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?

@MulYeungCooking

2 жыл бұрын

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!

@queennguyen7265

2 жыл бұрын

I think in the US called beef (drop) flank which has a thick white layer between the meat and it’s chewy

@bcatbb2896

2 жыл бұрын

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

@kc1800party

2 жыл бұрын

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.

@xMrDJ254x

2 жыл бұрын

@@bcatbb2896 shoot...with how expensive brisket (beef in general) has gotten might have to stick to flank lol

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 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!

@sultanabran1

3 ай бұрын

beef tendons!! hell yeah. my mum does that. love it!

This looks super tasty! Great share!

Great video and your instructions were very comprehensive and helpful.

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.

What an amazing recipe,thank you!

Looks amazing Ima try this recipe thanks again

This is my favourite dish evah. Thank you for sharing. So yummmmmmmmmy.

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.？

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

If you have too much liquid, ADD CORNSTARCH. Extra sauce is GREAT over rice or egg noodles!

Wow will try your recipe today. Thanks

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

@sultanabran1

3 ай бұрын

tendon is the best!

I am definitely going to try and make this recipe! Thanks!

@MulYeungCooking

2 жыл бұрын

Enjoy!

Wow, it looks yummy😊👍 Thanks for this amazing 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.

Good job… looks yummy

My FAVORITE! thanks for the vid.....

an excellent video I will definitely make this

Ooh, beautiful brisket of beef! I can tell just by looking at it. 😛🤤❤️

My favorite. Yummy!

This is my favourite dish along with Cantonese roast duck. Yummyyyyy.....

very nice. thanks. will copy this.

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.

Nice menu bro... thanks for sharing

Ohhh I miss HK so much - the place & the foodstuffs 😊

looks like China Bar braised brisket on rice, my absolute favourite dish from there. will be making tomorrow!

Looks delicious 😋

Thanks chef

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.

thank for sharing this video i love cooking eating so much.

My favorite chinese food of all time

I love that with lots of tendons

I am cooking your recipes now ❤❤❤❤ from Australia

Thanks for sharing I love to try this weekend. Can I get the beef brisket at Asian market?

Hi i tried it last night amd really delicous😋 thank you. Keep safe 😇

@MulYeungCooking

2 жыл бұрын

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.

@sultanabran1

3 ай бұрын

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.

Great variation to a boring pot roast. Cooking this tonight 👍🏻

thank you for sharing

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!

Something new to me to cook

❤❤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.❤

Thanks 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.

Reminds me of braised berf brisket from China Bar in Melbourne

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!!!!

Nice video l have subscribed to your Channel

Underrated channel. Nice recipe, keep it up!

@MulYeungCooking

2 жыл бұрын

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😭

Any tips on beef brisket with tendon? Cook tendon separately???

Tried your recipe today and it was a great success! Thank you for sharing.

Can I just use five-spice powder instead?

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?

Could you use an alternative to Chou hou paste like hoisin sauce?

Yummy!! Thanks for sharing

Can I make this with rough flank?

Is a casserole dish essential or can you just use the wok or pot?

Yummy

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 ❤🍷🥂😘🌸🌟⭐️👍🌹🌷🙏

I made this few days ago. It is super delicious. The best beef stew I had ever tried before. Thank you 🙏

This type of Chinese food always taste better the next day

can this be made without oyster sauce?

Do you have the written recipe?Merçi

That's great but how and with what do you serve it to make a meal ?

@iluvyoyo4

Жыл бұрын

Egg noodles and some Bok Choi

Do you have a written recipe?

Where to buy beef brisket like that?

Keep fucking going. Love the way you edit this. To the point.

@MulYeungCooking

2 жыл бұрын

Thank you :)

If I were to sheer the brisket in batches, then howdo I add in the ingredients? In batches?

@MulYeungCooking

2 жыл бұрын

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.

what alternative of chao hu paste can i use?

@MagicMedic

Жыл бұрын

You don't have amazon?

@DebraInVegas

Жыл бұрын

Hoisin sauce works!

I made this but I add cornstarch in it.

I prefer a leaner cut of beef though. Still looks good.

No veggies such as daicon?

What happen to the Garlic and ginger after she take it out ?

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

do you serve this with rice or as topping for noodle soup?

@MulYeungCooking

2 жыл бұрын

Both, it works well with any carbohydrate you want :D

@benjieagapito7564

2 жыл бұрын

@@MulYeungCooking thank you

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!!

👍

Good. Now I would not make this arduous recipe

I don't have a kitchen scale. Measurements in mls would have been more helpful. Cheers.

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.

👍👍👍💛🙏

Why to put a sugar?

@xMrDJ254x

2 жыл бұрын

balances out the salty and sour flavors, also adds a nice shine to the meat

Just needed some egg noodles and clear soup, or maybe some daikon radish

Nice recipe. Please replace the annoying music with something pleasant though! :)

😂😂invest on a nice wok and pan

9

Hakka here🙃

@WillCheang

Жыл бұрын

Delicious

Impossible to finish for a hungry person like me.

@DB-xo6xh

3 ай бұрын

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

You can make it a little simple, not every one get all these stuff, especially over sea people.

It took so long to cook .

All of this is good except the cloves .... everything has too much cloves.

Cumin? not cantonese.

Myself use pressure cooker, much faster..about 16 minutes after the tip up.... de Miami, fl

Shouldn't it be spelled "mo Yung"? There's no L sound and I'm honky

Can you turn the music OFF! Annoying and not necessary!

Annoying music but like recipe

Too much spicy. Complicated.