cook with me | taiwanese beef noodle soup 牛肉麵 *easy comforting recipe*

can i just use 5 spice powder instead of bay leaf, peppercorn and anise?

What can I use insted of the wine😢

You mentioned 'sour mustard'... what is that? It also is not listed in the printable recipe... but it looks yummy!

The written recipe and the video are different in ingredients and directions. That drives me nuts.

Guuuurlll I just made this and it was sooooo goood even my picky eaters loved it! I definitely recommend anyone who’s curious to try this recipe out 😊😋😋👌👌

Can you please tell me which brand bean paste did you use?

Why did you skim the scum if you were going to dump it?

這是番茄牛肉麵了，不是紅燒牛肉麵，紅燒的名稱主要來源於醬油，用了番茄的湯頭會不清澈，紅燒牛肉麵的湯頭則是要清澈的紅色湯頭，風味來源於牛骨與燉牛肉還有米酒以及香料，但不包含番茄

I just made this and it was delicious! I didn't have beef brisket so I used ox tail instead and it came out great! Thank you!

Thank you for sharing this easy step beef noodle soup. Love it ❤

Hello did you use a different part of the beef to serve? I thought they were cubed… or is it he same cubed beef cut into pcs? :)

Tiffy, awesome recipe. Do you think using a rice cooker would yield the same result?

I am hungry 🤤🤤🤤

I would not have guessed that Taiwanese beef noodle soup has tomatoes in it! Almost looks like the start of a pasta sauce before adding the water in.

You lost me when you threw away the broth in which you cooked the meat, saying that you are removing "impurities". Firstly, there are no impurities, meaning "dirt" in the meat, otherwise the animal would have died of internal poisining. Secondly, the so called impurities is coagulated protein from the meat, that have seeped out of the meat or bones due to heat applied to them. It is absolutely no dirt, it is intrinsec protein from the meat. If, assumedly the grey particles would be dirt, do you really think that "dirt" would be removed by briefly cooking the meat? Would you do the same to ground meat? Cook it in water and then strain it? Do you think the ancestors who did not have such an abundance of food as nowadays would have spilled the precious broth down the drain? And no, hormones or other chemicals do not leave the meat by cooking it. They will stay there, since they are in the cells of the meat. When will this urban myth about removing "impurities" by briefly cooking the meat and throwing the water away be finally dropped?

when i first prep the recipe, i was kinda scared about the amount of shaoxing wine and dark soy. but i decided to just follow the recipe. o my, turn out really good. who am i doubting tiffy? thank u

Where I can find the recipe, list of ingredients?

I have a Taiwanese friend in my PhD program, and I'm gonna try making this for her ☺️

hi, i live in Vancouver area as well, which brand of sour mustard that i bought? i try many brands, i found they’re too acidic.

Amazing! I can't wait to try this beautiful recipe! ❤🧑🏾‍🍳

The food is so good because anytime I watch your video it makes me feel hungry

your cooking is really stylish and gorgeous!!

Hubby looks sus. I wonder why he’s always out of town 🤔

I love this channel just cuz its taiwanese food in it... God bless Taiwan and USA

Chinese subtitle! It looks sooooo delicious 😋🤤🤤🤤

Too good delicious 👍

Let it cook another 90 - 120 minutes the beef should break down and you have a stew

Where's the beef shin she boiled with the broth? She served the soup with a different cut of beef.

4:45 whats that green stuff ?

What kind of fermented bean paste should I use? There’s so many brands!

Vegan please

The proper name for this dish is Nanjing beef noodles, not Taiwanese beef noodle soup. It was brought over to Taiwan by the fleeing troops of Chaing Kai Sek in 1949.

😂😂😂

用好面，费那么多时间烧牛了，还吃方便面？

This is completely different from the recipe posted. Sigh.

When dom watches your vids hes going to see you saved the brisket for yourself

A woman with long hair and long red nails in the kitchen, oh what a luscious dream!! ❤

These beef noodles never took off like how the vietnamese pho noodle had become. 😂

I’ve tried making this a few times and can’t quite get it right. Some recipes say to add carrots and apples to sweeten the soup broth - any thoughts? Also why not slice the shin meat and sear as well? After having stewed for a few hours. The meat still tastes gamey

What kind of fermented bean paste did you use? Name of it?

Looks yummy

Even d topping & sautee onions looks temptung