Keto Hot Pot Recipe

DIRECTIONS

Ingredient note: We used red Fresno chili peppers for medium spice in this broth. For mushrooms, we used a blend of alba clamshell, brown clamshell, and trumpet royale mushrooms.

1. Cut boneless beef short ribs into 1-inch cubes, trimming away areas of gristle and connective tissue, and place in a flat bottom bowl or a resealable bag. Add ¼ cup unseasoned rice vinegar and 2 tablespoons tamari, mixing until beef is evenly coated. Allow to marinate and tenderize in the refrigerator for 2-4 hours, stirring or flipping a couple of times to evenly coat.
2. Cut tofu into 1-inch thick slices and place on a paper towel lined plate. Cover with another layer of paper towels and weigh down with another plate or two to press liquid out of the tofu for 30 minutes.
3. While the tofu is being pressed, prepare the broth. In a medium pot over high heat, bring bone broth and water to a boil. Stir in bonito flakes, cover, remove from heat, and steep for 15 minutes. Strain out the bonito flakes and place the broth back in the pot. Add sliced red chili peppers (with seeds for spicier broth) and set aside. 
4. Wash, trim the thick stems from the napa cabbage, and cut into 2-inch sections. Trim the base of the mushrooms, separate bunches into smaller groups, and slice large mushrooms into ¼-inch slices. Peel exterior of celery root (celeriac), and use a mandolin slicer to cut into thin slices. Rinse shrimp, cut pressed tofu into 1-inch cubes, and discard the marinade for the beef short rib cubes. Evenly distribute cabbage, mushrooms, celery root, shrimp, tofu, and beef among 4 serving plates. Fill 4 small dishes with 1 tablespoon tamari for dipping and serve with each plate of ingredients. 
5. When ready to eat, place an electric burner on the table and bring the pot of broth to a simmer, distribute the plates of ingredients, and make sure everyone has a set of tongs, or a wire skimmer to remove cooked items from the broth . The joy of hot pot is cooking the ingredients in the simmering broth in any order you wish. Here are some timing guidelines to help you get started. Cook napa cabbage for 10 minutes, until tender. Cook mushrooms for 10 minutes. Thinly sliced celery root will be tender in about 5 minutes. Pressed tofu will be warmed through and absorb the flavorful broth in about 3 minutes. Marinated short rib cubes need 3-4 minutes in the broth. Shrimp will be opaque and fully cooked in 1-2 minutes. We suggest not cooking too many items in the broth at one time, and allowing the broth to come back to a simmer between batches of ingredients.
6. Enjoy each cooked component when hot, just out of the broth, with a dip in tamari if desired. One serving is one serving plate as described with absorbed broth and 1 tablespoon tamari for dipping.