Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, steamed buns with braised brisket. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Steamed Buns with Braised Brisket is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Steamed Buns with Braised Brisket is something that I have loved my entire life. They are fine and they look fantastic.
Equipment: A bamboo steamer; parchment paper; a wok or pot. Lizzy Lyons from Lizzy's Little Kitchen in Listowel cooks up a mouth-watering brisket dish. My husband loves their steamed buns.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook steamed buns with braised brisket using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Buns with Braised Brisket:
- Take 2.5 lb brisket
- Get 3 tablespoons cooking fat (such as canola oil or duck fat)
- Get 1/3 cup soy sauce
- Make ready 1 tablespoon fish sauce
- Make ready 1 tablespoon Worcestershire sauce
- Get 1 quart beef stock
- Make ready 1.5 cups roughly chopped cilantro, divided
- Get 1 tablespoons whole coriander seeds
- Take 1 tablespoons whole cumin seeds
- Take 2 tablespoons whole fennel seeds
- Get 1/4 cup fresh ginger
- Take 1/4 cup sugar
- Make ready 8 cloves garlic, chopped
- Get 1 tablespoon sambal oelek (or other chili paste)
- Get to taste salt and black pepper
- Prepare 12 steamed buns, frozen
- Prepare 4 carrots, shredded
The key to success in this recipe is time. Don't try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Serve over toasted buns with even more Sriracha, if desired. It's braised pork belly filled in steamed buns with fresh vites.
Steps to make Steamed Buns with Braised Brisket:
- Preheat oven to 285°F.
- Pat the brisket dry and season generously on both sides with salt and black pepper.
- 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.
- 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.
- Add 1 cup of the cilantro, coriander seeds, cumin seeds, fennel seeds, ginger, garlic and sugar to the dutch oven. Return to a simmer.
- 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.
- While the brisket rests, steam the frozen buns for about 5-6 minutes.
- Strain the remaining liquid, simmer and reduce for about 10-12 minutes.
- Slice the brisket into sizes that fit on the steamed buns.
- 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.
It's braised pork belly filled in between steamed buns with fresh vegetables and herbs. There are many different variations of gua bao, but hands down, this recipe is the BEST you can find online, no more searching surfing guys. These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries (T&T). They are slightly chewy and VERY light almost "airy". Chaplin's bun features braised pork, cucumbers, carrots, and spicy teriyaki.
So that’s going to wrap this up with this special food steamed buns with braised brisket recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
