Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, steamed buns with braised brisket. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Steamed Buns with Braised Brisket is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Steamed Buns with Braised Brisket is something that I have loved my whole life. They’re fine 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 get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Take 2.5 lb brisket
- Make ready 3 tablespoons cooking fat (such as canola oil or duck fat)
- Take 1/3 cup soy sauce
- Prepare 1 tablespoon fish sauce
- Make ready 1 tablespoon Worcestershire sauce
- Get 1 quart beef stock
- Prepare 1.5 cups roughly chopped cilantro, divided
- Get 1 tablespoons whole coriander seeds
- Get 1 tablespoons whole cumin seeds
- Get 2 tablespoons whole fennel seeds
- Prepare 1/4 cup fresh ginger
- Make ready 1/4 cup sugar
- Make ready 8 cloves garlic, chopped
- Make ready 1 tablespoon sambal oelek (or other chili paste)
- Prepare to taste salt and black pepper
- Make ready 12 steamed buns, frozen
- Take 4 carrots, shredded
In the steamed buns, fill up with braised pork belly, cucumber, cilantro and chili. See more ideas about Steamed cake, Steamed buns and Asian desserts. Gua bao, taiwanese braised pork with fluffy steamed buns. The Best Steamed Pork Buns Recipe
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.
Learn to make Steamed Pork Buns with our recipe and step-by-step tutorial at DimSumCentral.com. The thing about this braised pork buns recipe is that it started as a bit of a failure. Let's just say that we haven't quite figured out Hong Shao Rou in This is a perfect case in point for that, but when we blog, we're hesitant to declare a plate of food a total failure, so this Instant Pot Braised Pork Bun was born. Chaplin's bun features braised pork, cucumbers, carrots, and spicy teriyaki. For vegetarians and vegans the buns are available with tofu.
So that’s going to wrap it up with this special food steamed buns with braised brisket recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
