10 Best 紅酒炆牛腩 (Red Wine Beef Brisket) fit for newbie.

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I actually used red fermented bean curb before and really loved it. I don't normally keep a jar of it around unless I make. Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin.

Provide Core Ingredients.
Prepare x Beef Brisket (牛腩).
Prepare Unit x Chopped Onion.
You need to prepare Unit x Chopped Garlic Ball.
Prepare Unit x Green Onion.
You need to prepare x Ginger (with Skin & Washed).
You need - 350ml x Red Wine.
Provide Broth Ingredients.
Use Big Unit x Crystal Sugar (冰糖).
Prepare Unit x Mashed Tomatoes.
You need to prepare Unit x Bay Leaves (月桂葉).
You need Some Rosemary (迷迭香).
You need to prepare Some White/Black Pepper.
Prepare Some Soy Sauce.
Use x Salt (Little Salt is OK).
Provide Vegetables.
Provide Some White Radish (白蘿蔔).
You need Some Carrots (紅蘿蔔).
Use Some Potatoes (薯仔).
You need to prepare Some Yellow Pepper (黃椒).

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 after you start cooking and again at the very end. Your palate will be the ultimate guide here, so taste often.

Water Clean Beef Brisket for 5 mins to remove excessive blood from the meat, then remove the Beef Brisket and rinse it with tap water.
Pan Fry Beef Brisket: #1 High Heat with some oil to cook Beef Brisket turn brown on the outside. #2 Add the rest of Core Ingredients and fry them until all turn brown. #3 Add Sake for adding the smell.
Stew Beef Brisket: #1 Add all Herbs and Sauce to pan with the Beef Brisket. #2 Add hot water (or slowly adding cold water) to good level (at least covering all the ingredients) that can stew the Beef Brisket for 2 hours. #3 Once the water gets boiles, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommended of 1.5 to 2hrs depending on the type of meat.
Add Vegetables: #1 At last adding the Vegetables and stew them until they get soft - recommend to add the Vegetables in the last 20 mins for the best result..

Braised Beef Brisket and Tendon - 炆牛筋腩. Succulent beef brisket, beef tendon and daikon braised to perfection, drawing in all the flavours from the condiments and spices added, making it a rare treat for me. And some of the condiments required, Amoy Chu Hou sauce, five-spice powder, red fermented beancurd and dried tangerine peel. I'm trying to make Chinese beef brisket, and heard people say that there's different cuts of brisket. I'm not even sure if they're different section.

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