If you're working with a paper-thin sliced, ultra-tender cut like a rare eye round, 10 seconds submerged in the hot broth might be all it takes. But keep in mind that different cuts of beef might ...

The beef served at hot pot restaurants will come in thin rolls that should only take around 10 seconds of simmering to reach peak flavor and texture. These cuts of meat are about as thick as a ...

Preparation Step 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 ...