Tender, fluffy Bao buns are a Taiwanese specialty and a great way to highlight rich and bold beef cuts, such as the Brisket used here. Brisket is one of the most flavourful and tender cuts of beef when slow-cooked. Load up these buns with fresh and pickled vegetables, tender herbs and a spicy mayonnaise for full flavour and great texture.
Ingredients
Here are the following ingredients:
- 2 tbsp (30 mL) Chinese five spice powder
- 5 lb (2.2 kg) Brisket
- 2 cups (500 mL) oyster sauce
- 1 cup (250 mL) soy sauce
- ½ cup (125 mL) sesame oil
- ¼ cup (60 mL) canola oil
- 4 cups (1 L) beef stock (no salt added)
- 8 oz (250 g) thinly sliced onion, about 2 cups (500 mL)
- ¼ cup (60 mL) minced garlic
- ¼ cup (60 mL) minced ginger
- ½ cup (125 mL) cornstarch
Service
- 48 small bao buns, steamed (about 1 oz/30 g each)
- 2 cucumbers, thinly sliced
- 8 oz (250 g) matchstick carrot, about 3 cups (750 mL)
- 48 small sprigs fresh cilantro
- 1 cup (250 mL) spicy mayonnaise
- 1 cup (250 mL) thinly sliced green onion
- 16 lime wedges
Preparation
- Sprinkle Chinese five spice over brisket to coat evenly. Whisk oyster sauce with soy sauce and sesame oil. Pour over brisket to coat evenly. Cover and refrigerate for at least 8 hours or up to 12 hours.
- Remove brisket from marinade, shaking off excess. Reserve marinade for braising.
- Heat canola oil in large skillet set over medium-high heat. Sear brisket on all sides until evenly browned. Transfer beef to a deep, half-size hotel pan.
- Whisk reserved marinade with beef stock; stir in onion, garlic and ginger. Pour over brisket; cover tightly with foil.
- Braise, in conventional oven at 325°F (160°C), turning brisket halfway, for 4½ to 5 hours or until fork tender and centre of brisket reads 200°F (100°C). Cool for at least 30 minutes. Remove brisket from braising liquid. Slice thickly or pull into large chunks.
- Strain braising liquid into saucepan; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
- Carefully pour over beef and toss gently (avoid breaking up the beef slices). Cool, cover and refrigerate.
Service
- Warm 3 slices or ½ cup (125 mL) beef in covered skillet until heated through (add a splash of water or beef stock to loosen, if needed).
- Divide beef evenly among steamed bao buns.
- Fill each bun with 3 cucumber slices, 1 tbsp (15 mL) carrot and 1 sprig cilantro. Finish with 1 tsp (5 mL) EACH spicy mayonnaise and green onion.
- Plate assembled bao buns. Serve with lime wedge.
Chef's Tip
Reduce the prep time for this recipe and bring in 3 lb (1.5 kg) cooked, shredded beef and toss with a mixture of soy sauce, oyster sauce and sesame oil or Chinese BBQ sauce (Char Siu Sauce). Use 1 oz (30 g) cooked beef per bao bun. For housemade spicy mayonnaise, combine three parts mayonnaise and one part Sriracha hot sauce. Chinese-style brisket is also great served in lettuce cups, on a soft kaiser with a creamy sesame slaw or in a rice or noodle bowl.
Beef Cuts
