紅酒燒烤醬燴牛腩 Braised Beef Brisket with BBQ and Red Wine Sauce (Eng. Subtitles)

Today is Fathers DayWish all fathers happyI woke up early morning today, it is very interestingI asked my wife and my sonToday is Fathers Day, what do you want me to cook?So interesting, I am the one to cook for Fathers DayIt is so happy, isn’t it?I had some ideas before going to market, I planned to braise beef brisketit is a western style braised beef brisketIf I go to some imported meat butchery shopsto buy beef brisket imported from Australia or USit is very expensiveFor braising, I don’t think I need imported beefso I went to market to buy local, actually, beef from ChinaI think for braising, it is okIf imported meat, this one must be more expensive than HK$500but buying local meat from local marketthis one, quite big onecomparing to the knife then you know it is bigit is only HK$180Along each section here, I am going tocut itfurther divide into 3 pieces then it is about the right sizejust cut along hereand thendivide each strip into 3 pieces like thisI will cut the whole piece of meat like thisI have completed the cutting, many piecesI am going to season themI will put saltand then black pepperextra virgin olive oilthat’s itand then rub them wellseasoning is done, I will let them rest for 1 to 2 hoursthere are some main ingredients for this braised brisketcarrotceleryshallot and garlicSimply cut the carrot into small pieces after peeling itand thenjust chop into small pieces like thisfor garlic, it is simplethat’s itshallotdump this partand thendump this partdonefor celeryit is too big, I only need two piecesand then for celerydump this partin the middlejust chop into small pieces like thissome herbsit is rosemaryyou can just take the leaves to get the flavourbut even have more flavour if you put the leaves briefly into hot waterjust like thistake the leavesafter taking the leaves, I will chop them finelyjust like thisthe rosemary has been choppedthis is parsleyI only need the leaves of the parsleysimply cut the leaves outI also need some bay leavesideally use fresh onebut hard to find in local marketdried one is better than nothingOther than the beef, I am going to prepare some side dishesonly beef is not enoughone side dish is asparagusto prepare asparagus, you have tobreak it like thisit would separate the hard and woody part of the stockyou may cook it in whole pieceI will chop them smaller then stir fry them with shallotchop like thisto start cooking the beef, sear them firstheat up a pan/wok with olive oilfry each side for 4 to 5 minutes before turningit is about 4 to 5 minutesturn themwhile searing the brisketheat up a potput some olive oilgarlicshallotand thencarrotcelerythe beef is okand then putthe rosemarylast time when I cooked duckI have some Korean BBQ sauce left behindno wasting and put it all init doesn’t matter, if you don’t have itnot a big issuewithout ityou can use chicken stockthen add somedark vinegar and honey for substitutionand then add tomatoa can of tomatoand then red winebay leavesok, taste itgood, no need to add anything else, just a little bit of black peppertaste very goodand thenput the whole pot into ovenI have pre-heated my oven to 200 degree Celsiusthen put the whole pot inI estimate that 1.5 hours should be enoughWill check and seewhether the brisket is tender or notfor that Korean BBQ sauce, if you have it then use itif you don’t, it doesn’t matter not to use ityou may use some traditional US BBQ sauceor you may use black vinegar, honeya little bit of Worcestershire saucesome mustard to substitute and it will workor even no BBQ saucejust tomato, salt and black peppertaste would still be very goodWe can’t just eat beefwe need some starchso going to cook some linguinicooking linguini is simple, I have heated up some chicken stockand thenput linguini inadd a little bit of saltturn to low heat and cook for about 4 to 5 minuteswhile baking the beefheat up a wok with oil to cook the asparagusoil is hotput shallot in firstand thenput the asparagus insaltblack peppercover itasparagus is donetransfer to a platethe linguini is ready tooBaked 1 hour in 200 degree Celsiusthen turned to 180 degree for another half an hourso in total 1.5 hoursafter 1.5 hoursshould be readyand then the next isWa! Put the parsley in.it can be served nowSee, the pot of beef brisket is readywe also have asparagus, rocketsand pasta, this is our full dinner tonightthank you, bye bye