Chinese Hot Pot Of Beef

• 2 1/2 pounds beef short ribs
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons five-spice powder
• 12 1/2 cups water, divided
• 1/2 teaspoon black peppercorns
• 3 medium onions, quartered
• 3 green onions
• 2 medium carrots, cut into 2-inch pieces
• 2 1/2 cups sliced mushrooms
• 1 1/2 cups cubed firm tofu (about 1/2 pound)
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon salt
• 4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked)
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 400u0b0. Combine first 3 ingredients in a 13 x 9-inch baking pan; toss to coat. Bake for 30 minutes. Remove ribs from pan, and set aside. Add 1/2 cup water to pan, and stir to deglaze pan.
2. Combine the pan drippings, ribs, remaining 12 cups water, peppercorns, onions, green onions, and carrots in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours.
3. Remove ribs from broth, and let cool completely. Remove meat from bones; discard bones, fat, and gristle. Place meat in a bowl; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover broth, and chill 12 hours. Skim solidified fat from surface of broth, and discard.
4. Combine broth, meat, mushrooms, tofu, 3 tablespoons soy sauce, and salt in Dutch oven; bring to a simmer. Cover and cook 10 minutes. Spoon noodles into individual soup bowls. Ladle soup into each bowl, and sprinkle with sliced green onions and cilantro.

beef short ribs, soy sauce, fivespice powder, water, black peppercorns, onions, green onions, carrots, mushrooms, soy sauce, salt, noodles, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/chinese-hot-pot-of-beef (may not work)