Beef Cuts Hot Pot Cooking Time And Chinese Cuisine Guides
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Beef Cuts in Chinese Cuisine
Chinese food and hot pot are rising more than ever in popularity, so we all want to know how to incorporate it into our cooking and budgets. Beef is a central part of Chinese cuisine, especially in Chinese hot pot. Cooking beef in Chinese way requires knowledge about the different cuts of meat.
In Chinese hot pot, each beef part is thinly sliced, so that the cooking time for general cooking and hot pot can be quite different.
Here is the differentiation about each cut of beef. We include hot pot cooking time for each beef slice and the uses in Chinese cuisine.
Beef Cuts Cooking Time and Guides
1. Beef tongue
The best hot pot cooking time for beef tongue slices is 8 seconds.
Beef tongue is a tender and fatty cut of beef that has a rich flavor and an excellent protein to fat ratio. You can use it to prepare a rich hotpot with mushrooms and other vegetables.
In general Chinese cooking, the tongue is tougher than other cuts of the beef. You can remedy that by slow cooking the tongue for a few hours, or slicing it very thin to cook fast. The result you will get is a tender piece of meat full of rich flavor that practically melts in your mouth.
2. Rib Loin
The best hot pot cooking time for beef rib loin slices is 10 seconds.
This cut of beef comes from the back of the cow, and it is one of the tenderest cuts. It has a little amount of fat, and it can be quite expensive. This cut is best used to prepare shabu-shabu, a Japanese hotpot dish that contains vegetables and tofu in a sauce.
You can also use this prime cut of beef in preparing Chinese and Korean hotpot. This meat is tender enough to be cooked in a thick piece, and it contains a lot of flavors.
3. Chuck Tender
The best hot pot cooking time for beef chuck tender slices is 10 seconds.
The chuck tender comes from the shoulder which is one of the most stringent cuts of beef because the cows exercise it frequently. It has a lot of tendons and a bit of fat. This cut is full of flavor, and it can be used to make beef broth.
Before cooking this cut, you should slow cook it for a few hours to get it tender, or you can use a meat tenderizer. This cut is an excellent addition to your hotpot as it adds a lot of flavor to the dish.
4. Beef Neck
The best hot pot cooking time for beef neck slices is 8 seconds.
The neck is located above the shoulder of the cow, and it is one of the lesser-known beef cuts. It is rich and juicy, but it is not a tender cut, so it takes a while to get cooked. The cut has a lot of tendons and a strip of fat running along with it. It also comes with bones that are valuable in making beef broth.
The neck cut can be braised and implemented in hotpots. If it is not sliced, it takes time to cook, you should always adequately tenderize it before cooking, especially in beef hotpot.
5. Chuck Roll
The best hot pot cooking time for beef chuck roll slices is 8 seconds.
The chuck roll is a tough, sinewy cut of meat that comes from between the neck and ribs. It has a lot of tendons and muscles. It should be cut thinly before cooking, so it doesn’t dry out. This cut is flavorful, and it is easy to prepare.
You can use it in making Chinese hotpot. Slice it thinly and cook on high heat until it has a crispy crust, then add your vegetables of choice and noodles. It adds a lot of flavor to the hotpot.
6. Beef Flank
The best hot pot cooking time for beef flank slices is 10 seconds.
The flank is from the underbelly of the cow, and it is a very fatty and succulent cut. It is made of layers of meat and fat separated by tendons. This cut is quite juicy, and it has a strong beef flavor.
The cut is best used in Korean hotpots because of the amount of fat that is rendered. It gives the hotpot a unique, fatty flavor. You can also slice it thinly and lightly cook it to use in a sandwich.
7. Bottom Round
The best hot pot cooking time for beef bottom round slices is 10 seconds.
The bottom round cut is from the rump of the cow, just above the legs. Although it isn’t a tender cut, it makes up for it with its rich flavor and thick consistency.
This cut is perfect for grilling and barbeques. To prepare this meat, use a little amount of oil, and make sure the pan is searing hot so you can get a crispy brown crust and a juicy interior. This steak goes well in hotpots, and they are full of flavor.
The best hot pot cooking time for beef shank slices is 10 seconds.
This cut is located in the higher part of the hind legs, close to the rump of the cow. It is a slice of lean meat that is very sinewy and contains a little bit of fat. The meat is a bit tough, so you will need to slow cook it for some hours, or slice it very thinly.
This delicious cut goes well in traditional stews and hotpots. You can enjoy this chewy and tasty cut better if you tenderize it properly beforehand.
9. Beef Shin
The best hot pot cooking time for beef shin slices is 10 seconds.
This cut is a slice of lean meat that is located in the leg, close to the rump. The meat is lean, with a little fat and a lot of tendons. It is light and chewy and with crispy edges. The meat is full of flavor, and it is an excellent choice for beef broth.
This cut requires long and slow cooking to get it tender and soft. You can add it to your hotpot with some vegetables and noodles. It goes well in hotpots, and it is full of flavor.
10. Beef Chest
The best hot pot cooking time for beef chest slices is 30 seconds to 5 minutes.
The meat from the chest is a substantial cut that can be intimidating if it’s your first time. The best way to cook it is to salt it heavily days before cooking it. You should also store it in a refrigerator, so the fat rises to the top.
The meat is very fatty, and it renders a lot of fat when it is cooked. You should always sear the steak first before simmering it for some hours. This meat can be used in hotpots, and they are very flavorful.
11. Beef Balls
The best hot pot cooking time for beef balls is 4 seconds to 6 minutes.
Beef balls are meatballs that contain ground beef, beef tendon, starch, and some spices. They are loose and tender, and they are held together by the starch in the recipe. These cuts are a good source of collagen and vitamins.
Beef balls are used mainly in making beef hotpot. You can prepare your hotpot with a few steps. Make a seasoned broth and throw in your beef balls to cook, and then add vegetables, and noodles to complete the meal.
12. Beef Tripe
The best hot pot cooking time for beef tripe is 3 to 6 minutes.
Tripe is gotten from the first or second stomach of the cow, and it is technically offal. The meat is slightly chewy, and it has a generally mild flavor. Although it is not a popular cut, the meat is very nutritious, and it is quite tasty when cooked properly.
Tripe should be tenderized before cooking and seasoned correctly to make up for its bland taste. It has a mild flavor when featured in hotpot dishes.
The Best Beef Cuts for Chinese Cuisine
Beef is common meat, and it is surprisingly easy to cook. You can make delicious Chinese-style, restaurant-quality beef meals in the comfort of your home quickly. The meals you cook usually require a particular cut of meat-based on certain qualities.
Beef Flank Cut for Stir-frying
The beef flank cut is an excellent choice for making stir-fries because it is fatty and flavorful. Stir-fries are the most natural Chinese meals you can make at home. You only need a cut of meat, vegetables, and a sauce. To make a stir fry, you need to cook little pieces of beef in a bit of oil. After that, you stir in the vegetables and sauce. This dish can be eaten alone or served with side dishes.
Beef Chuck Tender for Barbeque
The beef chuck tender cut is an excellent choice for barbecue. Chinese barbeque, char siu, is usually made with pork, but the recipe can be adjusted to fit beef. Char siu meat has a characteristic red color that comes from the special char siu sauce. The meat is cooked over a slow fire, and it retains its moisture while having a crisp exterior.
Beef Rib Loin with Vegetables
Beef rib loin cut is a tender enough cut to use for cooking with vegetables. It is perfect for a popular Chinese beef dish which is called Beef and Broccoli. It is a popular takeout meal, and it is effortless to prepare. You need to marinate and tenderize the rib loin first, and then you cut it into thin slices. The next step is to cook the beef, prepare the sauce, and cook the broccoli. When these ingredients are combined, you get your tasty meat and broccoli meal. This can go with a side of rice or you can enjoy it on its own.
Beef Chest Cut for Stewing
The chest cut of beef is thick and heavy, and it is an excellent choice for making Chinese beef stew. The first step is to blanch the meat. Then you cut up the meat and stir-fry. Add the seasonings, sauces, and herbs, and allow it to cook over low heat for 2 hours. You can then add radish and cook until the radish gets soft. You can serve this meal with noodles or rice for a filling meal.
Chinese food features a lot of meat in meals, but beef is the most common meat used. The beef used in Chinese cooking is known for its tenderness and its tendency to melt in your mouth at the first bite. Tenderizing the toughest cuts of meat is a Chinese skill that shows up on most meals.
The cut of the meat determines how the piece will be cooked and also the best meals for them. Also, when cutting up meat for a meal, ensure to cut against the grain to get looser and tender pieces of meat.
Hope you enjoy your beef dishes and happy cooking!