[CH] Fw: Mongolian Fire Pot Beef Fillet

Linda Hutchinson (lipant@sympatico.ca)
Wed, 27 Dec 2006 19:57:14 -0500 

I tried this tonight.  I got the recipe from another food group and of 
course it caught my eye. I made quite a few changes so I will list them 
below.

Linda

Mongolian Fire Pot Beef Fillet

3 cups beef broth
6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, up to 3
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 cup green scallions, thinly sliced
hot chili paste
coarse salt
sesame oil
soy sauce

Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, 
salt and pepper in a pot large enough to hold the beef. Bring the broth to a 
boil and reduce to a simmer and cook for 15 minutes.
Season the beef with salt and pepper and add to the simmering broth. Return 
to the boil and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a temperature probe, 
remove the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return the 
broth to the fire and add the carrot and celery to the broth. Simmer the 
broth for 10 minutes and serve with the sliced beef.
Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as 
condiments.
Serves 4.

First..... It seemed redundant to me to put the steak slices in, then out, 
then re-add them.  So, I waited till after the final seasoning step and then 
added them.   I had semi-frozen the beef so it was very easy to slice paper 
thin, and it worked so well!  I had bought a small package of beef 
tenderloin and it was amazingly tender and tasty in the broth!

Next time I will leave out the celery, it doesn't add anything and i 
disliked the texture.  Also... if you use the amount of salt in this and 
then add the dark soy sauce it is TOO salty.. I wound up having to add more 
broth to cut it. I added the green onions and sesame oil to the pot before I 
served it.

I added chili paste to mine after but not to Stewart's, he would have 
croaked LOL.  Also, we ate this for dinner, in these big soup bowls, and we 
each had one large serving, but that was it. There were no leftovers or 
seconds. .
__,_._,___


-- 
Linda
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