My grandma used to make this dish when I was a kid. This brings back a lot of wonderful memories of my time with her. Thank you for sharing, Chef Lau. You are simply the best!
Just made it for lunch. It was super satisfying. Couldn't find brisket so I used chuck instead. Cooking food for my dad is an easy way to have some family bonding time. Anything that takes time to cook forces us to sit in our chairs and eat.
This is Kat’s friend, Melanie. Thanks for asking questions about parboiling in cold water instead of hot and all the details as to why it’s needed and for what kind of meat. I see recipes that doesn’t require parboiling but it is needed to clean the meat of scum. Thank you!
I just love this video, reminding me the best Cantonese dish I had in Sydney when I studied there. The 清湯牛腩 , the flavor and memory could never be wiped out particualrly when I was striving for a better future in a new place, and this dish remind me where I was from and my emotion with family. Now I have been getting much better and achieved a satisfying life as I want , and will definitely make this dish by myself and enjoy it with family although my dad has gone . How I wish he could see my days today. I can't type any more and just to say Thank you to Lau's family for creating this video.
This was really good. I'd like to see Chef Lau's recipe for wintermelon soup('duoong gua tong) one day. My grandmoms made some really great wintermelon back in the day.
This looks like a great recipe - my wife is a Malaysian born English/Canonese speaker and she loves this channel. I really want to try this, given we have all the ingredients except for white radish (I just pickled a small Korean one) and brisket! Maybe next week...cheers from Melbourne, Australia...
Brisket noodle soup is one of my all time favourite Cantonese winter time foods. Perhaps Daddy Lau can show us a preparation for my other favourite, beef tripe (牛雜)? Well done as always, team Made With Lau.
@@MingWLee Yes, my mistake. I presume diner menus in Hong Kong (at least to my memory) translate 牛雜 as 'tripe' in English for ease of recognition for foreigners.
When I was in Hong Kong, a friend took me to have what roughly translates to beef brisket noodle soup. IT WAS INCREDIBLE! It was so good that I actually ordered another bowl but with wontons instead of noodles. INCREDIBLE!. The beef was so soft and flavorful. It was in a part of Hong Kong where westerners don't visit and nothing is written in English anywhere. I learnt the hard way that the food stands which don't cater to tourist do not supply napkins and will cuss you out in Cantonese if you ask for a fork. LOL.
❤ Thank you Papa Lau. I am from Singapore and speak Cantonese. Just❤ all your recripes. Your grand daughter is ever so lovable. Bless you and your lovely family...🎉🎉🎉🎉🎉
Your dad said it so right, as Cantonese I’m just have the die hard love of beef brisket since childhood. Huge thank you for sharing this recipe, so I can share it with my friends and kids. Keep up the good work by sharing your knowledge and experience ( and to all trades) that’s how we evolve ourselves.
I've been looking for a recipe for this forever that tasted like y fathers and this is as cose as it's ever been. Thank you for always giving me access to so much of my childhood foods ❤❤❤
Love your posts and especially enjoy both your dad's Cantonese narrative with your English translations. We live in the SF Bay Area so the access to similar ingredients makes your channel most relatable. Feels like we are neighbors already - haha! You have a wonderful relationship with your dad while documenting nice memories with your whole family. Keep up the good work. Wish you the best!
Hi Laus! I have been watching quite a few of your videos with my 90 year old mum. She is currently under palliative care and your videos really helped keep her spirits up and gave us many conversation starters! That meant a lot to our family. A big shout out to you guys! Thank you! I have two questions about 清汤牛腩： 1. At Singapore, it’s hard to find brisket. Shank is 牛腱. Can I use Plate or Flank? 2. Can I use pressure cooker to shorten the cooking time? What implications might be if I use this cooking approach? 麻烦晒～
It's amazing so much work to put in just to taste soo rich. I would like a video chicken feet dim sum and pork dim sum. It so taste and yummy. Thank for your videos
The cut of beef shown here ,牛腩, is different from what’s sold as beef brisket in U.S. stores. The word 牛腩 shows up in my Chinese-English dictionary as “beef brisket,” but it’s actually what’s known as “rough flank.” You can get it at Chinese markets, but I’ve NEVER seen it at a regular American supermarket. You might be able to special order it.
Yes. It is a little bit confusing when we see the dictionary translate 牛腩 to brisket. There are many different cuts of 牛腩 in Cantonese style, such as 爽腩/坑腩, but they are not the brisket in the US stores. Maybe other regions refer 牛腩 = brisket.
Would you ever consider a HK cafe series? Such as baked tomato pork chop rice, portguese chicken, black bean sauce pork chop, etc.? I love your channel! It’s really helped with my cooking skills and being connected with my heritage ❤
Thanks for the great cooking videos. The old gentleman must be a senior chef. Every dish looks good and feels good. It must be very delicious. I will study hard here.
THIS is an episode I didn't know I needed but now I realized I was always waiting for. When I was a teenager in Hong Kong with my two parents and two sisters, money was tight, so sunday lunches were the one day in the week everyone got to pick what they wanted to eat because everything was within reach in Kowloon City. I picked McDonalds, and my dad had always picked this dry egg noodle (lo mein) with this honeycomb-like innard next to this weird streaky beef in chunks I've never seen before, with the radish. As a kid, eating innards seemed incomprehensible to me, so I always thought dad was just being old and weird - even though he said the place where he got it had the most tender meat for noodles, one of the best in HK at the time. As time passed, we moved away from our apartment in Kowloon City, and I stopped sticking to family on Sunday lunches. However, when I returned to Hong Kong during summer vacations, on the off-chance we all had errands to run in Kowloon City (our doctor used to be there even after we moved, and we all still get our hair cut in Kowloon City to this day), dad would zoom off to the noodle shop he used to buy from. Intrigued, I joined him and decided to give the noodles a try. I got the soup version, but it essentially was beef offal and brisket. The cut of meat was so lean but treated so well in this Cantonese style, I loved the hearty meat flavour, the texture of the offal and tripe, and washed it all down with a double portion of tasty egg noodles and radishes soaked to bursting with the beef broth. It is still one of my favourite dishes today, and a dish I will always have with my dad as a special treat because of how my changing opinion mirrored how much I appreciate him now compared to when I was a teenager.
Love your video, I am really into Chinese soups which are similar to this. Thank you for your hard work. Can't wait for more videos like this, especially, Chinese medicinal soups. Btw, is there any recommendation for books written in English that are related to Chinese soups or medicinal soups?
Thank you so much for this recipe. It's so funny to watch your kids grow with each video. I have two kids that are the same age and I can only imagine trying to film with them being toddlers/babies in the background 🙃
Korean version uses a broth made from sea kelp, anchovies and garlic… before serving I put in a teaspoon of fish sauce … I will have to try this version next! Yummy!
Where did you get the brisket? The brisket sold at Costco is untrimmed and sold as whole (point + flat), and each pack is usually 6+ lbs. The cut used in the video looks thin and looks like the drop flank sold in 99 Ranch. I find the drop flank (99 Ranch) to have very little meat, so what is the best way to cook it? Thank you!
It's corny and hackneyed but I'll happily say it: this is the good side of TH-cam. Surely the best example to illustrate the best reasons for humans having impressive global communications technology like the internet. Cultural exchange, education, community. Love it. This channel is gold.
Большая и дружная Семья ! ..👍Big and friendly family! ..👍 Спасибо за рецепт ! и за Ваш труд!👍👍Thanks for the recipe! and for your work! .....Вкусно....очень!😊😊😊Very tasty!😊😊😊
I had raw turnip for the first time recently and it tastes surprisingly similar to daikon radish and korean radish. definitely close enough to use as a substitute if daikon or korean radish isn’t available
In Chinese cooking, 牛腩 is often not brisket but boneless short rib/skirt steak. The cut of the beef in the video is called unpeeled skirt steak in the US. You can tell by the white-colored thin chewy layer. This layer is usually peeled and thrown away when skirt steaks are sold in grocery stores. Briskets don't have such a structure. This cut is more expensive than brisket and will give you way better results in most Chinese recipes. In this particular recipe, you probably shouldn't use brisket at all. If you do use it, the consistency of the meat is going to be very very wired.
![[Eng Sub] 魂牽夢繞的清湯牛腩，吃完這一碗，回家開麪館！（附香辣醬配方）| beef brisket](/img/n.gif)
Join the Canto Cooking Club: bit.ly/3zi5sFF
Get the full recipe: madewithlau.com/recipes/beef-brisket-in-clear-broth
)p
)
Thanks
Thank you so much!
My grandma used to make this dish when I was a kid. This brings back a lot of wonderful memories of my time with her. Thank you for sharing, Chef Lau. You are simply the best!
Happy family, full of blessings Daddy.
I love it when your dad likes his own cooking.
God bless chef lau and families, Love his cooking, i love cantonese dishes!! aloha marty (Hawaii)
The older I get the more I crave and appreciate these dishes. Thank you to your dad for such detailed instructions!
Just made it for lunch. It was super satisfying. Couldn't find brisket so I used chuck instead. Cooking food for my dad is an easy way to have some family bonding time. Anything that takes time to cook forces us to sit in our chairs and eat.
It is warm that you present family members in the film. You just asked like we might do, and let your dad done the dish.
This is Kat’s friend, Melanie. Thanks for asking questions about parboiling in cold water instead of hot and all the details as to why it’s needed and for what kind of meat. I see recipes that doesn’t require parboiling but it is needed to clean the meat of scum. Thank you!
The babies are so adorable and cute 🥰
I'm actually part Korean from hongkong. This is similar to the korean sogogi muguk. We like to also add Shanghai rice cake (deokk) into it also
LOVE brisket when it’s cooked until tender like this! Such a comforting way to enjoy it!
做為一位廚師與美食愛好者，非常感謝劉師父無私的傳藝
不要客氣，非常感謝您的支持！老劉祝福您同家人平安健康快樂！
have tried the recipe. The family says it's the best htey've ever had.
ty!!
I just love this video, reminding me the best Cantonese dish I had in Sydney when I studied there. The 清湯牛腩 , the flavor and memory could never be wiped out particualrly when I was striving for a better future in a new place, and this dish remind me where I was from and my emotion with family.
Now I have been getting much better and achieved a satisfying life as I want , and will definitely make this dish by myself and enjoy it with family although my dad has gone . How I wish he could see my days today. I can't type any more and just to say Thank you to Lau's family for creating this video.
This was really good. I'd like to see Chef Lau's recipe for wintermelon soup('duoong gua tong) one day. My grandmoms made some really great wintermelon back in the day.
This looks like a great recipe - my wife is a Malaysian born English/Canonese speaker and she loves this channel. I really want to try this, given we have all the ingredients except for white radish (I just pickled a small Korean one) and brisket! Maybe next week...cheers from Melbourne, Australia...
Brisket noodle soup is one of my all time favourite Cantonese winter time foods. Perhaps Daddy Lau can show us a preparation for my other favourite, beef tripe (牛雜)?
Well done as always, team Made With Lau.
Beef Tripe is not 牛雜 but 牛柏葉, one of the beef's stomach
@@MingWLee Yes, my mistake. I presume diner menus in Hong Kong (at least to my memory) translate 牛雜 as 'tripe' in English for ease of recognition for foreigners.
When I was in Hong Kong, a friend took me to have what roughly translates to beef brisket noodle soup. IT WAS INCREDIBLE! It was so good that I actually ordered another bowl but with wontons instead of noodles. INCREDIBLE!. The beef was so soft and flavorful. It was in a part of Hong Kong where westerners don't visit and nothing is written in English anywhere. I learnt the hard way that the food stands which don't cater to tourist do not supply napkins and will cuss you out in Cantonese if you ask for a fork. LOL.
Chef Lau thank you so much for this tutorial!!! Wow your family is so lucky, they have the privilege to eat what you cook every day🤤🤤🤤!!!
I believe the brisket used in the video is called drop flank, which I've found mainly in Asian supermarkets, like Ranch.
I've seen it called Rough Flank as well. Can be tough to find in stores, but I have bought it online from sayweee
@@EdwardChen0 Can be found from butcher but you have to ask, Western people no interest in that section of meat specifically.
❤ Thank you Papa Lau. I am from Singapore and speak Cantonese. Just❤ all your recripes. Your grand daughter is ever so lovable. Bless you and your lovely family...🎉🎉🎉🎉🎉
So great to see brisket being utilized in such a tasty way! Thank you ❤😊
The whole aesthetic is everything to me, the preparation, the ingredients, Lucy's participation, the decor, the sounds without speaking... EXQUISITE ❤
正呀劉師傅！我都好掛住香港D牛腩河🥺多謝你讓香港美食傳開去❤
好多謝您嘅支持！老劉㊗️您同家人健康快樂！
It's definitely it is a daikon. Can't wait to try this one
Thank you for sharing this. This is the way crucial cultural information passes from one generation to the next.
Your dad said it so right, as Cantonese I’m just have the die hard love of beef brisket since childhood. Huge thank you for sharing this recipe, so I can share it with my friends and kids. Keep up the good work by sharing your knowledge and experience ( and to all trades) that’s how we evolve ourselves.
嘩. 多謝老師傅 傳受秘方
唔好客氣，非常感謝您的支持！老劉㊗️您同家人健康快樂！
watching Daddy Lau cooking, makes me missing my dad. He used to be our chef during special occasion.
多謝分享 🙏🏻🙏🏻我今天要試試做, 希望有你的一半成果⋯😋
唔好客氣，好多謝您嘅支持!老劉祝福您闔家安康快樂！
I've been looking for a recipe for this forever that tasted like y fathers and this is as cose as it's ever been. Thank you for always giving me access to so much of my childhood foods ❤❤❤
Love your posts and especially enjoy both your dad's Cantonese narrative with your English translations. We live in the SF Bay Area so the access to similar ingredients makes your channel most relatable. Feels like we are neighbors already - haha! You have a wonderful relationship with your dad while documenting nice memories with your whole family. Keep up the good work. Wish you the best!
My Mom from Tyson cooks this for me as a kid every month and I did not know the name. Now I know how to cook it for my family. Thank you so much.
Hi Laus! I have been watching quite a few of your videos with my 90 year old mum. She is currently under palliative care and your videos really helped keep her spirits up and gave us many conversation starters! That meant a lot to our family. A big shout out to you guys! Thank you! I have two questions about 清汤牛腩： 1. At Singapore, it’s hard to find brisket. Shank is 牛腱. Can I use Plate or Flank? 2. Can I use pressure cooker to shorten the cooking time? What implications might be if I use this cooking approach? 麻烦晒～
Been waiting for this video since the channel began. THANK YOU!
It's amazing so much work to put in just to taste soo rich. I would like a video chicken feet dim sum and pork dim sum. It so taste and yummy. Thank for your videos
Hmm one of my childhood favourite from HK Kau Kee 九記牛腩! yummy, lots of great memory and very fond of this dish.
聽到廣東話好開心，劉爸爸好專業
好多謝您嘅支持！老劉祝福您闔家安康幸福！
The cut of beef shown here ,牛腩, is different from what’s sold as beef brisket in U.S. stores. The word 牛腩 shows up in my Chinese-English dictionary as “beef brisket,” but it’s actually what’s known as “rough flank.” You can get it at Chinese markets, but I’ve NEVER seen it at a regular American supermarket. You might be able to special order it.
I wonder where has all the flank gone.
Yes. It is a little bit confusing when we see the dictionary translate 牛腩 to brisket. There are many different cuts of 牛腩 in Cantonese style, such as 爽腩/坑腩, but they are not the brisket in the US stores. Maybe other regions refer 牛腩 = brisket.
@@soldiersvejk2053 right. Rough flank is a different cut from the typical flank steak.
I see it more commonly called drop flank in Chinese markets, which would actually be what we would call the belly or underside of the animal.
Mr. I didn’t watch the video. 😂 In the video he said he got it from Costco.
Would you ever consider a HK cafe series? Such as baked tomato pork chop rice, portguese chicken, black bean sauce pork chop, etc.?
I love your channel! It’s really helped with my cooking skills and being connected with my heritage ❤
such a classic, this is one of my favorite cantonese dishes!
Thanks to my mom who continuously supported my education even in the hardest days. I can understand both languages easily while preparing the soup
Thanks for the great cooking videos.
The old gentleman must be a senior chef.
Every dish looks good and feels good.
It must be very delicious.
I will study hard here.
Beautiful looking recipes guys.
THIS is an episode I didn't know I needed but now I realized I was always waiting for. When I was a teenager in Hong Kong with my two parents and two sisters, money was tight, so sunday lunches were the one day in the week everyone got to pick what they wanted to eat because everything was within reach in Kowloon City. I picked McDonalds, and my dad had always picked this dry egg noodle (lo mein) with this honeycomb-like innard next to this weird streaky beef in chunks I've never seen before, with the radish. As a kid, eating innards seemed incomprehensible to me, so I always thought dad was just being old and weird - even though he said the place where he got it had the most tender meat for noodles, one of the best in HK at the time.
As time passed, we moved away from our apartment in Kowloon City, and I stopped sticking to family on Sunday lunches. However, when I returned to Hong Kong during summer vacations, on the off-chance we all had errands to run in Kowloon City (our doctor used to be there even after we moved, and we all still get our hair cut in Kowloon City to this day), dad would zoom off to the noodle shop he used to buy from. Intrigued, I joined him and decided to give the noodles a try. I got the soup version, but it essentially was beef offal and brisket. The cut of meat was so lean but treated so well in this Cantonese style, I loved the hearty meat flavour, the texture of the offal and tripe, and washed it all down with a double portion of tasty egg noodles and radishes soaked to bursting with the beef broth. It is still one of my favourite dishes today, and a dish I will always have with my dad as a special treat because of how my changing opinion mirrored how much I appreciate him now compared to when I was a teenager.
came for a food lesson, walked away with a life lesson
Wow,perfect video .thank for sharing.
My wife use short ribs to cook this very nice
劉師傅老當益壯，風釆依然，功架十足
非常感謝您的支持和讚賞！老劉祝福您闔家健康快樂！
I make a Korean version of this recipe. It’s so delicious!!!!
Really appreciate your thoughtfulness and of course your dad’s efforts and supreme skills in preserving our cultural heritage❤
One of my favorite dish
Love your video, I am really into Chinese soups which are similar to this. Thank you for your hard work. Can't wait for more videos like this, especially, Chinese medicinal soups. Btw, is there any recommendation for books written in English that are related to Chinese soups or medicinal soups?
Your family is so adorable. 🤘❤️🤘
This long time viewer is Vegan but still watch’s all of your videos.
the baby is so cute
It looks delicious.
這個好，謝謝
不要客氣，非常感謝您的支持！老劉㊗️您和家人安康快樂！
I had diner 30 minutes ago, but I'm hungry again after watching the video!
Thank you so much for this recipe. It's so funny to watch your kids grow with each video. I have two kids that are the same age and I can only imagine trying to film with them being toddlers/babies in the background 🙃
It is chaos lol
I was looking forward to this recipe! Tysm :D
Good for early summer dish
This is one of my favorite dish from my mum.
Making this in Hong Kong right now!
Thank you please stay safe and healthy🙏🏻
Thank you very much~
Looks so yum
Daddy Lau saying “whoa” is the best
I love beef. Chinese food is the best! 😊
Korean version uses a broth made from sea kelp, anchovies and garlic… before serving I put in a teaspoon of fish sauce … I will have to try this version next! Yummy!
PAPPA LAU, I LOVE YOU, AND THANK YOU FOR SHARING YOUR DELICIOUS RECIPES 💖💖💖💖💖💖💖💖💖💖💖💖💖💖💜💜💜💜💜💜💜💜
Nice.Thankyou
Where did you get the brisket? The brisket sold at Costco is untrimmed and sold as whole (point + flat), and each pack is usually 6+ lbs. The cut used in the video looks thin and looks like the drop flank sold in 99 Ranch. I find the drop flank (99 Ranch) to have very little meat, so what is the best way to cook it? Thank you!
This is definitely not brisket. Looks like rough flank.
Your baby is so adorable!
one of my favourite soups
Thank you, this is just the tops.
Would Mr. Lau kindly teaches us how to make dry mandarin peels? Thanks!
It's corny and hackneyed but I'll happily say it: this is the good side of TH-cam. Surely the best example to illustrate the best reasons for humans having impressive global communications technology like the internet. Cultural exchange, education, community. Love it. This channel is gold.
Большая и дружная Семья ! ..👍Big and friendly family! ..👍
Спасибо за рецепт ! и за Ваш труд!👍👍Thanks for the recipe! and for your work! .....Вкусно....очень!😊😊😊Very tasty!😊😊😊
劉師傅，好正！
分享一下我以前做嗰間名店嘅用料:
甘草 香葉 沙薑 紅棗 陳皮 白胡椒碎 薑 草果 南乳 鹽 冰糖 佛手牌味粉。
湯係用牛骨湯，啲牛腩嘅血水會直接用埋黎煲個湯底。
其實最好教埋人食崩沙腩 爽腩 坑腩呢啲。
This looks good, we'll try it next week
Dad is the best! Is the beef spicy using the sichuan peppercorns?
From Pakistan. We love Chinese food.Very mouth watering and delicious food.❤❤
This is fantastic, imo the superior to the more popular 柱侯 alternative, except for the "tendons" which I think are better done 柱侯.
that's yummy !!
Love this OG! I am your student now. 😊
Making this today
Thank you! This looks delicious! Now to find those special aromatics.
Thank you Lau family 🙏♥️🏡♥️☕️☕️
牛腩是我的摯愛，多謝分享🙏
不要客氣，非常感謝您的支持！老劉祝福您與家人健康快樂！
Title along says it all. Guaranteed to be good❤
You can probably as well use the aichbone piece of beef. In Austrian cuisine this is the famous piece for "Tafelspitz", a boiled beef dish.
美味的食物,幸福的家庭,完滿。
感恩有您的支持！老劉祝福您闔家安康幸福！
Doy contains all the love from parents and grandparents, love
I had raw turnip for the first time recently and it tastes surprisingly similar to daikon radish and korean radish. definitely close enough to use as a substitute if daikon or korean radish isn’t available
In Chinese cooking, 牛腩 is often not brisket but boneless short rib/skirt steak. The cut of the beef in the video is called unpeeled skirt steak in the US. You can tell by the white-colored thin chewy layer. This layer is usually peeled and thrown away when skirt steaks are sold in grocery stores. Briskets don't have such a structure. This cut is more expensive than brisket and will give you way better results in most Chinese recipes. In this particular recipe, you probably shouldn't use brisket at all. If you do use it, the consistency of the meat is going to be very very wired.
I can't believe the timing of this video. My dad just said I should learn to make this earlier today.
My greetings to Mister Lau!!
超爱这道菜的，周末有空就做起来！刘叔的菜谱很绝，我爸妈现在觉得我是大厨😂
非常感謝您的支持！老劉祝福您闔家健康快樂！
That looks delicious. Wish I could try it 😊