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:
► Cooking Wine:
► Sugar:
► Salt:
► Oyster Sauce:
► Dark Soy Sauce:
► Star Anise:
► Chu Hou Paste:
► Rock Sugar:
► Clove:
► Cinnamon Powder:
► Cumin Powder:
► Ginger:
► Garlic:
► Boiling Water
#braised #beefbrisket #chinesebeefbrisket #asian #chinese #food
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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?
Could you use an alternative to Chou hou paste like hoisin sauce?
Nice menu bro… thanks for sharing
What happen to the Garlic and ginger after she take it out ?
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
Looks delicious 😋
Good. Now I would not make this arduous recipe
looks like China Bar braised brisket on rice, my absolute favourite dish from there. will be making tomorrow!
I don't have a kitchen scale. Measurements in mls would have been more helpful. Cheers.
thank you 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.
Where to buy beef brisket like that?
I am cooking your recipes now ❤❤❤❤ from Australia
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!
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
an excellent video I will definitely make 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.
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!!
Can you turn the music OFF! Annoying and not necessary!
👍