I am not entirely sure what it's called in the US, but if you go to any Chinese butcher, and tell them you want to make Chinese beef brisket (maybe show them 牛腩), they should give you the right cut. I believe US calls it beef drop flank (lots of connective tissue and fat if it's not already trimmed) Haha the issues with having bought meat in Chinese XD Hope this helps!
just stick with the american brisket. Its better quality anyways for this type of dish. They use that version mainly because people in china were short on money in the past and needed a way to process this super tough cut
5:17 thank you for calling out the searing step. I’ve researched a few recipes and many leave this part out and it is a shame! You’ve earned my respect, chef :)
This has always been one of my favorite dishes but I add beef tendons to mine as well as daikon radish. My family devours it every time I make it. Thanks for sharing!
The verdict: your family can COOK. Mine came out amazing. I toasted and ground the dried spices because my Indian side came out :) i added daikon radishes as well. I appreciate how detailed your video is
Just made this, followed 85% of the recipe, and it came out amazing. Added tendon Did a 30min salt bath prior to searing Added a dehydrated orange peel Added a stick of bean curd in red oil Braised it till everything was tender as I wanted, then added a corn starch slurry, while it was steeping/cooling. Re heated with lo mein and some broth. Amazing
This is by far the clearest instruction for making cantonese braised brisket. Cant wait to make this and make myself a nice beef noodle soup. I think i'll add beef tendons as well. Thank you for the video
I'm so glad I stumbled across your channel. I finally found the recipe I was looking for. Your instructions are incredibly thorough and informative, and the video is great. My family members enjoyed the beef brisket I prepared tonight. Everyone applauded me. I really appreciate you sharing this fantastic recipe. Thank you very much. By the way do you Cantonese soup recipes to share.？
Thank you for sharing your recipe. Very clear step by step and tips to make this beef recipe flavorful. I will make this recipe and bring it to our potluck.
I could not help myself but add a few shitake mushrooms as they just soak up all that meaty goodness. Looks amazing. Instructions again, so easy to follow. Cheers guys!
Thank you for the clear explanation & well spoken English. I shall use a thermal vacuum slow cooking pot for perfectly tender beef brisket & saving on fuel bill.
Just make this dish with 500g beef brisket. Hubby likes it though I would prefer the meat to be more tender. Had the meat braised for 1.5 h. A keeper definitely! Thank you.
This video is very helpful. I have been doing braised soy sauce chicken wings. it is very easy to make. I save the bones to make chicken noodle soup afterwords.
I just made this last week, and the family's already asking me to make it again this week!! I NEVER thought I could make braise beef cause I thought it was super difficult. Thanks for sharing your recipe and making it so easy to follow!!!!
Wow!!! So beautiful and wonderful Beef Brisket recipe by the great Chef MulYeung Cooking.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023 my favorite Dish ❤🍷🥂😘🌸🌟⭐️👍🌹🌷🙏
Hey I've just tried your recipe today, and it's delicious. We couldn't wait for even one hour, let alone overnight. I choose your recipe as it is simple, doesn't call for too many ingredients, and no daikon. I use brisket sold at Costco (US). It is a different end of the cut, with solid lean and fat versus the more layered, stringy-looking style which I prefer. All the same, it is tasty and makes a really wholesome cold weather meal. 😋😋😋
❤❤Love this recipe it looks like one dish my grandpa just to cook for us but he added bean curl and black fungus. Can I do the same to this one? Or it’s a complete different recipe.❤
My century-long ' Cantonese/Hong Kong ' family recipe adds ' sun-dried Tangerine Peels ' and ' Red Fermented Bean Curd ' to the seasoning mix. Give it a try?! It helps to kick up your recipe even a notch or two more?! .....adding more flavour profile layers! BTW, apparently most iconic Hong Kong Won-Ton Noodle Houses adopt this 'Tangerine peels addition' recipe approach! Have fun!!
I'm not convinced that searing the meat is necessarily better than blanching (boiling), before braising. My mum used to sear, and then I replicated her recipe but tried blanching instead. My result turned out quite similar to my mum's. If you were to put hers and mine side by side without telling which is which, I would not be able to distinguish which is Mum's and which is mine.
How many hours is overnight to you? Also, I've made this once but it seems i dont have much liquid as you after the final process, does it have anything to do with me braising in a regular pot instead of casserole pot?
If you're really limited in cooking pots and pans then you can add the braising ingredients in batches, where possible (although very tedious). I suggested searing in batches (if you don't have a wok/big enough pan) as you really want to expose each piece of beef to enough heat to get a nice sear - which is going to be difficult in an overcrowded pan. Alternatively, once you've seared all the beef you can transfer all of it into one big pot, or the like, and then add in the braising ingredients. Best practice would be all in a wok, but you got to make do with what you have.
This looks different than American Brisket. Any suggestions on what cut of meat to use in the US? Or where to buy this type of brisket?
I am not entirely sure what it's called in the US, but if you go to any Chinese butcher, and tell them you want to make Chinese beef brisket (maybe show them 牛腩), they should give you the right cut. I believe US calls it beef drop flank (lots of connective tissue and fat if it's not already trimmed)
Haha the issues with having bought meat in Chinese XD
Hope this helps!
I think in the US called beef (drop) flank which has a thick white layer between the meat and it’s chewy
just stick with the american brisket. Its better quality anyways for this type of dish. They use that version mainly because people in china were short on money in the past and needed a way to process this super tough cut
its called drop flank. tough and chewy layer, but once braised and slow cooked, it becomes tender. a slight chew to it still, but nothing unpleasant.
@@bcatbb2896 shoot...with how expensive brisket (beef in general) has gotten might have to stick to flank lol
5:17 thank you for calling out the searing step. I’ve researched a few recipes and many leave this part out and it is a shame! You’ve earned my respect, chef :)
This has always been one of my favorite dishes but I add beef tendons to mine as well as daikon radish. My family devours it every time I make it. Thanks for sharing!
beef tendons!! hell yeah. my mum does that. love it!
The verdict: your family can COOK. Mine came out amazing. I toasted and ground the dried spices because my Indian side came out :) i added daikon radishes as well. I appreciate how detailed your video is
Just made this, followed 85% of the recipe, and it came out amazing.
Added tendon
Did a 30min salt bath prior to searing
Added a dehydrated orange peel
Added a stick of bean curd in red oil
Braised it till everything was tender as I wanted, then added a corn starch slurry, while it was steeping/cooling. Re heated with lo mein and some broth. Amazing
tendon is the best!
Tendon.... omg yes.
This is by far the clearest instruction for making cantonese braised brisket. Cant wait to make this and make myself a nice beef noodle soup. I think i'll add beef tendons as well. Thank you for the video
looks like China Bar braised brisket on rice, my absolute favourite dish from there. will be making tomorrow!
very clear instructions easy to follow..thank you foe sharing..will try this
I'm so glad I stumbled across your channel. I finally found the recipe I was looking for. Your instructions are incredibly thorough and informative, and the video is great. My family members enjoyed the beef brisket I prepared tonight. Everyone applauded me. I really appreciate you sharing this fantastic recipe. Thank you very much. By the way do you Cantonese soup recipes to share.？
A very brilliant video complimented with excellent narration. Now I can confidently cook braised beef, thanks to your shared family recipe. 👍
Thank you for sharing your recipe. Very clear step by step and tips to make this beef recipe flavorful. I will make this recipe and bring it to our potluck.
I could not help myself but add a few shitake mushrooms as they just soak up all that meaty goodness. Looks amazing. Instructions again, so easy to follow. Cheers guys!
Thank you for the clear explanation & well spoken English. I shall use a thermal vacuum slow cooking pot for perfectly tender beef brisket & saving on fuel bill.
This is my favourite dish evah. Thank you for sharing. So yummmmmmmmmy.
Im cooking this pot of beef brisket now and one thing im adding to it is white radish! Im sure my family will love this
Great video and your instructions were very comprehensive and helpful.
Just make this dish with 500g beef brisket. Hubby likes it though I would prefer the meat to be more tender. Had the meat braised for 1.5 h.
A keeper definitely! Thank you.
really nice video i am going to make it the same when i got all ingredients for it !🔥
If you have too much liquid, ADD CORNSTARCH. Extra sauce is GREAT over rice or egg noodles!
Thanks for sharing I love to try this weekend. Can I get the beef brisket at Asian market?
Wow, it looks yummy😊👍
Thanks for this amazing recipe!
an excellent video I will definitely make this
This looks super tasty! Great share!
I am cooking your recipes now ❤❤❤❤ from Australia
Wow will try your recipe today. Thanks
My favorite chinese food of all time
This is my favourite dish along with Cantonese roast duck. Yummyyyyy.....
Ohhh I miss HK so much - the place & the foodstuffs 😊
I am definitely going to try and make this recipe! Thanks!
Enjoy!
Hi i tried it last night amd really delicous😋 thank you. Keep safe 😇
Glad you enjoyed it :) !
Nice menu bro... thanks for sharing
This video is very helpful. I have been doing braised soy sauce chicken wings. it is very easy to make. I save the bones to make chicken noodle soup afterwords.
Great variation to a boring pot roast. Cooking this tonight 👍🏻
Looks so delicious! Does it freeze ok?
Looks amazing Ima try this recipe thanks again
thank for sharing this video i love cooking eating so much.
Aww It's delicious. I wanna try this. But in our country people loves spice. So i have to add chili😭
I just made this last week, and the family's already asking me to make it again this week!! I NEVER thought I could make braise beef cause I thought it was super difficult. Thanks for sharing your recipe and making it so easy to follow!!!!
Reminds me of braised berf brisket from China Bar in Melbourne
Wow!!! So beautiful and wonderful Beef Brisket recipe by the great Chef MulYeung Cooking.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2023 my favorite Dish ❤🍷🥂😘🌸🌟⭐️👍🌹🌷🙏
Hey I've just tried your recipe today, and it's delicious. We couldn't wait for even one hour, let alone overnight. I choose your recipe as it is simple, doesn't call for too many ingredients, and no daikon. I use brisket sold at Costco (US). It is a different end of the cut, with solid lean and fat versus the more layered, stringy-looking style which I prefer. All the same, it is tasty and makes a really wholesome cold weather meal. 😋😋😋
Good job… looks yummy
I love that with lots of tendons
This recipes looks so delicious.
My FAVORITE! thanks for the vid.....
This is great. Maybe a dumb question -- why do you move it to a dish for braising? Why not just cover the wok?
Tried your recipe today and it was a great success! Thank you for sharing.
What an amazing recipe,thank you!
very nice. thanks. will copy this.
Nice video l have subscribed to your Channel
I made this few days ago. It is super delicious. The best beef stew I had ever tried before. Thank you 🙏
Do you know if this can be made just as tender in a slow cooker or would it not work in one. thanks.
always cook this its great😮
What can I substitute to huo chu paste, i cannot find it in the our Philippines market place .Philippines
Looks delicious 😋
This type of Chinese food always taste better the next day
Can I just use five-spice powder instead?
❤❤Love this recipe it looks like one dish my grandpa just to cook for us but he added bean curl and black fungus. Can I do the same to this one? Or it’s a complete different recipe.❤
Something new to me to cook
Could you use an alternative to Chou hou paste like hoisin sauce?
My century-long ' Cantonese/Hong Kong ' family recipe adds ' sun-dried Tangerine Peels ' and ' Red Fermented Bean Curd ' to the seasoning mix. Give it a try?! It helps to kick up your recipe even a notch or two more?! .....adding more flavour profile layers!
BTW, apparently most iconic Hong Kong Won-Ton Noodle Houses adopt this 'Tangerine peels addition' recipe approach! Have fun!!
thank you for sharing
Nice recipe. Please replace the annoying music with something pleasant though! :)
Any tips on beef brisket with tendon? Cook tendon separately???
Can I make this with rough flank?
It's great! However I would not recommend using a casserole dish on the stove top as I've had one break in half and had gravy everywhere
So can we use American brisket or no?
Thanks chef
My favorite. Yummy!
Is a casserole dish essential or can you just use the wok or pot?
What happen to the Garlic and ginger after she take it out ?
Where to buy beef brisket like that?
what is the name of the exact cut of beef?
Underrated channel. Nice recipe, keep it up!
Thank you! This means a lot :)
I'm not convinced that searing the meat is necessarily better than blanching (boiling), before braising. My mum used to sear, and then I replicated her recipe but tried blanching instead. My result turned out quite similar to my mum's. If you were to put hers and mine side by side without telling which is which, I would not be able to distinguish which is Mum's and which is mine.
How many hours is overnight to you? Also, I've made this once but it seems i dont have much liquid as you after the final process, does it have anything to do with me braising in a regular pot instead of casserole pot?
Thanks you
That's great but how and with what do you serve it to make a meal ?
Egg noodles and some Bok Choi
Do you have the written recipe?Merçi
I don't have a kitchen scale. Measurements in mls would have been more helpful. Cheers.
Do you have a written recipe?
If I were to sheer the brisket in batches, then howdo I add in the ingredients? In batches?
If you're really limited in cooking pots and pans then you can add the braising ingredients in batches, where possible (although very tedious). I suggested searing in batches (if you don't have a wok/big enough pan) as you really want to expose each piece of beef to enough heat to get a nice sear - which is going to be difficult in an overcrowded pan. Alternatively, once you've seared all the beef you can transfer all of it into one big pot, or the like, and then add in the braising ingredients. Best practice would be all in a wok, but you got to make do with what you have.
Yummy!! Thanks for sharing
can this be made without oyster sauce?
Keep fucking going. Love the way you edit this. To the point.
Thank you :)
what alternative of chao hu paste can i use?
You don't have amazon?
Hoisin sauce works!
No veggies such as daicon?
I prefer a leaner cut of beef though. Still looks good.
do you serve this with rice or as topping for noodle soup?
Both, it works well with any carbohydrate you want :D
@@MulYeungCooking thank you
Good. Now I would not make this arduous recipe
I made this but I add cornstarch in it.
Yummy
yummy
Why to put a sugar?
balances out the salty and sour flavors, also adds a nice shine to the meat
You can make it a little simple, not every one get all these stuff, especially over sea people.
Hakka here🙃
Delicious
😂😂invest on a nice wok and pan
Qng mayron... Hahaha
Myself use pressure cooker, much faster..about 16 minutes after the tip up.... de Miami, fl
Impossible to finish for a hungry person like me.
The key is to eat, get full, stand up and stretch, then start cooking this so it done for the next meal.😅 🍽️