Steamed Buns with Braised Brisket. Equipment: A bamboo steamer; parchment paper; a wok or pot. My husband loves their steamed buns. Momofuku pork belly buns to be exact.

Steamed Buns with Braised Brisket You can find the recipe for delicious Korean beef brisket here. Set a wooden steamer lined with baking. Braised Pork Steamed Buns (gua bao) (A Table For Two).

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, steamed buns with braised brisket. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Steamed Buns with Braised Brisket is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Steamed Buns with Braised Brisket is something that I have loved my whole life. They are nice and they look wonderful.

Equipment: A bamboo steamer; parchment paper; a wok or pot. My husband loves their steamed buns. Momofuku pork belly buns to be exact.

To begin with this recipe, we have to prepare a few components. 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 of brisket.
{Take 3 tablespoons of cooking fat (such as canola oil or duck fat).
{Prepare 1/3 cup of soy sauce.
{Get 1 tablespoon of fish sauce.
{Prepare 1 tablespoon of Worcestershire sauce.
{Make ready 1 quart of beef stock.
{Prepare 1.5 cups of roughly chopped cilantro, divided.
{Prepare 1 tablespoons of whole coriander seeds.
{Get 1 tablespoons of whole cumin seeds.
{Make ready 2 tablespoons of whole fennel seeds.
{Prepare 1/4 cup of fresh ginger.
{Prepare 1/4 cup of sugar.
{Get 8 cloves of garlic, chopped.
{Make ready 1 tablespoon of sambal oelek (or other chili paste).
{Prepare to taste of salt and black pepper.
{Prepare 12 of steamed buns, frozen.
{Take 4 of carrots, shredded.

Slow cooked Korean-style pulled beef brisket, perfect for steamed bao buns. Next, prepare the steamed buns according to the directions. Whisk together the honey and Sriracha and set aside. Gently split up each steamed bun and equally distribute the honey-Sriracha mixture, the pan-fried brussels sprouts, crispy pork belly, and chopped peanuts.

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..

It's braised pork belly filled in steamed buns with fresh vites. 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. 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.

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