Instructions: In large pot, boil brisket in water 2 to 3 hours until stock has reduced to 2/3. Set aside.

In shallow tabletop electric skillet, arrange 1/2 cabbage pieces, 1/2 onion slices, 1/2 zucchini semi-circles, 1/2 tofu pieces, 1/2 carrot pieces, 1/2 green onion slices, 1/2 mushrooms, 1/2 rib eye, 1/2 egg quarters and 1/2 fish cake slices so they radiate out from center. Stack ingredients with more colorful pieces on top. Add more ingredients as space allows; set aside remaining ingredients.

Remove brisket from pot and reserve for another use. Pour broth slowly and carefully over arrangement in skillet. Simmer over low heat until rib eye is cooked thoroughly, about 10 minutes. Season with salt and pepper. Add remaining ingredients to skillet throughout course of meal to cook as needed.

This recipe yields 12 servings.

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