Easy Chinese Braised Beef Recipe (酸菜炖牛肉)
HTML-код
- Опубликовано: 21 авг 2024
- 🍳 BUY MY CLAYPOT - curatedkitchen...
🥢 PRINTABLE RECIPE - curatedkitchen...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🛒 LINKED INGREDIENTS
Cinnamon stick - geni.us/cinamo...
Cloves - geni.us/dried-...
Fennel seed - geni.us/fennel...
Black peppercorn - geni.us/black-...
Dried Angelica root, AKA baizhi (白芷) - geni.us/angeli...
Sichuan peppercorn - geni.us/sichua...
Red chilies - geni.us/red-dr...
Pickled mustard green - geni.us/pickle...
Sichuan dou ban jiang - geni.us/Sichua...
Soy sauce - geni.us/light-...
Oyster sauce - geni.us/premiu... 
Хобби
![Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]](http://i.ytimg.com/vi/I7gAOx0NWZk/mqdefault.jpg)
![Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]](/img/tr.png)
I love beef. I love mustard. I love greens. I love pickles. I might have to make this soon. I often make a beef soup with bones/shank and greens and I love spicy so this is right up my alley.
if you love pickles, you’ll looooove pickled mustard greens! i get them spicy and plain. i could legitimately devour a jar of them in one sitting if i wanted to. lol
I love pickled anything.@@emiilyshe
@@emiilyshe😂😂😅❤
Mandy, I always love (& greatly appreciate) your detailed descriptions for the items that we may not know or may not have seen before🥰 You are definitely my favorite online home cooking instructor!🎉💛🤗 God bless!😇
Вы большая умница. Вы превосходно говорите по-английски. Вы прекрасно преподносите рецепты. Ваши рецепты сводят с ума всю мою семью. Спасибо Вам за Ваш труд.
I’m going to try this recipe as an alternative to the classic Taiwanese beef noodle soup that I’ve cooked for years. In fact, I think I’ve had it in Taiwan, because I remember the special 酸菜greens that some famous shops in Taiwan feature in their 牛肉麵, but until your video I didn’t know exactly where to obtain them or use them in a recipe. Thanks! One other challenge I have since moving back to the United States from Taiwan is finding beef bone with the tendon(筋) still attached, which most supermarkets don’t carry.
Thank you for such a wonderful recipe! My mom and I are big fans of your channel and this recipe we had to try ❤
My pleasure 😊
Amazing show Mandy thank you for sharing this with us. Have a wonderful day.
This has become a regular for me. I make a batch about the size shown here or double and freeze in vacuum bags. Great for a quick meal with noodles.
Looks amazing! This video was very sophisticated, with the different camera angles and everything! Great job!
I have got to make this!!
So great to see you ❣️. You are just such a beautiful soul 🙏🏻♥️
It looks so delicious!
Hi Mandy, great presentation and I love to hear your laugh. Thank you for another wonderful meal idea we can add to our book. 👍👍👍👍👍👍
Hi mandy . Hope you are fit and well. Love your braised beef recepie. Always love your dishes and clear to follow method... GREAT STUFF
I love pickled mustard greens. I use it in Thai recipes.
Good to see you back.. sending best wishes!
You know as you started eating I was thinking that the best thing to eat with it would flat noodles. And you said almost the same thing that this braised beef would be perfect with noodles. So I'm glad that we were thinking the same kinda thing
Your hair is so pretty!
This recipe looks delicious!
OMG, you've cut your hair !! You look lovely.
Thank you for another fab recipe.
The broth doesn't appear to be too sour for my tastes. I think I'll give it a try with some short ribs and another cut of beef. My wife will probably love this soup. Can't wait to try it with noodles. I've been wanting to make Chinese soups like this.
Mandy you're such a great teacher!!!
I love this version of the sour soup. It's more complex than the Vietnamese version called canh chua made of pork riblets and bones. I like all the spices used.
This looks so delicious 😋
I’m one of those converts - I hadn’t tried fermented mustard greens and was not sure I’d like them based on the aroma alone. But I was wrong. They are delicious! I like them as a condiment, so I’m quite curious what it will be like having them be the star of the show. Thanks Mandy!
I bet if you diced them fine you could make a nice relish for a "chinese" style hotdog with chinese mustard, onions or shallots and some hot peppers
@@The_Gallowglass Oooh, that sounds so delicious! Thanks for the suggestion; I’m definitely going to try that soon.
@@pinkmonkeybird2644 almost like a chinese chicago style ahaha
It looked so warming and delicious ❤
i like how she chews the food taking in all the flavor.
I love Chinese picked mustard greens. I cannot imagine the soup would be the same using sauerkraut.
I love Sichuan braised beef (水煮牛肉), will have to try this!
That looks so good, thank you! I can't wait to make this.
I need to try this dish. Thanks Mandy.
I made this dish and it was superb. Next time I will use my partners home made preserved mustard greens in the recipe.
Mandy! Your Hair is fabulous. As is your recipe. x
WOW! That looks fantastic 😊
this braised beef so good
Love Chinese pickled mustard I use it when I make fish soup
Good Day Mandy, I almost didn't recognize you. Personally I would cut up the garlic and shallots and I agree, Noodles are a great addition. Where I live in Lebanon Pennsylvania people a braised pork recipe made with sauerkraut . Maybe I'll try it with mustard greens. It's hard to find an Asian market around here, maybe it's time for a road trip. Have a Blessed and Beautiful Day ✝️
That looks delicious 😀
很厉害! 我特别喜欢酸菜的味道
Thank you for this recipe, and I love the new hair, beautiful!
Super video and thank You for sharing this wonderful upload ❤❤❤
Thank you very much for the recipe
Love your new shirt, its very striking.
It looks soooo good.
This is fantastic, thank you!! 🙏🙏
Hi Mandy, have a nice day. I love Chinese food, thank you for your videos. Can you teach me how to cook beef dumpling (mix beef and mushrooms)? I hope to watch this video soon. Thank you so much 🥰🥰
Thank you!
Whoa!!! Mandy got a haircut!!! I like your new hairstyle
Following you now. I learned a lot from your cooking, not to mention you remind me of the girl I'm now courting.
awesome recipe chef , please show Xinjiang Lamb recipe please
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍
oh yummy, yummy!!
Looks great, thank you
Perfect!
Wow looks yummy
hello Mandy, I have your knives and wok and have ordered your clay pot, living here in Switzerland there is no gas cooking stoves in kitchen, I have ceramic stove top, so I'm hopng your clay. pot will work without cracking! Regards Robyn
This looks delicious! I would like to make this for my new boyfriend this weekend 😊. I’ve always blanched the bones and meat and then roasted not knowing which to do first. If you blanch and remove the scum, is the broth still good to use or better to discard the broth even though you skimmed it?
Mandy, I know you are busy so I welcome responses from anyone
The broth is good to use after you skim it really well, letting it go through a cheesecloth will be even better. I usually discard the broth because don't want to make the cheesecloth dirty...
Ooo, kapuśniak! 😉
My is my mouth watering. 😂
Hi Mandy!
😀
I always salivate watching your videos lol
Ahhhhhhhhhhh!!!!!!!!!!
What would be the advantage of cooking the entire piece of chuck and then cutting it into bite-size pieces later, like what you did, versus cutting the chuck into pieces before cooking it?
This way, you don't leave raw meat juicy on the cutting board.
@@SoupedUpRecipes Ah..thanks. I did your method last week and it tasted pretty good. I'm going to try cutting the chuck up before cooking next time.
So the meat doesn't have any salt on it until the very end with the doubanjiang, soy sauce, and pickled greens?
I should try to cook it!
Is the chinese pickled mustard the same as the thai one? I have one that's Thai and I tried once one that was salty but sweet at the same time that came already cut in a small packet.
I think they are different. The chinese pickled mustard green is not sweet at all.
I just did it but the broth has a strong smell. The pickle mustard had to be washed many times because when stir fry the beef with it, it resulted the broth became very salty.😢
YIKES! Where did your lovely hair go!!??
❤❤❤❤❤
I'm only eating a chorizo ring every day for a month. To get in shape.
I hate to be that guy but this isn't technically braising because the meat was submerged the entire time.
Still I'm sure this was delicious.
Sad!! Who made you cut that long hair of your's... ?? Seriously???
LOL! I made the decision. Had to take care of long hair but don't worry. It will grow back in a year.
@@SoupedUpRecipes : I've been watching your channel for years?? And you are a perfectionist ( extreme precision cutting without having to use a scale or measurements)... It means you do not comply to sudden changes and takes time to adjust to your environment and you do not like surprises... So! I take your word for having to think for a long time before you decided to cut that hair ( I guess)... LOL!! ... I hope you are fine!!!... Because when a female who has had a long hair for a long time, cuts her hair... It means internal conflict/trouble!! ... Hope no one is controlling you, to feel threatened to tell them, "I'm the man, I make my decisions and I control my life, I give no one that grip over me..." There are other reasons too, but mostly it is about gender bias or control (no freedom)... If your reason is none of what I mentioned, do not take it personal... Just my understanding in general about hair cuts; especially for those who have had long hair for long time... Long hair is pride in some; and for some others, it's their second dress to their virtue... Long hair is rare in female population and I know many who have had it will not wish to loose it... It is their second self/identity...
Once again! Hope you do well, Mandy... :)
You cut your hair