🥩 Beef Brisket: The Cantonese Way (清湯牛腩)

Подписаться 1,6 млн

Просмотров 475 тыс.

50% 1

Watch Daddy Lau teach us how to make Beef Brisket Soup. It’s an iconic Cantonese classic and a must-try for those who’ve only had brisket for BBQ be it Texan or Korean-style!
------
👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3KlMcNz
------
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/beef-...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
/ madewithlau
/ madewithlau
/ madewithlau
------
🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
🔗 LINKS MENTIONED 🔗
allthingsbbq: • Texas Style Brisket Re...
Woowoo Tasty 烏烏有煮意: • 鬆軟多汁、醬香味濃😋 比很多酒樓都要好吃的配...
FoodieBoy 푸디보이: • 1mm 한우 차돌박이 & 등심꽃살 / 1...
------
⏲ CHAPTERS ⏲
00:00 - Prepare spices & aromatics
01:55 - Peel radish
02:06 - On the name “turnip”
02:40 - Cut radish
03:37 - Create dipping sauce
04:00 - Parboil brisket
07:48 - Simmer brisket & spices
08:53 - On cooking brisket
09:59 - Add radish & simmer
10:44 - Remove brisket & plate radish
12:28 - Slice brisket & plate
14:07 - Family tries it
------
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
-----
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

Опубликовано:

25 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 394

@MadeWithLau Год назад

Join the Canto Cooking Club: bit.ly/3zi5sFF Get the full recipe: madewithlau.com/recipes/beef-brisket-in-clear-broth

@mlaw2249 Год назад

)p )

@NewfieAsianKid Год назад

The older I get, the more I learn to appreciate all of these Cantonese dishes growing up from a Chinese traditional household. It made me realized how nutritious these recipes were and allowed me to bond with my mother as we both prepare dinner in the kitchen while I learn from her. My family owned and ran a Chinese takeout restaurant here in Canada where we sold westernized Chinese fried foods such as Chicken Balls, Egg Rolls, Wontons. My friend who always came over to stay for dinner with us was always served with these unhealthy foods but meanwhile my mom always served my sister and I authentic Chinese foods & soup. My mom didn't care about my friend's health lol.

@Anonymous------ Год назад

Many non-Chinese don't know how to enjoy high level gastronomy real Chinese foods, this what makes Chinese a very special people most of the world don't understand.

@DragonEdge10 8 месяцев назад

Sounds more like she was afraid the friend wouldn't take to the more traditional meals with the westernised palate lol

@NewfieAsianKid 8 месяцев назад

@@DragonEdge10 I wasn't allowed to eat these westernized takeout foods since it was unhealthy and it was only for the customers but maybe only once in a while as a treat :p

@chadchan1316 7 месяцев назад

egg rolls wontons and chicken balls are traditional but maybe the way they are done in Canada is westernized

@vitusleung2454 Год назад

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!

@tcohelen Год назад

The older I get the more I crave and appreciate these dishes. Thank you to your dad for such detailed instructions!

@miaw.9751 Год назад

So great to see brisket being utilized in such a tasty way! Thank you ❤😊

@jillcnc 9 месяцев назад

I love it when your dad likes his own cooking.

@charsiuwu8084 Год назад

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 ❤❤❤

@catarinatang980 Год назад

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🤤🤤🤤!!!

@wadekuang7755 Год назад

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.

@ahuamekaiona Год назад

God bless chef lau and families, Love his cooking, i love cantonese dishes!! aloha marty (Hawaii)

@jayf4612 Год назад

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.

@WokandKin Год назад

LOVE brisket when it’s cooked until tender like this! Such a comforting way to enjoy it!

@sqndyxoxo Год назад

I was looking forward to this recipe! Tysm :D

@dracokaiser Год назад

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

@joywong23 9 месяцев назад

Happy family, full of blessings Daddy.

@grumpyoldman9259 Год назад

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.

@Pastry626 Год назад

The whole aesthetic is everything to me, the preparation, the ingredients, Lucy's participation, the decor, the sounds without speaking... EXQUISITE ❤

@dspiritlight Год назад

have tried the recipe. The family says it's the best htey've ever had. ty!!

@gregbowen617 Год назад

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...

@1024specialkay Год назад

such a classic, this is one of my favorite cantonese dishes!

@jamesy9777 Год назад

Been waiting for this video since the channel began. THANK YOU!

@brianmw8559 Год назад

I believe the brisket used in the video is called drop flank, which I've found mainly in Asian supermarkets, like Ranch.

@EdwardChen0 Год назад

I've seen it called Rough Flank as well. Can be tough to find in stores, but I have bought it online from sayweee

@nozomihk 2 месяца назад

@@EdwardChen0 Can be found from butcher but you have to ask, Western people no interest in that section of meat specifically.

@kawag2780 11 месяцев назад

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.

@sweetpotato1990 Год назад

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.

@Mitaka-Asa Год назад

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.

@Vannkh-pg2wg Год назад

Wow,perfect video .thank for sharing.

@keithlowe5512 Год назад

Beautiful looking recipes guys.

@user-op9sw4dc3j Год назад

做為一位廚師與美食愛好者，非常感謝劉師父無私的傳藝

@MadeWithLau Год назад

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！

@edna3236 Год назад

That looks delicious. Wish I could try it 😊

@tomszczypka7003 Год назад

This looks good, we'll try it next week

@wsckky Год назад

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!

@vivian0099 Год назад

Thank you very much~ Looks so yum

@hkedmond Год назад

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❤

@MadeWithLau Год назад

好多謝您嘅支持！老劉㊗️您同家人健康快樂！

@janetchong5048 2 месяца назад

❤ 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...🎉🎉🎉🎉🎉

@bambinal1437 Год назад

I make a Korean version of this recipe. It’s so delicious!!!!

@edwardroche8326 Год назад

Thank you for sharing this. This is the way crucial cultural information passes from one generation to the next.

@MelSees 2 месяца назад

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!

@SamF0042 Год назад

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 🙃

@MadeWithLau Год назад

It is chaos lol

@cincaiplay4562 Год назад

watching Daddy Lau cooking, makes me missing my dad. He used to be our chef during special occasion.

@87yugo74 Год назад

Thank you, this is just the tops.

@vinhbaole1724 Год назад

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?

@cindysebryk6015 8 месяцев назад

It's definitely it is a daikon. Can't wait to try this one

@pokerpariah Год назад

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.

@asherbeal8357 Год назад

Your family is so adorable. 🤘❤️🤘 This long time viewer is Vegan but still watch’s all of your videos.

@Keyzzz87 Год назад

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.

@alipoon4854 Год назад

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 Год назад

Beef Tripe is not 牛雜 but 牛柏葉, one of the beef's stomach

@alipoon4854 Год назад

@@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.

@neutral6941 Год назад

It looks delicious.

@yayin43 10 месяцев назад

The babies are so adorable and cute 🥰

@guojiefan5380 9 месяцев назад

Thanks to my mom who continuously supported my education even in the hardest days. I can understand both languages easily while preparing the soup

@leven3098 Год назад

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.

@MA-bg5zc Год назад

Thank you please stay safe and healthy🙏🏻

@pathua7692 Год назад

Title along says it all. Guaranteed to be good❤

@henryzhang6489 Год назад

嘩. 多謝老師傅傳受秘方

@MadeWithLau Год назад

唔好客氣，非常感謝您的支持！老劉㊗️您同家人健康快樂！

@MrEatuup Год назад

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

@pulp420 Год назад

This is one of my favorite dish from my mum.

@eishunken Год назад

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.

@soldiersvejk2053 Год назад

I wonder where has all the flank gone.

@yunshing Год назад

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.

@eishunken Год назад

@@soldiersvejk2053 right. Rough flank is a different cut from the typical flank steak.

@timlaunyc Год назад

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.

@cowsaysmuuuu 11 месяцев назад

Mr. I didn’t watch the video. 😂 In the video he said he got it from Costco.

@nrgltwrkr2225 Год назад

Thank you! This looks delicious! Now to find those special aromatics.

@josiah566 Год назад

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.

@YSFmemories Год назад

came for a food lesson, walked away with a life lesson

@katiekat8478 Год назад

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

@kimslau Год назад

one of my favourite soups

@wchee3790 8 месяцев назад

多謝分享 🙏🏻🙏🏻我今天要試試做, 希望有你的一半成果⋯😋

@MadeWithLau 8 месяцев назад

唔好客氣，好多謝您嘅支持!老劉祝福您闔家安康快樂！

@jessicachan9414 Год назад

Thank you Lau family 🙏♥️🏡♥️☕️☕️

@shirog0ma Год назад

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 ❤

@TWINS10984 Год назад

PAPPA LAU, I LOVE YOU, AND THANK YOU FOR SHARING YOUR DELICIOUS RECIPES 💖💖💖💖💖💖💖💖💖💖💖💖💖💖💜💜💜💜💜💜💜💜

@johnseto3357 11 месяцев назад

that's yummy !!

@Zeek764 10 месяцев назад

Really appreciate your thoughtfulness and of course your dad’s efforts and supreme skills in preserving our cultural heritage❤

@nicholasloh8342 Год назад

I can't believe the timing of this video. My dad just said I should learn to make this earlier today.

@bennychan1102 Год назад

My wife use short ribs to cook this very nice

@jan8919 Год назад

One of my favorite dish

@g.t.3068 Год назад

感谢刘师傅，明天就试试！

@MadeWithLau Год назад

別客氣，非常感謝您的支持！老劉㊗️您和家人健康快樂！

@cdawg_sf Год назад

One of my favs. Hard to find it made properly at restaurants. Chinese mustard is a really good condiment for this dish as well

@cyeung5173 Год назад

Nice.Thankyou

@raymondhung4107 Год назад

Good for early summer dish

@mingying2956 Год назад

I had diner 30 minutes ago, but I'm hungry again after watching the video!

@amandashamanda9479 Год назад

Daddy Lau saying “whoa” is the best

@lei5342 Год назад

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😂

@MadeWithLau Год назад

非常感謝您的支持！老劉祝福您闔家健康快樂！

@bambinal1437 Год назад

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!

@ciganyweaverandherperiwink6293 Год назад

It's corny and hackneyed but I'll happily say it: this is the good side of RU-vid. 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.

@thetipsycookery8268 Год назад

Some people hate the taste of dried orange peel... I LOVE that flavor. Can't get it with anything else ❤

@user-sk7tm3ps1m Год назад

My greetings to Mister Lau!!

@YeWangRDFZ Год назад

The dish looks amazing. A quick question, is 牛腩 brisket or flank? I've often seen them referred to drop flank or rough flank in supermarket.

@anamendez4993 Год назад

Delicious

@hyrenaj2888 Год назад

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.

@warrobotspilot-satoshi7454 Год назад

牛腩是我的摯愛，多謝分享🙏

@MadeWithLau Год назад

不要客氣，非常感謝您的支持！老劉祝福您與家人健康快樂！

@jasminechua1 6 месяцев назад

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～

@user-rd8me6pv5i Год назад

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!😊😊😊

@ghlscitel6714 Год назад

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.

@dexterthiam3675 Год назад

Making this today

@ahsanrizvi2306 Год назад

From Pakistan. We love Chinese food.Very mouth watering and delicious food.❤❤

@kimslau Год назад

This is one of my favourite dishes to make but to save time I use a pressure cooker.

@Marcus.Y79 Год назад

劉師傅，好正！

@singyiu6493 Год назад

劉師傅老當益壯，風釆依然，功架十足

@MadeWithLau Год назад

非常感謝您的支持和讚賞！老劉祝福您闔家健康快樂！

@Foreverone1833 11 месяцев назад

聽到廣東話好開心，劉爸爸好專業

@MadeWithLau 11 месяцев назад

好多謝您嘅支持！老劉祝福您闔家安康幸福！

@robertlee5456 Год назад

I make this in my Instant Pot. Brisket in for an hour, then daikon in for another half hour, for perfectly melty beef and veggies. Reduce both times a bit if you prefer more bite.

@ClassyJohn Год назад

I am going to make this soup hopefully very soon!

@simonyang4613 Год назад

Doy contains all the love from parents and grandparents, love

@lizs4644 Год назад

Can I use fish sauce in place of the dried scallops? Can't wait to try this recipe. Thank you for sharing!

@Anonymous------ Год назад

Yes, do whatever you like according to your own preferred taste.

@chadchan1316 7 месяцев назад

legit way to season but not too much

@stephendotlee Год назад

I miss my home town with his Cantonese 😢

@woei-chunglee3283 Год назад

This is one of my favorite dish. May I ask what kind of beef is best for this dish? beef brisket or beef short ribs ( I thought restaurants use this but it is more costly).