The Prime Cut: Selecting The Perfect Beef For Hot Pot

Hot pot is a dish that offers a wide variety of ingredients to cook, including meat and seafood. Beef is one of the most popular foods to cook in a hot pot, and fatty cuts such as brisket, short rib, and ribeye are commonly used. When preparing beef for hot pot, it is best to cut the meat into thin slices so that it cooks quickly in the broth. While ribeye is a popular choice, it can be expensive, so alternatives such as top sirloin or brisket are also good options.

Characteristics	Values
Cut of beef	Brisket, short plate, chuck, ribeye, tri tip, eye of round, NY strip, beef tongue, beef chuck, beef round, lamb shoulder, pork belly, pork sirloin, pork tenderloin, top sirloin
Preparation	Thinly sliced
Texture	Fatty

Brisket

When preparing brisket for hot pot, it is important to trim some of the fat off the meat. You can then add a rub or spice mixture to the meat and let it sit in the refrigerator for up to 24 hours to enhance the flavour. The meat is then sliced thinly against the grain before being added to the hot pot.

In addition to hot pot, brisket is also commonly used in Texas-style barbecue. It is often rubbed with a dry spice mix and then cooked slowly over charcoal or smoked. Brisket can also be cooked in an instant pot or slow cooker, which yields tender and delicious results.

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Ribeye

When selecting ribeye for hot pot, it is recommended to choose well-marbled meat as it enhances the flavour and tenderness of the dish. USDA Prime or Wagyu beef are considered good options. It is also important to ensure that the meat is sliced thinly, as this affects the cooking time and overall dining experience.

To prepare ribeye for hot pot, start by trimming any excess fat or silver skin from the meat. Cut the meat against the grain into thin slices, ideally about a quarter of an inch thick or thinner. If you do not have a meat slicer, you can ask your local butcher to slice the meat for you.

In addition to the meat, a variety of vegetables, noodles, and dipping sauces can be used to enhance the hot pot experience. Common vegetables include leafy greens, mushrooms, carrots, and daikon. Noodles, such as rice noodles or udon noodles, can be added to the broth to soak up the flavours. A dipping sauce made with eggs, scallions, hoisin sauce, rice wine vinegar, soy sauce, and sesame oil can also be served on the side.

When cooking ribeye hot pot, it is important to maintain a gentle simmer in the broth to safely cook the ingredients. The cooking time for the meat and vegetables is typically just a few minutes, depending on the thickness of the slices. It is recommended to cook the ingredients in batches to avoid overcrowding the pot and to ensure even cooking.

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Tri-tip

When preparing tri-tip for hot pot, it is important to slice the meat thinly, as this will ensure it cooks quickly and evenly in the hot pot broth. It is also recommended to marinate the meat beforehand to enhance its flavour and tenderness. A simple marinade can be made using ingredients such as olive oil, garlic, vinegar, Worcestershire sauce, soy sauce, and Dijon mustard.

Whisk together the ingredients for the marinade and place the tri-tip in a sealable plastic bag with the marinade for 1-3 hours.
Remove the tri-tip from the marinade, pat it dry, and sauté in a pan or instant pot with a small amount of olive oil for about 2 minutes on each side to brown the meat.
For an instant pot or pressure cooker, follow the manufacturer's instructions for cooking meat. Alternatively, sear the meat in a skillet for a couple of minutes on each side.
If desired, deglaze the pan with a small amount of wine, broth, or water, scraping up any browned bits from the bottom of the pan.
If using a skillet, add the remaining marinade and cook the tri-tip to your desired doneness. For an instant pot or pressure cooker, follow the manufacturer's instructions for adding liquids and adjusting cooking times.
Once the tri-tip is cooked to your desired doneness, remove it from the heat and let it rest for a few minutes before slicing it thinly against the grain.

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Beef tongue

To prepare the tongue for hot pot, you should first peel and remove the membrane from the tongue. Then, semi-freeze the tongue to make it easier to slice into very thin pieces. If you want to cook the tongue before slicing it, you can braise it or boil it in water for about 2.5 hours with vegetables and herbs. After cooking, peel and slice the tongue.

When adding beef tongue to your hot pot, keep in mind that it only needs to be cooked for a few seconds in the hot broth. You can also add vegetables, noodles, and other meats such as lamb, chicken, and pork to your hot pot for a well-rounded and flavourful meal.

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Lamb shoulder

For a hot pot, it is best to prep the lamb shoulder as paper-thin slices. Dip them a few times in the hot pot broth, and in a few seconds, they're ready to eat.

One recipe for a lamb hot pot is a traditional Lancashire hotpot. This is a simple dish with few ingredients and is the ultimate comfort food. It is a slow-cooked, oven-baked dish with layers of lamb, potatoes, carrots, and onions, covered with a crispy potato topping. Lamb neck, shin, or shoulder are the most commonly used cuts, as they benefit from the long, slow cooking time.

Another recipe for a lamb hot pot is a lamb and dauphinoise hotpot. This dish involves braising a lamb shoulder in red wine gravy and covering it with a potato topping.