Ep#13 Beef Brisket Noodles (牛腩面) | Cooking Demystified by The Burning Kitchen

Просмотров 25 тыс.

% 611

This Beef Brisket Noodles is slow-braised for 2 hours together with collagen-rich beef tendons until the soup is thickened with collagen and the beef is fall-apart tender!
GET RECIPE: www.theburningkitchen.com/beef-brisket-noodles/
Hi! We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian recipes, and inspire you to make this at home too!
Please subscribe to our channel! Do also check out our previous episodes and videos in our 'Cooking Demystified' series here:
#12 Wat Tan Hor Fun: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0_j2nxGB2eo.html
#11 Soya Sauce Chicken: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WSf8sevZIP0.html
#10 Hokkien Braised Duck: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SFNhHoeNXgs.html
#9 Cantonese Cabbage Rice: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7IcF6kAnCos.html
#8 Dry-fried Beef Hor Fun: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ud3xrG16SJk.html
#7 Szechuan Green Beans with Chai Por: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wY9FX1Lo0tw.html
#6 Crispy Wasabi Prawns (芥末虾): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fjdh0LVGs5U.html
#5 Claypot Eggplant with Minced Pork (鱼香茄子煲): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RmsUfkmpgBs.html
#4 Beef with Ginger and Spring Onions: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-k96abut8lmU.html
#3 Braised Claypot Tofu: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kr1qYEKMdyk.html
#2 Mei Cai Kou Rou: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ofic32fdhU4.html
#1 Char Kway Teow: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ppb922wy_Oo.html
Connect with us!
Blog: theburningkitchen.com
RU-vid: ru-vid.com
Facebook: theburningkitchen
Instagram: theburningkitchen
Music: www.bensound.com

Хобби

Опубликовано:

7 сен 2018

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 48

@liefamily3586 3 года назад

Thanks mom. Good jobs. Perfect. From Boise Idaho usa

@mariamaria7796 3 года назад

I enjoy watching yr videos. Very simple cooking with lots of tips. Ur fun to watch..very down to earth n lots of humor. I cook yr Char kway teow recipe 2x. It's so delicious. Will definitely try this recipe too. I ever cook Vietnamese Pho n I use brisket n tendons too. I think it's more or less quite similar, except the sauce. Thnk u. 😘💐

@KittoKittoMawateIru 5 лет назад

My mouth is watering! I need to make this! Thank you for the recipe! 💞

@jefflee-ds5ix 5 лет назад

Where could I buy this noodles? I mean just noodles. I could make beef myself.

@Mrs.VonChin 2 года назад

This looks delicious!

@brandon3872 4 года назад

I made this, and it was delicious. It has become one of my favourite Chinese dishes.

@TheBurningKitchen 4 года назад

Jason Leer Glad that you like it!! Any picture to show?

@jcsk8714 3 года назад

Excellent & clear tutorial! Tq chef

@johnmockingyou7547 6 лет назад

Woohoooo! Finally found a dry recipe. Thanks heaps fer this fantastic video!

@TheBurningKitchen 6 лет назад

John Donkey Doe you’re most welcome! Please give it a try and let us know how’s the outcome!

@christian.d4811 5 лет назад

i am so excited to make this

@jasontan625 5 лет назад

Wow looks so good Keep up the good work. :) I am gonna try this dish soon

@Hello-bq8dx 3 года назад

Enjoyable video

@lucagunetti7250 4 года назад

Beautiful...nice nice nice...

@CandaceSherman 4 года назад

Fabulous! Thank you!

@TheBurningKitchen 4 года назад

Candace Sherman Pl try cooking it. It’s very flavourful .

@ronica2623 4 года назад

Hello again Bee. After making your black vinegar pork trotter I made this beef stew recipe today. It came out great! It took 3-1/2 hours to get meat and tendons soft, and I didn’t have a scale so I didn’t know how much rock sugar to put in. It was a little sweet with 4 rocks. Next Time I will only put in 2 medium sized rocks. Also, I thought the meat and tendon would be hard to cut so I bought an inexpensive ceramic knife ahead of time....it was a wise decision because my other knives could not cut the tendons without struggle. Great recipes, measurements, ingredients!!! I’m sorry I cannot post to your FB as I do not have an account but it looks great and my entire family (including aunties in their 80s) thanks you because now I can make for them

@TheBurningKitchen 4 года назад

Hi Ronica, the rock sugar I used is the tiny little ones ( 1 cm square each piece). It's ok 👌. Try again next time. The bottom line is everyone loves it and that's is most important. You hv succeeded the first attempt which is our main objective.

@TheBurningKitchen 4 года назад

May I know where are you from?

@ronica2623 4 года назад

@@TheBurningKitchen ok, I will try again for sure and thank you for measurement on rock sugar. My family is from San Francisco, CA USA

@TheBurningKitchen 4 года назад

@@ronica2623 Is your family from Hong Kong?

@ronica2623 4 года назад

@@TheBurningKitchen my ancestors came from villages outside of Hong Kong, but now all my family is in California

@xinleihong123 3 года назад

Hi, thank you for the recipe! I made this but found it a bit bland, I would add some salt the next time.

@momoca8267 5 лет назад

Hi, can you replace (if yes with what or just water?) or omit the rice wine?? thanks!!!

@holyevil 6 лет назад

👍🏼👍🏼👍🏼 thank you!!!

@TheBurningKitchen 6 лет назад

holyevil you’re most welcome! Glad you like it and hope you will give it a try and let us know your feedback :)

@Hello-bq8dx 3 года назад

I tried the one like rendang I am here to learn

@marklestermendoza9 3 года назад

That's a thick soy sauce. May I know where did you buy that? Thanks!

@amipadykula9817 3 года назад

Do you have any suggestions on how to turn this into a noodle soup?

@limconnie9709 6 лет назад

Hello if I don’t take beef, can I change this to pork?

@TheBurningKitchen 6 лет назад

lim connie hi Connie, you can try using twee bak (pork shoulder) and pork tendons - it should be very yummy too!

@angyinglin3041 4 года назад

Can I replace the cinnamon with 1tsp 5-spice powder instead? will it change the soup flavor alot?

@TheBurningKitchen 4 года назад

Ang Yinglin , Five spice powder will make the beef brisket taste like Bak Kut Teh cos the spice includes cloves, cinnamon, fennel seed, Szechwan peppercorns and star anise, of which only star anise and cinnamon are used. Also it's better to use them whole instead of powder form otherwise the gravy will turn out cloudy and powdery.

@angyinglin3041 4 года назад

@@TheBurningKitchen Thank you for the advice! It made sense (for the taste and clarity of the soup). I tried again with the ingredients you mentioned (previously I used 5-spice powder, it tasted nice but something feels missing from the taste I liked in outside restaurants), it definitely tasted lighter and more similar to the beef brisket soup I've tried elsewhere. The tendons took longer to soften the first time, but when I cut it thinner for stewing, it softened up fully by 4hrs of stewing. My parents loved it. Thank you for the recipe :)

@TheBurningKitchen 4 года назад

Ang Yinglin Glad that your parents loved it. The taste depends on individual preference, some prefer it more herbally, you can add more star anise and cinnamon but not too much otherwise it'll be overpowering that it tastes like herbal soup. Pl post a picture on our FB page if you do again, ok? Happy cooking!

@janlim8298 4 года назад

Where can I buy the Chu Hou Sauce, please?

@TheBurningKitchen 4 года назад

Jan Lim From the wet market stall selling dried grocery and supermarkets, NTUC and Sheng Siong. Don’t forget to take a pic to post on our FB page to show the final product. Happy cooking!

@limpohwhee4124 2 года назад

@@TheBurningKitchen The water used cannot be 2 tbsp as the ingredients at the beginning of the video. It should be probably 2 cups.

@Swayne888 4 года назад

Why does my beef brisket soup turned out tough even after being in thermal pot for 5-6 hours?

@TheBurningKitchen 4 года назад

Swayne Hi Swayne, I am afraid thermal pot will not soften the beef brisket. You can use a crockpot to cook overnight instead. Otherwise you have to braise it in a normal pot over medium low heat for at least 21/2 - 3 hrs depending on the heat level of your stove. The tendon is very tough n requires a longer cooking time. If the beef is soft enough, remove it from the pot and let the tendon continues to cook until it turns jelly like.

@Swayne888 4 года назад

The Burning Kitchen - thanks for your reply. Do you mean slow cooker when you mentioned crockpot cooking overnight ?

@TheBurningKitchen 4 года назад

Swayne Yes. But I personally do not like to use thermal cooker, crockpot or pressure cooker. I like to cook the traditional method. I find it more tasty and I can control the heat.

@angyinglin3041 4 года назад

Hi, just to share on my attempts. I used a rice cooker and put it on "stew mode" (1.5hrs for the meat, then 2.5hrs after addition of the radish, if you want to soften everything fully). The tendons were scored thinner in my 2nd attempt (so they take less time to soften since they are less thick) and they were fully soft by 4hrs.

@TheBurningKitchen 4 года назад

Ang Yinglin Thanks for your sharing !

@johnmockingyou7547 6 лет назад

Woohoooo! Finally found a dry recipe. Thanks heaps fer this fantastic video!