The BEST Chinese Beef Brisket (卜牛腩 ) you can make yourself! | Braised Dishes

hey guys welcome back to MulYeung the  cooking channel that's not so useless   in today's video we'll be showing you guys how  we make our Cantonese style braised beef brisket   that is sure to knock your socks off this is  a great recipe to have for lunch or dinner   whether it's to share for yourself or maybe you  want to fancify a late night two-minute noodle   and of course the star of this recipe is the  beef brisket which cooks great low and slow now if you do enjoy this recipe do consider subscribing for more videos so this dish is quite simple to make and we only need to do two key things marinate the beef brisket and braise it so to marinate the brisket we're going to need: beef brisket, light soy sauce, cooking wine, sugar, and salt for the quantities we need around: 1 kilogram of beef brisket in this video we used about 1.1 kilograms, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1.5 teaspoons of sugar, and half a teaspoon of salt start off by giving the beef brisket a good wash through twice   then pat it down well with some paper towels  making sure to absorb as much moisture as possible now bring out your knife slice the brisket  into long strips about two fingers wide then cut these strips into smaller pieces a bit  bigger than what some would consider bite-sized next in a big bowl add in all of your ingredients and mix well until the salts and sugars dissolve when done gently press the meat down then wrap it up and put it in the fridge overnight the next morning take the brisket out of the fridge and let it warm up in room temperature for 30 minutes to braise the brisket we're going to need: light soy sauce, cooking wine, oyster sauce, dark soy sauce, boiling water, star anise, Chu Hou paste, rock sugar, cloves, cinnamon powder, cumin powder, ginger, and  garlic for the quantities we need: 25 grams of light soy sauce, 35 grams of cooking wine, half a tablespoon of oyster sauce, a few drops of dark soy sauce  (though this is optional and really just for color) 500 to 600 milliliters of boiling water (and this will depend on how high your heat is during the braising process; for this video we used about 600 milliliters) 2 whole star anise, 30 grams of Chu Hou paste, 35 grams of rock sugar, 10 cloves , a quarter teaspoon of cinnamon powder, a quarter teaspoon of cumin powder   20 grams of ginger and 20 grams of garlic start off by cutting ginger slices; and then top and tail, and crush and remove the skin from the garlic for the hard to remove spices we're going to  put the cloves and star anise into a spice filter alternatively you can use cheesecloth  or just strain the braising liquid later so we want to start by searing the brisket and  for this we'll be using a wok but if you don't have a wok at home just use a frying pan and sear in batches now at your stove turn the heat on high and add in a good layer of oil when the oil is  steaming hot add in your garlic and ginger and then turn the heat down low we want the garlic and ginger to infuse themselves into the oil to make the brisket more aromatic cook the garlic and ginger until golden when golden take them out and turn the heat back up high  then start searing the brisket making sure that each individual piece is in  contact with the cooking surface many Chinese recipes tend to boil the brisket which is a real  shame as they're missing out on a great deal of flavor searing induces again if you're using a fry pan cook in smaller batches to make this process easier add a little bit of oil on the sides of the wok to help the meat brown better since the heat of a wok predominantly comes from the bottom we actually reposition the wok every 10 seconds about 4 times in one cycle to expose the side pieces of brisket to more heat once you've done a full rotation  flip the pieces of brisket over then do another cycle of repositioning afterwards give the brisket a quick toss to prevent it from sticking to the bottom of the wok and  burning now it's time to add in the flavor first let's add the Chu Hou paste and mix it evenly throughout the brisket then add in the wine and make sure  you add it down the sides of the wok to help heat up the wine and also to wash any  beefy goodness back into the brisket give the brisket a quick toss through then add in the soy  sauce (again from the sides) and toss through again   then add in the garlic and ginger and then add in the boiling water and give a gentle mix through let the brisket steep in the liquid until it starts to boil when the liquid boils then it's time to braise the brisket so we're going to braise our brisket in a casserole dish transfer the brisket and braising liquid into the casserole dish  and turn the heat on high then gently press the brisket down into the braising  liquid the more beef that's submerged the better next we're going to add the remaining ingredients and then give it a good stir once the liquid comes to a boil put the lid on  and turn the heat down low we're going to let the brisket braise in increments of 20 minutes in total we're going to braise the brisket anywhere between 40 minutes to 1 hour and this will depend on how tough your brisket initially is 20 minutes into braising give the brisket a good stir to prevent the bottom pieces from sticking to the casserole dish then put the lid back on and braise for another 20 minutes   40 minutes in again we give a good stir whilst  also pressing the meat down to assess the toughness this takes a bit of practice otherwise you can just steal a piece and test how chewy it is now our brisket was still a bit tough so  we let it braise again for another 10 minutes finally after 50 minutes we stir once more and put the lid back on turn the heat on high and let the braising liquid reach a furious boil  once the braising liquid boils turn the heat off   and just let the brisket be yep just leave it we're actually going to let it sit on the stove overnight for multiple reasons one for convenience sake when we come home from work the next day we can just reheat this for dinner and two the more important reason this will help tenderize the brisket further but also allow it to absorb more flavor from the braising liquid   if you don't want to wait until the next day to  eat the brisket then rather than steep overnight   let it steep for 1-2 hours and then continue  following the video now the brisket won't go off so long as you don't tamper with the lid so make sure you don't touch the lid    until you want to reheat the brisket the next day so the next day reheat the brisket making sure to turn the heat on low to prevent any burning of the brisket when the liquid starts to boil give the brisket a good stir through one last time and then remove the cloves and star anise as best you can   and then once it's hot your beef brisket is  pretty much done now for us there is still too much liquid so we turn the heat on high and reduce the brazing liquid further how much you reduce the liquid by is up to you but obviously  the less liquid the more intense the flavor   and the thicker it will be so reduce per your  discretion once you're happy with the thickness  transfer the beef brisket and braising liquid into a bowl and top off with some green onions and with that your braised beef brisket is done   so guys that was my family's recipe for braised beef brisket I hope you all enjoyed this video and if you ever get the chance  to make this at home be sure to tell us how it goes and if you want to see any of our future videos be sure to subscribe see ya

Channel: MulYeung Cooking

Views: 577,072

Keywords: braised, beef, brisket, braised beef brisket, asian, chinese, cantonese, cantonese beef brisket, chinese beef brisket, food, cooking, yummy, hong kong beef brisket, hong kong, beef brisket noodles, beef brisket noodle soup, chinese beef brisket noodle soup, hong kong beef brisket soup, braised beef, beef stew, chinese beef stew, hong kong beef stew, beef stew noodles, beef brisket recipe

Id: coaKcarBnYM

Length: 11min 0sec (660 seconds)

Published: Sat Aug 28 2021