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
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
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
Beef brisket is one of my favorite dishes but I find it too much hard work, so I usually buy it from the restaurant. Thank you for uploading the video, it turns out amazing and I am sure the flavor is to die for. Definitely making this dish is a labor of love. Kudos!!
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!
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 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
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.
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.
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.
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!!!!
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. 😋😋😋
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 ❤🍷🥂😘🌸🌟⭐️👍🌹🌷🙏
❤❤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.❤
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.
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.
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!!
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
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.
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
Beef brisket is one of my favorite dishes but I find it too much hard work, so I usually buy it from the restaurant. Thank you for uploading the video, it turns out amazing and I am sure the flavor is to die for. Definitely making this dish is a labor of love. Kudos!!
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!
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 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!
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.
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!
If you have too much liquid, ADD CORNSTARCH. Extra sauce is GREAT over rice or egg noodles!
My favorite chinese food of all time
very clear instructions easy to follow..thank you foe sharing..will try 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 the clear explanation & well spoken English. I shall use a thermal vacuum slow cooking pot for perfectly tender beef brisket & saving on fuel bill.
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 am cooking your recipes now ❤❤❤❤ from Australia
A very brilliant video complimented with excellent narration. Now I can confidently cook braised beef, thanks to your shared family recipe. 👍
This is my favourite dish evah. Thank you for sharing. So yummmmmmmmmy.
really nice video i am going to make it the same when i got all ingredients for it !🔥
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.
This is my favourite dish along with Cantonese roast duck. Yummyyyyy.....
Wow, it looks yummy😊👍
Thanks for this amazing recipe!
Thanks for sharing I love to try this weekend. Can I get the beef brisket at Asian market?
always cook this its great😮
Great video and your instructions were very comprehensive and helpful.
an excellent video I will definitely make this
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.
Wow will try your recipe today. Thanks
Looks so delicious! Does it freeze ok?
This looks super tasty! Great share!
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!!!!
Ohhh I miss HK so much - the place & the foodstuffs 😊
Looks delicious 😋
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. 😋😋😋
I am definitely going to try and make this recipe! Thanks!
Enjoy!
Nice menu bro... thanks for sharing
Hi i tried it last night amd really delicous😋 thank you. Keep safe 😇
Glad you enjoyed it :) !
Great variation to a boring pot roast. Cooking this tonight 👍🏻
Looks amazing Ima try this recipe thanks again
thank you for sharing
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?
I love that with lots of tendons
Aww It's delicious. I wanna try this. But in our country people loves spice. So i have to add chili😭
Thanks chef
Do you know if this can be made just as tender in a slow cooker or would it not work in one. thanks.
thank for sharing this video i love cooking eating so much.
What an amazing recipe,thank you!
I made this few days ago. It is super delicious. The best beef stew I had ever tried before. Thank you 🙏
This recipes looks so delicious.
Good job… looks yummy
very nice. thanks. will copy this.
Thanks you
What can I substitute to huo chu paste, i cannot find it in the our Philippines market place .Philippines
Something new to me to cook
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 ❤🍷🥂😘🌸🌟⭐️👍🌹🌷🙏
Could you use an alternative to Chou hou paste like hoisin sauce?
Can I just use five-spice powder instead?
This type of Chinese food always taste better the next day
Any tips on beef brisket with tendon? Cook tendon separately???
My favorite. Yummy!
So can we use American brisket or no?
Reminds me of braised berf brisket from China Bar in Melbourne
Is a casserole dish essential or can you just use the wok or pot?
Tried your recipe today and it was a great success! Thank you for sharing.
Nice video l have subscribed to your Channel
Can I make this with rough flank?
what alternative of chao hu paste can i use?
You don't have amazon?
Hoisin sauce works!
Where to buy beef brisket like that?
❤❤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.❤
what is the name of the exact cut of beef?
Yummy
That's great but how and with what do you serve it to make a meal ?
Egg noodles and some Bok Choi
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?
Underrated channel. Nice recipe, keep it up!
Thank you! This means a lot :)
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
What happen to the Garlic and ginger after she take it out ?
Do you have the written recipe?Merçi
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.
can this be made without oyster sauce?
yummy
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
Do you have a written 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.
Yummy!! Thanks for sharing
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 prefer a leaner cut of beef though. Still looks good.
I don't have a kitchen scale. Measurements in mls would have been more helpful. Cheers.
I made this but I add cornstarch in it.
No veggies such as daicon?
Keep fucking going. Love the way you edit this. To the point.
Thank you :)
Good. Now I would not make this arduous recipe
Why to put a sugar?
balances out the salty and sour flavors, also adds a nice shine to the meat
Nice recipe. Please replace the annoying music with something pleasant though! :)
Hakka here🙃
Delicious
😂😂invest on a nice wok and pan
You can make it a little simple, not every one get all these stuff, especially over sea people.
Qng mayron... Hahaha
👍