Recipe: To Try At Home Steamed Buns with Braised Brisket

Recipe: To Try At Home Steamed Buns with Braised Brisket Delicious, fresh and tasty.

Steamed Buns with Braised Brisket. 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.

He created the following brisket steamed bun for The Brisket Chronicles.

Think smoky beef, sweet-salty barbecue sauce, and.

Preheat a heavy-bottomed large pan over medium heat and add oil.

You can cook Steamed Buns with Braised Brisket using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Steamed Buns with Braised Brisket

1. Prepare 2.5 lb of brisket.

2. Prepare 3 tablespoons of cooking fat (such as canola oil or duck fat).

3. It’s 1/3 cup of soy sauce.

4. It’s 1 tablespoon of fish sauce.

5. Prepare 1 tablespoon of Worcestershire sauce.

6. It’s 1 quart of beef stock.

7. Prepare 1.5 cups of roughly chopped cilantro, divided.

8. You need 1 tablespoons of whole coriander seeds.

9. You need 1 tablespoons of whole cumin seeds.

10. It’s 2 tablespoons of whole fennel seeds.

11. You need 1/4 cup of fresh ginger.

12. Prepare 1/4 cup of sugar.

13. Prepare 8 cloves of garlic, chopped.

14. It’s 1 tablespoon of sambal oelek (or other chili paste).

15. You need to taste of salt and black pepper.

16. Prepare 12 of steamed buns, frozen.

17. It’s 4 of carrots, shredded.

Chef, Devan Rajkumar, cooks up a delicious braised beef cheek and explains how beneficial it is to eat different meat cuts!

Steamed Buns OR use bibb lettuce leaves to make lettuce wrap optional.

Sriracha (optional, but mandatory) Nutrition Facts.

Steamed Bun Bahn Mi with Braised Beef Cheeks.

Steamed Buns with Braised Brisket instructions

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..

Heat a Dutch oven or a braising pot over high heat; add oil and add one layer of ribs.

Serve the buns filled with slow cooked Korean style pulled beef brisket (see separate recipe on website) topped with finely chopped spring onions.

Place brisket halves in a large bowl and sprinkle with salt, brown sugar, and cumin.

Use your hands to really massage the meat and work in all the salt and spices so every little spot is coated.

Transfer the bun to a platter and cover with a clean kitchen towel to keep warm.