Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, steamed buns with braised brisket. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Steamed Buns with Braised Brisket is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Steamed Buns with Braised Brisket is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. 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:
- Get 2.5 lb brisket
- Prepare 3 tablespoons cooking fat (such as canola oil or duck fat)
- Prepare 1/3 cup soy sauce
- Take 1 tablespoon fish sauce
- Make ready 1 tablespoon Worcestershire sauce
- Make ready 1 quart beef stock
- Take 1.5 cups roughly chopped cilantro, divided
- Get 1 tablespoons whole coriander seeds
- Take 1 tablespoons whole cumin seeds
- Make ready 2 tablespoons whole fennel seeds
- Take 1/4 cup fresh ginger
- Make ready 1/4 cup sugar
- Take 8 cloves garlic, chopped
- Make ready 1 tablespoon sambal oelek (or other chili paste)
- Make ready to taste salt and black pepper
- Take 12 steamed buns, frozen
- Prepare 4 carrots, shredded
Instructions 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.
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