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Hot pot beef is a dish beloved for its enticing aroma and flavor. But do you know which cuts of beef are best suited for hot pot? Read the article below to find out.
Typically, when enjoying hot pot, many people think that beef brisket is the most suitable, but besides that, there are many other cuts of beef perfect for dipping in hot pot.
The Positions of Various Beef Cuts
Beef comes in various cuts, each with its unique name and suitable for different cooking methods.
The best cuts of beef for hot pot
Beef belly slices
Taken from the belly of the cow, beef belly slices consist of lean meat intertwined with streaks of fat. When prepared, they offer a rich and tender taste, perfect for hot pot dipping or stir-frying. This cut is widely cherished, especially when enjoyed in a hot pot setting.
Ox cheek - Beef jowl
One of the most delectable cuts of beef, ox cheek (also known as beef jowl) is taken from the upper back near the cow's neck, belonging to the ox group of cattle. Ox cheek boasts a tantalizing mix of marbled fat, offering a tender, sweet flavor and a protein content of up to 21g/100g of beef. When cooked, the meat achieves a unique crispiness, distinct from the chewiness found in other cuts. Hence, ox cheek is not only perfect for hot pot but also ideal for making pho, stir-frying, and beefsteak.
Beef brisket
Beef brisket, located near the chest and extending from the chest to the cow's neck, combines both lean meat and fat but not as evenly distributed as brisket. While beef brisket is chewier than other cuts, it becomes crispy, aromatic, and not at all greasy when cooked.
For beef brisket, there are numerous ways to prepare it, such as making pho, stir-frying, braising, grilling, and especially enjoying it in hot pot.
Beef tail
Beef tail is rich in beneficial nutrients like protein (26.4%), carbohydrates (4%), and various minerals such as calcium, phosphorus, iron, making it excellent for kidney health and back pain relief. Additionally, it enhances skin health and promotes blood circulation.
Beyond its nutritional value, beef tail is a combination of bone, marrow, and tendons with a delightful flavor when used in hot pot. It can be transformed into various dishes like peppered braised beef tail hot pot, traditional Chinese medicine-infused beef tail hot pot, Vietnamese-style beef tail hot pot, and more.
Beef marrow
Although not commonly used in hot pot, beef marrow is a remarkably suitable part for broth. When cooked, beef marrow exhibits a sweet, tender, and rich flavor, packed with nutrients. Thus, incorporating beef marrow into hot pot creates a broth that is exceptionally robust, sweet, and savory without being overwhelming.
Surely, after reading this article, you've answered the question, 'When having hot pot, what's the best beef part to buy?' If time is short, quickly order the delicious and abundant Vietnamese-style beef hot pot set from PasGo right here.
