🍲 How a Chinese chef makes Corned Beef Soup! (雜菜煲鹹牛肉)

Watch Daddy Lau teach us how to make Chinese-style Corned Beef Soup. Using a traditional British ingredient, we can create a cheap but filling Cantonese meal, right at home!
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/corne...
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🍳 COOKWARE WE USE/LOVE 🍳
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If you don't live near an Asian market, you buy these online / on Amazon:
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🔗 LINKS MENTIONED 🔗
Townsends: • Food That Preserved A ...
Beef. It's What's For Dinner: • How to Cook Classic Co...
America's Test Kitchen: • How to Make the Best C...
TVB USA Official: • 東張西望 | 老闆有性格 鹹牛肉蛋治要十足誠...
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⏲ CHAPTERS ⏲
00:00 - Rinse & soak corned beef
00:43 - Prepare cabbage
01:19 - Cut celery
01:32 - Peel & cut daikon radish
02:31 - Peel & cut carrot
02:54 - Peel & cut potato
03:29 - Cut ginger
03:47 - Create dipping sauce
04:33 - Blanch corned beef
06:30 - Start soup
07:18 - On corned beef
07:56 - Add veggies
09:21 - Plate veggies
09:42 - Slice corned beef & serve
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
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

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3Q4CuBV Get the full recipe: madewithlau.com/recipes/corned-beef-cabbage-soup

[@jiji1865]

Omgosh! Cameron likes the spicy sauce... just like grandpa😁❤.

[@jamesoconnor2753]

My Filipino wife makes a very similar recipe. Actually, the only difference is the dipping sauce, which starts with soy sauce like your Dad’s but the only other ingredient is a local Filipino citrus fruit called calamansi, but she sometimes substitutes lime when she doesn’t have calamansi juice..

[@theslenderchick1797]

Yeah! Its sort of like ponzu sauce but with calamansi! Much love from another (part) filipino!

[@kenturnbull9679]

Yah, but they eat Spam too. Can't be good!

[@jamesoconnor2753]

⁠ You must be so proud of your idiotic comment.

[@jamesoconnor2753]

@@kenturnbull9679It is good and so is Spam.

[@hardvice]

@@kenturnbull9679Filipino food is amazing. So many different influences coming together - native, Spanish, Chinese, American, and more. And even a lot of regional variations from island to island and region to region. And yeah, they will do things with Spam that are out of this world, too, on top of everything else.

[@MsrKSDisque]

I especially liked the ending with the family watching the young boy try the dipping sauce. Very nice!!

[@Princessgang-vn6on]

Way of life, practices and simplicity I absolutely love.. anddddd his recipes and cooking techniques are soooo not stressful.. His relaxation while he cooks really needs to rub off on me😅 yesss

[@cpcheung66]

I used the regular beef instead of corn beef. It came out great and my family loved it. You just need to add salt to season the soup.

[@ljane3440]

Can’t wait to give it a try 😊 Thank you for sharing ❤

[@chichibangbang3667]

That soup looks delicious. I bet, if you add fresh corn on the cob, it would give it a natural sweetness

[@trishr.3986]

One of my very favorite chefs! 💕

[@PaulMawdsley68]

That ending is SO cute!

[@Chrispotter365]

i love this so amazing looks tasty!

[@orianaspiderowl769]

I haven't been able to watch in soo long! Hong Doy is so big now!😊

[@joelgoh2044]

I watched and followed your video on how to steam fish and My family absolutely loved it. I always wondered how the sauce was made, I did lots trial and error and couldn't get the same test we had at restaurants. So I'm very thankful for the tips yo how to do it.

[@mikesonneson2824]

I love your dad and your family!

[@KeldWolf]

I love and appreciate the credits during b-roll and the like. It's those extra steps that remind me how professional and detailed you are with this channel. Just like the cooking =)

[@hakageryu-hz7jz]

"It's so good!"

[@voldmerot]

What a great way to take full advantage of your retired Dad's knowledge as a former chef and get views. Ingenious really, well done.

[@marcospadis]

lovely family

[@zalibecquerel3463]

This reminds me of the classic French pot-au-feu! Add rice noodles and herbs, and you've got yourself a pho!

[@brianrollins3245]

I will definitely give this fusion version of corned beef a crack - it makes so much sense when laid out like that for you.

[@goodguyaus]

Haha, I've been watching for so long that I expected granpa Lau to dig out the beef slab from the pot with his bare chef asbestos hands 😄

[@ChanTadashi]

多谢了，真的需要广东师父教 ！！！

[@MadeWithLau]

非常感謝你的支持！老劉祝福您同家人安康快樂！

[@GrungeGirl4life]

Oh recipe please for corn beef and egg sandwich. 😋

[@hakageryu-hz7jz]

I second this.

[@casenwong]

呢道菜式冇40歲以上應該好難食過了。多謝劉師傅。

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@sharmishthabanerjee6852]

Awesome recipe chef, please show chicken with black bean sauce recipe chinese, please 🥺

[@Koala-jj7go]

Wish you could teach us make some sweets like sachima

[@Onbehaard]

Just to clarify. In the UK, corned beef comes in a tin and is bought in a supermarket. The beef used here is normally called salt beef in Britain, found in Jewish shops, and makes delicious salt beef sandwiches, like a Reuben. I don't remember having salt beef this way when growing up in HK. I would probably liquidise the veg to make a nice thick sauce to go with the beef. Yum!

[@Lana_Warwick]

This could be a separate video on it's own, how he cleans/sanitises the timber chopping board. It always looks brand new

[@meizhou9279]

If you cook corned beef according to the package directions, the leftovers make an awesome corned beef fried rice! 😋

[@AliceLee-rj2ew]

Does it matter what type of potatoe is used? Does the celery need to be included?

[@YUYUith]

Womder what kind of beef this is in australia. there is also corned beef from supermarket here but I've never know it to be salted or used in chinese dishes.

[@jeremylow7757]

Very interesting take on corned beef and cabbage. I do have 2 questions. 1. Would it taste better if one were to sear the meat first? 2. I think I hear a hint of hakka from your dad. Is he by any chance from hakka heritage?

[@NurmiSimo]

Should I buy the ingredients at Costco or somewhere else?

[@janetchong5048]

Can only get the canned type here in Singapore...

[@baronpurpura504]

Never heard before of boiling cold water. 6:52

[@123vi50]

I wrapped corned beef in foil slow grill it on my BBQ for 2 hr .

[@GrungeGirl4life]

Please explain the difference between par boil and blanching

[@walterprice9775]

Par boiling is when you boil something, but not long enough to fully cook it. You can par boil just about anything. Blanching is when you scald something briefly in boiling water, usually vegetables or fruit, and then immediately dunk it into cold or ice water.

[@krazzykid1734]

Blanching = Scald with hot water or steam. Parboil = partially boil, think of it as cook halfway. If you stick your hand in boiling water for 2 seconds you are going to scald yourself/outside skin (IE blanch). If you stick your hand in boiling water for 2 minutes you are going to cook it about halfway through (IE parboil, not just the skin/surface). Simple to remember.

[@Lana_Warwick]

What's he do with all the stock left in the pot?

[@matrielle]

That's some good looking meat. The only corned beef around is the canned BS with 45% actual meat 50% offals and 5% additives.

[@S14Raven]

兩宋一湯. Never think I’d see corned beef in Chinese soup

[@MadeWithLau]

是的兩餸一湯，很簡單。非常感謝你的支持！老劉㊗️您同家人安康快樂！

[@cmaur811]

Kids are so big now

[@ifell3]

Never seen corned beef like that before 😁

[@teawithtams6596]

I've only ever seen them in a can

[@fiskrond9212]

not so sure about British ingredient.. corned beef in UK comes in a can.. no supermarket and very few butchers sell a joint of brisket these days

[@Shadeem]

I have never seen corned beef like that, ours is very different, crumbles andserved in slices, comes in a can

[@cornat519]

Same in my country. I wonder what alternative can be used

[@Onbehaard]

@@cornat519 You can try pastrami, but the taste will be different, and far dearer.

[@Silly.Hermit]

what cantonese classic??? this kind of corned beef is not a thing outside of the u.s. in hong kong and the u.k., "corned beef" is a loaf of very salty and fatty minced meat, usually come in a can or, in the u.k., can be found in slices (like ham slices) in the deli meat section. i've lived in wales, england, and scotland for 10 years now and i've never seen this u.s. type of corned beef. if it can be found in this part of the world, it could only be ireland.

[@watsonrk1]

Why does my corned beef take hours to become tender?

[@cmaur811]

College inn broth is much better.

[@thhseeking]

Ah, proper corned beef! Not that cheap tinned stuff with arteries in it 🤢 Incidentally, "corn" refers to any grain, so using grains of salt led to it being called "corned beef". It sometimes causes confusion when archaeologists talk of ancient farmers grinding corn. They mean grains in general. What the U.S. calls "corn" is maize, from the native name for it. English settlers called it "Indian corn", which became shortened. The non-English settlers (french, Spanish) used the native name.

[@munchh2007]

What makes that corned beef?

[@walterprice9775]

It's pickled.

[@munchh2007]

@@walterprice9775 ok, corned beef in the UK is a very different thing 👍🏼

[@walterprice9775]

You're most likely thinking of the canned corned beef, yes? We do have that as well. I think what we call corned beef, or corned beef brisket, in the States is called "salt beef" in the U.K.

[@meizhou9279]

It says “corned beef” on the package. 😬

[@watsonrk1]

Why does my corned beef take hours to become tender?

[@birdie1585]

That is not corned beef. Corned beef is salt-cured and cooked. The name "corned" comes from the small and scattered "corns" of salt that occur in it. That is simple brisket.

[@freedom.of-peach]

"Corned beef is a brisket that has been brined. It is often sold precooked, but if you have purchased it raw, the best way to cook corned beef is slowly." - your best friend Google

[@hakageryu-hz7jz]

@@freedom.of-peach They were really sure they were an expert source on something they clearly know nothing about. Too proud to fact check, too lazy to learn, and too stupid to ever change.

[@meizhou9279]

No, it’s corned beef. It has the distinct pink color of the salt curing. Also, notice he soaked it in water at the beginning, to remove some of the salt from the meat.

[@birdie1585]

@@freedom.of-peach Not in the UK. It is always cooked here.

[@1990matt]

​@birdie1585 oh is there a corned beef plant that produces pre cooked slices or cans? Or, hear me out, is someone, somewhere, like a factory or large scale kitchen cooking it and packaging it? If the second one is true, then it *should* be possible to cook it yourself. Perhaps even do your own curing or "corning" process yourself too. I could be wrong though. Maybe it's not possible. Maybe it's only possible via magic or in a factory.