Steamed Buns with Braised Brisket
Steamed Buns with Braised Brisket

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, steamed buns with braised brisket. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Steamed Buns with Braised Brisket is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Steamed Buns with Braised Brisket is something that I have loved my entire life.

The Asian equivalent is the steamed bun, which is equally soft and puffy, but with more chew and cachet. Billy Durney of Hometown Bar-B-Que in Brooklyn normally packs steamed buns with barbecued lamb belly or short ribs. He created the following brisket steamed bun for The Brisket Chronicles.

To begin with this recipe, we have to prepare a few ingredients. You can have steamed buns with braised brisket using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Buns with Braised Brisket:
  1. Make ready 2.5 lb brisket
  2. Prepare 3 tablespoons cooking fat (such as canola oil or duck fat)
  3. Get 1/3 cup soy sauce
  4. Prepare 1 tablespoon fish sauce
  5. Prepare 1 tablespoon Worcestershire sauce
  6. Make ready 1 quart beef stock
  7. Take 1.5 cups roughly chopped cilantro, divided
  8. Make ready 1 tablespoons whole coriander seeds
  9. Get 1 tablespoons whole cumin seeds
  10. Make ready 2 tablespoons whole fennel seeds
  11. Make ready 1/4 cup fresh ginger
  12. Get 1/4 cup sugar
  13. Make ready 8 cloves garlic, chopped
  14. Make ready 1 tablespoon sambal oelek (or other chili paste)
  15. Get to taste salt and black pepper
  16. Make ready 12 steamed buns, frozen
  17. Prepare 4 carrots, shredded

Steamed Bun Bahn Mi with Braised Beef Cheeks. Chef, Devan Rajkumar, cooks up a delicious braised beef cheek and explains how beneficial it is to eat different meat cuts! Serve the buns filled with slow cooked Korean style pulled beef brisket (see separate recipe on website) topped with finely chopped spring onions. Preheat a heavy-bottomed large pan over medium heat and add oil.

Instructions to make Steamed Buns with Braised Brisket:
  1. Preheat oven to 285°F.
  2. Pat the brisket dry and season generously on both sides with salt and black pepper.
  3. Heat the cooking fat in a large dutch oven until shimmering. Add the brisket, fat side down until it gets a good sear, about 3-4 minutes. Flip and sear the other side.
  4. Add the soy sauce, fish sauce, Worcestershire sauce and the beef stock to the dutch oven with the brisket and bring to a boil then reduce to a simmer.
  5. Add 1 cup of the cilantro, coriander seeds, cumin seeds, fennel seeds, ginger, garlic and sugar to the dutch oven. Return to a simmer.
  6. Place the lid on the dutch oven and put in the oven. After 2 hours in the oven, add the sambal oelek to the cooking liquid and stir gently. Cook an additional 30-60 minutes until the brisket reaches an internal temperature of about 200°F. Remove from the oven and set aside the brisket on a plate. Cover with aluminum foil.
  7. While the brisket rests, steam the frozen buns for about 5-6 minutes.
  8. Strain the remaining liquid, simmer and reduce for about 10-12 minutes.
  9. Slice the brisket into sizes that fit on the steamed buns.
  10. Assemble: place 1-2 pieces of brisket on each steamed bun. Carefully spoon sauce on the brisket, then add cilantro and shredded carrot to taste. If desired, top with sambal oelek. Serve with rice topped with a bit of the sauce and sambal oelek if desired.

The upside of brisket is the flavor – it's worth the wait. Most of the time, brisket of beef is braised in the oven or cooked in a slow cooker. While steaming is not usually the method of choice, it does result in a fork-tender brisket of beef. Choose the flatter end cut of brisket for steaming. Miso-braised Wagyu brisket bao from Hello Beasty The bao from Hello Beasty might not look like the most decadent but it's packed with unique flavours and is one of our favourite baos in town.

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