BAO BUNS BABY!
I cannot explain how totally and completely PSYCHED I was with this dinner. Good lord I can’t even tell you. It was pure gluttony the amount we ate. Even if you don’t make bao buns PLEASE make the beef you won’t be sorry. This is not for a faint hearted – it takes a while. It’s definitely a day job – so chuck on a podcast and have a wonderful day of cooking!
I used a BBC recipe for the bao buns : https://www.bbcgoodfood.com/recipes/steamed-bao-buns
I had made Kimchi earlier in the week – the recipe video is on my instagram (@eatingwellnotless)
For the Beef: 🥟 Approx 400-500g beef brisket
🥟 1 can ginger beer
🥟 240g hoisin sauce
🥟 Thumb sized piece of fresh ginger, grated
🥟 Half a red chilli, chopped
🥟 4 cloves of garlic, chopped
🥟 2 tsp Chinese 5 spice
1. Sear the brisket in a pan on all sides then transfer to a roasting tin
2. Mix the rest of the ingredients in a bowl then pour over the beef making sure the beef is completely covered. You may need to use a smaller roasting tin or a Pyrex dish so that the beef is fully covered
3. Place in the oven on 130degrees for 6-7hours. Checking occasionally to make sure it is covered with liquid. The liquid will slowly reduce. If it is looking dry at the beginning add a little water
4. Towards the end of cooking turn it up to 150degrees for half an hour. Then remove from the oven and shred and mix into the sticky sauce
Red cabbage pickle:
🥟 Half a red cabbage, finely sliced
🥟 Half a cup of red wine vinegar
🥟 Half a cup of water
🥟 2 tbsp sugar
🥟 Juice of half a lime
🥟 2 cloves of garlic, minced
🥟 1 tsp salt
1. Add everything to a jar put the lid on and shake. Keep in the fridge for 2 hours and then it’s ready to eat!
The kimchi and pickle will keep in the fridge for ages. The pickle recipe makes a big jar. If you can’t be bothered to make bao buns then the beef would be delicious on wraps or with rice!