The most attractive and fragrant way to cook a delicious mixed beef hot pot at home.

How to Cook Delicious and Aromatic Mixed Beef Hot Pot Easily at Home

Preparation
15 minutes
Cooking
1 hour
Difficulty
Easy

On drizzly days, with the cool air, having a hot pot at home is wonderful, isn’t it? Understanding that, Điện máy XANH will share with you a fantastic recipe! Let’s get started making this irresistible mixed beef hot pot!

Ingredients for Mixed Beef Hot Pot
For 4 people

Beef Shank 600 gr

Beef Tendon 400 gr

Beef Belly 400 gr

Beef Balls 200 gr

White Radish 200 gr
(2 roots)

Taro 150 gr
(1 root)

Onion 2 onions

Ginger 30 gr
(1 root)

Lemongrass 6 stalks

Jujube 30 gr
(7 fruits)

Goji Berries 10 gr
(2 teaspoons)

Black Cardamom 2 gr
(2 pods)

Coriander Seeds 2 gr

Star Anise 3 gr
(3 stars)

Cinnamon 3 gr
(3 sticks)

Black Bean Sauce 1.5 tablespoons

White Wine 100 ml

Fish Sauce 1 tablespoon

Rock Sugar 3 tablespoons

Cooking Oil 100 ml

Tofu Skin 5 sheets
(deep-fried)

Common Seasonings 1 little
(Seasoning powder/ Salt/ MSG)

How to choose fresh ingredients

How to choose fresh and delicious beef

Fresh and delicious beef will have a bright red color, with white tendons interspersed, and bright yellow fat.
In addition, when touched, it feels firm, has good elasticity like rubber, and is not soft. At the same time, the meat fibers appear soft, small, and not too smooth.
On the contrary, limit buying beef that has turned bluish or dark red, dark yellow fat, or has unusual white spots or tiny spots on the surface.
Especially, if the meat is mushy and slimy, and also emits a strong rancid smell, it means that the meat has been left for a long time and should not be eaten as it will affect your health.

How to choose good beef tendon

You should buy beef tendon that has a pinkish-white color and a slightly pungent smell, as this is a sign of fresh beef liver.
Especially, limit buying beef tendon that has turned pale white, green, or has a yellow discharge, as this is beef tendon that has been treated with chemicals and eating it will affect your health.
In addition, avoid choosing beef tendon that has a strange smell or no smell. A foul smell is due to the tendon being old, having been left for too long. On the contrary, no smell means it has been treated with medicine.

How to choose good taro

Good taro are medium or large in size. The inside will be milky white interspersed with veins, conversely, if the color is pale and uniform, the taro is not good.
In addition, taro with a lot of starch has many eyes on the stem, the better. At the same time, the skin is also rough, divided into horizontal veins, with many roots and soil still clinging to the skin.
Limit buying taro with too few or no eyes, and very smooth skin because these are signs that the taro is easily dry and bland, and will not taste good.

How to choose fresh white radish

Sweet white radishes have an elongated shape, while those with a thick tail often have a very bland taste.
You should buy radishes with the stems and roots still intact, as these are freshly harvested.
In addition, fresh and delicious radishes have smooth, shiny skin, no scratches, feel firm when pressed, and are not dented or too soft.
Avoid buying radishes with smooth and shiny skin but wilted or moldy stems as these are radishes that have been injected with chemicals to preserve them longer.

Ingredients for mixed beef hot pot

Equipment

[Pot], [Knife], [Cutting board], [Spoon], [Bowl],…

How to make Mixed Beef Hot Pot

1
Prepare the beef

First, take the beef belly, use a string to tie one end of the meat, continue to roll tightly in a circle until the end of the meat, finally tie it again to fix the meat.

Next, take a basin and put all the beef belly, beef tendon, beef shank, 1/2 crushed ginger, 100ml white wine and 2 teaspoons of salt into it, rub your hands on the meat for 3 – 5 minutes, then rinse several times with clean water, and drain.
How to remove the smell of beef
- Method 1: Take crushed ginger, grill it until cooked, rub it over the meat, then wash it clean.
- Method 2: Besides, using alcohol is also very effective by soaking the meat with alcohol for 15 minutes.
- Method 3: Alternatively, you can use lemon juice or vinegar to soak the beef for a few minutes.
- Method 4: It would be remiss to ignore using salt to rub over the meat for 5 minutes, then the fishy smell will disappear immediately.
See details:
2

Roast the spices

Place a pan on the stove with 1 onion and 1/2 ginger cut in half, roast evenly on both sides for 3 – 5 minutes over low heat, until fragrant, then turn off the heat and transfer to a plate.

Next, in the same pan, add 2g black cardamom, 2g coriander seeds, 3 cinnamon sticks, 3 star anise, roast over low heat for 3 minutes, until fragrant, then turn off the heat and put them in a mesh bag with a drawstring!
3

Simmer the beef broth

Take a pressure cooker, then add beef belly, beef tendon, beef shank, 1 peeled and chopped white radish, 1 roasted onion and 1/2 roasted ginger, spice bag, 2 teaspoons of salt, 3 teaspoons of seasoning powder, 1 tablespoon of rock sugar, 6 lemongrass stalks and 3 liters of water, cook in stew mode for 40 minutes, until the beef is tender.
4
Prepare the remaining ingredients

Next, take a bowl and add 2 teaspoons of goji berries, 30g of jujube and 100ml of water, soak for about 30 minutes.

For taro, peel it with a knife, cut into bite-sized pieces, soak in diluted salt water for 10 minutes, then rinse with water and drain.

Continue, put a pan on the stove with 100ml of cooking oil over medium heat. When the oil is hot, add the chopped taro and fry both sides for 5 – 7 minutes, finally turn off the heat and transfer to a plate.
How to peel taro without itching
- Method 1: Use dry hands to peel the taro and soak it in diluted salt water immediately after peeling to remove the itching and sticky substances from the taro.
- Method 2: You can wear gloves when peeling taro to prevent itching substances from sticking to your skin. However, this method is inconvenient during processing.
- Method 3: Besides, boil the taro briefly, then let it cool slightly before peeling to avoid itching.
See details:
5

Complete the hot pot broth

When the beef is done simmering, take all the beef out, then transfer the broth, spice bag, 6 lemongrass stalks and 1 liter of water to another pot.

Then, put the pot on the stove with 2 tablespoons of rock sugar, 2 teaspoons of MSG, 2 teaspoons of salt, 1 tablespoon of fish sauce and 1.5 tablespoons of black bean sauce, cook over medium heat for 10 – 15 minutes.

When the broth boils again, add the remaining peeled and chopped white radish along with all the soaked goji berries and jujube, cook for another 10 minutes, then season to taste and turn off the heat.

Tip: To keep the beef tough and have a beautiful white color, soak it in cold water for 5 – 7 minutes after taking it out before cutting!
6

Finished Product

The mixed beef hot pot is finished in a blink of an eye, isn’t it? Its deliciousness is definitely not inferior to any restaurant outside!

When enjoying, you just need to add the remaining onion cut into wedges, taro, beef balls and the cooked broth to the pot, and you can enjoy it right away!

The broth is sweet, rich and very impressive, the beef is both chewy and tender, and the slightly starchy taro combined with other ingredients makes the beef hot pot even more special.