Beef and taro hotpot is a hotpot dish that is delicious, nutritious, and very simple, suitable for the whole family to gather and enjoy on rainy weekend afternoons. Let’s cook right away with these 2 attractive beef and taro hotpot recipes!
1. Beef and Taro Hotpot
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Preparation
20 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Beef and Taro Hotpot For 4 people
Beef shank 500 gr Beef ribs 1 kg Taro 300 gr White tofu 100 gr (2 pieces) Fried tofu skin 20 gr Beef hotpot seasoning 1 packet Lemongrass 4 stalks Onion 1 bulb Red onion 3 bulbs Green onion tops 10 stalks Ginger 1 piece Cooking oil 4 tablespoons Vinegar 200 ml Instant noodles a little Accompanying vegetables a little (pennywort/ amaranth/ bitter mustard greens) Salt 2.5 tablespoons
How to choose fresh and delicious beef ribs
- To buy fresh beef ribs, you should choose pieces that are bright pink-red, fresh, have good elasticity, and do not have a foul or unpleasant smell.
- In addition, when buying, you should choose pieces with flat bones and a moderate rib size, which will be tastier than large round ribs that take longer to stew.
- Avoid choosing ribs that are dark red, slimy yellow, as these pieces may be from cattle that were fed fattening drugs.
Where to buy beef hot pot seasoning?
Currently, you can easily buy beef hot pot seasoning at traditional medicine shops, large grocery stores, or in supermarkets or TasteVN with prices ranging from 28,000 to 30,000 VND for a 50g package (price updated in September 2021).
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How to prepare Beef Hot Pot with Taro
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Prepare the ribs and beef
To remove the unpleasant smell from the beef ribs and beef shank, use 200ml of vinegar mixed with 2 tablespoons of salt to scrub and let it sit for about 10 minutes, then rinse with clean water.
After that, slice the beef shank into small pieces and chop the beef ribs into bite-sized chunks.
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Prepare other ingredients
For taro, use a knife to peel off the skin, then wash it clean and cut it into bite-sized pieces about 2 finger lengths long.
For tofu, wash it clean, drain it, and cut it into small square pieces with sides about 1 finger length.
Crush the lemongrass. After peeling the shallots, crush them. Peel the onion and cut it into wedges. Peel the ginger and slice it.
For the accompanying herbs (pennywort, water spinach, bitter mustard greens), pick the leaves, wash them clean, and drain.
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Simmering and cooking the hot pot broth
First, place a pan on the stove, add 1 tablespoon of cooking oil along with lemongrass, shallots, and ginger, and sauté until fragrant over low heat for about 2 minutes on each side until the spices are evenly golden and aromatic, then turn off the heat.
Next, add 1.5 liters of water and 1/2 tablespoon of salt into the pot, boil over high heat for about 1 minute until the water in the pot starts to simmer, then add the beef ribs, beef shank, onion, along with the hot pot seasoning bag, and the sautéed ingredients.
Simmer on low heat for about 30 minutes until the beef ribs are tender and the ingredients release their characteristic flavors, then remove them and season to taste before turning off the heat.
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Fried Taro and Fried Tofu Skin
Add about 3 tablespoons of cooking oil to the pan, place the pan on the stove over medium heat until the oil is hot, then add the drained taro.
Fry on low heat, turning frequently for about 5 minutes until the taro is golden brown on both sides, then remove it to drain on paper towels.
Next, add the pieces of fried tofu skin to the pan that you just used to fry the taro and continue frying on low heat until the tofu skin is golden and crispy, then turn off the heat and remove it to drain the oil.
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Completion
Finally, when serving, you just need to scoop the broth into a smaller pot, reheat it on low heat for about 3 minutes until the water in the pot boils again.
Then, add the ingredients including: golden fried taro, fried tofu skin, diced white tofu, and 10 shallots.
Stir well and wait for the hotpot to boil strongly, then you can dip in the vegetables and instant noodles into the pot, cook until soft and you can enjoy!
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Final Product
The Taro Beef Hot Pot when enjoyed will bring a warm and cozy feeling to diners, especially when the weather is chilly.
This hot pot dish is delicious not only because of the rich, meaty, and fragrant broth but also due to the tender and sweet taste, without the unpleasant smell of beef and beef ribs, combined with the delicious creaminess of taro and the freshness of the dipping vegetables.
Rest assured this dish will make you fall in love from the very first taste!
2. Taro Beef Chao Hot Pot
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Taro Beef Hot Pot Serves 3 people
Beef 700 gr Taro 300 gr Fermented bean curd 200 gr (both liquid and solid) Lemongrass 1 stalk Onion 1 bulb Ginger 1 bulb Cinnamon 1 stick Star anise 1 piece Chili 3 pieces Shallots 3 tablespoons Minced garlic 3 tablespoons Fresh noodles 500 gr Satay 2 teaspoons Coconut water 2 liters Common seasoning a little (salt/ sugar/ seasoning powder)
Ingredient Image
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How to Make Taro Beef Hotpot
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Prepare the Ingredients
After buying taro, peel it, wash it clean, and cut it into bite-sized pieces. Prepare a bowl of clean water, add about 1 tablespoon of salt, and soak the cut taro to remove some of the bitter sap and prevent it from browning. For each piece of taro you cut, place it into bowl. Soak for about 15 – 20 minutes to let the sap drain out.
Alternatively, you can boil the taro until cooked, then peel and cut it into bite-sized pieces.
Put star anise and cinnamon into a pan and dry-fry on medium heat for about 3 minutes until fragrant, then remove and break into small pieces. Use a spoon to scrape the skin off the ginger and slice it.
Cut the lemongrass into sections and crush it. For the onion, remove the stem, peel it, and cut it into wedges.
Pick the vegetables, wash them clean, and let them drain.
Wash the beef, let it drain, then cut it into small square pieces.
Marinate the beef with 2 teaspoons of chili paste, 2 teaspoons of seasoning, 2 tablespoons of sugar, 1 tablespoon of minced garlic and onion, add the crushed star anise and cinnamon mentioned above, the crushed lemongrass, and then add the fermented bean curd and mix well.
Let it marinate for about 30 – 50 minutes for the beef to absorb the flavors.
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Cook the hot pot
Place the pot on the stove, turn on a high flame, add about 2 tablespoons of cooking oil, when the oil is bubbling, add the remaining minced garlic and onion, then add the marinated beef and stir-fry until well-seared.
Add about 1.5 liters of coconut water or 1.5 liters of plain water to the pot, lower the heat and cook for about 1 hour until the beef is tender.
Add the taro (already boiled) into the pot and cook for about 10 minutes. If adding raw taro, it should be added earlier by 5 – 10 minutes to ensure it is cooked through.
Add the diced onion to the pot. Season to taste: add 1 teaspoon of sugar, 2 teaspoons of seasoning powder, adjust the seasoning to suit your family’s taste.
Bring the mixture to a boil and let it simmer for an additional 2 – 3 minutes before turning off the heat.
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Final product
The beef hot pot with taro is deliciously appealing with tender, flavorful beef, complemented by a slight spiciness and the fragrant aroma of the hot pot broth, isn’t it wonderful?
You can also serve the noodles in a bowl, dip the vegetables into the hot pot broth until just cooked, then pour the hot broth over to eat, and dip with a bit of fermented tofu mixed with a little sugar, adding a slice of chili for perfection.
How to choose delicious, non-fibrous taro
- Choose taro that still has a bit of soil on the skin, with intact and round tubers.
- You should select taro tubers of moderate size, which, when cut open, have a cloudy white color with many purple streaks; these are usually the tubers rich in nutrients that are good for health.
- Another note is that you should buy taro in season for the best quality (usually harvested in November – December of the solar calendar).
- Avoid buying taro that has sprouted, tubers that are chipped, or skin that is scratched.
How to choose fresh, delicious beef
- Select small, tender cuts of beef, bright red in color, with a coarse texture (unless it is veal), with small white fibers and bright yellow fat. Avoid large and tough cuts. If you press the beef and it does not stick to your hand and has no foul smell, it is good beef.
- Heifer beef is usually better than bull beef. The best type is still veal because it is tender, has white fat, and a fine texture.
- If the beef is pale green or has round white spots between the muscle fibers, it indicates that the beef is infected with parasites or worms.
- Beef showing signs of dark color, deep yellow fat indicates old cattle, which will be tough; bones are yellow, the meat has poor elasticity, is mushy, and the surface of the meat is slimy indicates sick cattle, which is not good. These are types of meat that should not be purchased to ensure safety.
How to properly prepare beef cleanly, without a strong odor
- Eliminate the smell of beef with alcohol by soaking the beef in alcohol for 15 minutes, then rinse thoroughly with cold water; the beef will have less odor and will taste better when cooked.
- Remove the smell of beef using lemon and vinegar: rub lemon on the beef or soak the beef in diluted vinegar for a few minutes to eliminate the unpleasant smell of the beef.
- Remove the smell of beef with shallots: while marinating the meat, roast a shallot or dried onion, peel it, crush it, and marinate it together with the beef to remove the odor.
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Finally, we have also learned 2 ways to cook taro beef hotpot that are delicious and flavorful to enjoy on cold rainy days with family. Be sure to save this recipe to head to the kitchen and enjoy it with your loved ones!
