat slicer to save time and ensure uniformity.
• For extra texture, batter the beef slices with eggs and cornstarch before adding them to the hot pot.
• When shopping for beef, look for fatty cuts like fatty brisket ("肥牛" in Chinese). The fat will help keep the meat moist and juicy during cooking.
• Always let your meat rest after slicing, covered, to allow the protein fibres to relax and the juices to redistribute, resulting in tender and juicy slices.

Now you're ready to slice beef like a pro for your hot pot! Enjoy your delicious meal.

Frequently asked questions