Early Look: Cantonese Brisket Pot (牛腩煲) (Patreon)

What Chili is to America, Stewed Beef Brisket is to the Cantonese world.

It’s a dish, yes. A tasty and much beloved one, for sure. But Chili would not have the cultural cachet it does today without chili fries, chili mac, chili dogs, and (everybody’s favorite) chili-over-spaghetti. It’s as a sauce that the versatility of the thing shines, and Cantonese Stewed Beef Brisket isn’t much different.

You can see the stuff as a topping for noodles, rice noodles, soup noodles, fried noodles, and blanched vegetables. Hell, the other day we used it as a sandwich filling (with a little scallion and a good smear of chili oil fermented tofu) - also quite tasty.

In the above video, we focus on the pot: how the thing can be served as a 'centerpiece', but in homes and restaurants. In the written recipe - released tomorrow - we'll go over some strategies and recipes for how to use it up in various dishes as a topping :)