The BEST Chinese Beef Brisket (卜牛腩 ) you can make yourself! | Braised Dishes
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- Опубліковано 27 сер 2021
- My family's recipe for a Cantonese-style Braised Beef Brisket that will help you cook a great meal. The measurements in the video are approximate because, let's be real, Asians don't measure.
==𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬==
► Beef Brisket (Beef Drop Flank)
► Light Soy Sauce: amzn.to/319hOCm
► Cooking Wine: amzn.to/32JUgEE
► Sugar: amzn.to/3HrUXBG
► Salt: amzn.to/34h191b
► Oyster Sauce: amzn.to/3EGfLTW
► Dark Soy Sauce: amzn.to/3FF0kgo
► Star Anise: amzn.to/3sGlyXz
► Chu Hou Paste: amzn.to/3zePpaS
► Rock Sugar: amzn.to/3pRi4Qh
► Clove: amzn.to/3qDkUHJ
► Cinnamon Powder: amzn.to/31gtWli
► Cumin Powder: amzn.to/32tII8Z
► Ginger: amzn.to/3qBqpqo
► Garlic: amzn.to/3JwX3C5
► Boiling Water
#braised #beefbrisket #chinesebeefbrisket #asian #chinese #food - Навчання та стиль
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
Great video and your instructions were very comprehensive and helpful.
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!
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. 😋😋😋
This looks super tasty! Great share!
What an amazing recipe,thank you!
This is my favourite dish evah. Thank you for sharing. So yummmmmmmmmy.
Looks amazing Ima try this recipe thanks again
A very brilliant video complimented with excellent narration. Now I can confidently cook braised beef, thanks to your shared family recipe. 👍
This recipes looks so delicious.
My FAVORITE! thanks for the vid.....
Wow will try your recipe today. Thanks
My favorite. Yummy!
I am definitely going to try and make this recipe! Thanks!
Enjoy!
This is my favourite dish along with Cantonese roast duck. Yummyyyyy.....
Ooh, beautiful brisket of beef!
I can tell just by looking at it.
😛🤤❤️
very nice. thanks. will copy this.
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
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.
Good job… looks yummy
an excellent video I will definitely make this
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!
Wow, it looks yummy😊👍
Thanks for this amazing recipe!
Ohhh I miss HK so much - the place & the foodstuffs 😊
thank for sharing this video i love cooking eating so much.
If you have too much liquid, ADD CORNSTARCH. Extra sauce is GREAT over rice or egg noodles!
My favorite chinese food of all time
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.
Looks delicious 😋
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.？
I love that with lots of tendons
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.
looks like China Bar braised brisket on rice, my absolute favourite dish from there. will be making tomorrow!
Thanks you
thank you for sharing
Nice menu bro... thanks for sharing
Thanks chef
Hi i tried it last night amd really delicous😋 thank you. Keep safe 😇
Glad you enjoyed it :) !
I made this, turned out very tasty. Definitely go with a good cut of beef brisket at an asian market only. Substituted rock sugar with reg sugar. Used dry sherry instead of shaoxing wine. Careful on the salt.
do did you need it to be gluten free? is that why you replaced win with sherry? that's what i do. my wife is coeliac.
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!
Great variation to a boring pot roast. Cooking this tonight 👍🏻
I am cooking your recipes now ❤❤❤❤ from Australia
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.
Something new to me to cook
Yummy!! Thanks for sharing
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
❤❤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.❤
Yummy
Thanks for sharing I love to try this weekend. Can I get the beef brisket at Asian market?
Underrated channel. Nice recipe, keep it up!
Thank you! This means a lot :)
Aww It's delicious. I wanna try this. But in our country people loves spice. So i have to add chili😭
Tried your recipe today and it was a great success! Thank you for sharing.
Nice video l have subscribed to your Channel
This type of Chinese food always taste better the next day
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 ❤🍷🥂😘🌸🌟⭐️👍🌹🌷🙏
Any tips on beef brisket with tendon? Cook tendon separately???
Could you use an alternative to Chou hou paste like hoisin sauce?
Is a casserole dish essential or can you just use the wok or pot?
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 made this few days ago. It is super delicious. The best beef stew I had ever tried before. Thank you 🙏
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?
Can I make this with rough flank?
Can I just use five-spice powder instead?
Keep fucking going. Love the way you edit this. To the point.
Thank you :)
I prefer a leaner cut of beef though. Still looks good.
Do you have the written recipe?Merçi
can this be made without oyster sauce?
👍
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
Where to buy beef brisket like that?
what alternative of chao hu paste can i use?
You don't have amazon?
Hoisin sauce works!
That's great but how and with what do you serve it to make a meal ?
Egg noodles and some Bok Choi
I made this but I add cornstarch in it.
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.
Nice recipe. Please replace the annoying music with something pleasant though! :)
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'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.
What happen to the Garlic and ginger after she take it out ?
No veggies such as daicon?
👍👍👍💛🙏
I don't have a kitchen scale. Measurements in mls would have been more helpful. Cheers.
Just needed some egg noodles and clear soup, or maybe some daikon radish
😂😂invest on a nice wok and pan
9
You can make it a little simple, not every one get all these stuff, especially over sea people.
Why to put a sugar?
balances out the salty and sour flavors, also adds a nice shine to the meat
Hakka here🙃
Delicious
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.😅 🍽️
looks like chinese brisket
All of this is good except the cloves .... everything has too much cloves.
Myself use pressure cooker, much faster..about 16 minutes after the tip up.... de Miami, fl
It took so long to cook .
Shouldn't it be spelled "mo Yung"? There's no L sound and I'm honky
Cumin? not cantonese.
Annoying music but like recipe
Too much spicy. Complicated.
Can you turn the music OFF! Annoying and not necessary!