Mala Beef Hot Pot Broth

Mala Beef Hot Pot Broth

from bonappetit.com

This fiery red broth is a labor of love, but it's worth it—your hot pot spread depends on a rich, flavorful base.

Ingredients

  • 3 lb. 2"–3" sections mixed beef soup bones (such as neck, marrow, and/or oxtail)
  • 4 star anise pods
  • 2 Tbsp. Sichuan peppercorns
  • 15 dried chao tian jiao chiles or dried chiles de árbol, plus more for serving
  • 2 Tbsp. vegetable oil
  • 4 Tbsp. Pixian chili bean paste
  • 2 large onions, cut into 2" pieces
  • 3 large shallots, quartered
  • 1 bunch scallions, cut into 3" pieces
  • 1 head of garlic, cloves separated, peeled
  • 1 3" piece ginger, scrubbed, cut into 1" pieces
  • ½ cup Shaoxing wine (Chinese rice wine), michiu, or dry sake
  • 1 oz. white rock sugar or 2 Tbsp. granulated sugar
  • 6 Tbsp. soy sauce (preferably Kimlan)
  • 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Directions

  1. 1

    Place beef bones in a large Dutch oven or other heavy pot; pour in cold water to cover. Bring to a boil, then reduce heat to medium-low and cook 20 minutes. Drain bones in a colander (blanching the bones and discarding the liquid yields a clearer, tastier final broth). Rinse and wipe out pot; set aside.

  2. 2

    Toast star anise, Sichuan peppercorns, and 15 dried chiles in a dry small skillet over medium heat, tossing often, until fragrant and peppercorns are beginning to crackle, about 2 minutes. Transfer spices to a plate and let cool.

  3. 3

    Heat oil in reserved pot over high. Cook bean paste, stirring constantly, until fragrant and slightly darkened in color, about 2 minutes. Add onions, shallots, scallions, garlic, and ginger. Cook, still stirring, until onions are softened, about 5 minutes. Pour in wine; cook, stirring and scraping up any browned bits, until combined, about 30 seconds.

  4. 4

    Return bones to pot; add toasted spices, rock sugar, and soy sauce. Pour in 13 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 4 hours.

  5. 5

    Using a fine-mesh sieve, scoop out solids from broth. Pick out any meat and set aside in a small bowl for serving if desired; discard remaining solids. Stir 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more dried chiles.

  6. 6

    Do ahead: Broth (without topping) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

  7. 7

    Why serve hot pot with just one broth when you can have two? Get the recipe for Eric Sze’s Herbal Mushroom Broth here.