Bao Buns with Shredded Beef
Maybe not the most traditional Bao Bun filling BUT it fits so perfectly and it takes them to a whole other level.Sometimes mixing it up a bit gives great results.Try it out.
Equipment
- Cast Iron
- Dutch Oven
Ingredients
- 2.5 kg - 5.5 lbs beef chuck
- 3 tbsp peanut oil
- 2 red onions coarsely chopped
- 3 cloves of garlic minced
- 3 tbsp minced ginger
- 2 tbsp paprika powder
- 2 tbsp cumin powder
- 1 tbsp black pepper
- 1 tbsp mustard powder
- 2-3 tbsp tomato paste
- 100 ml / 3.5 fl oz sake
- 3 tbsp soy sauce
- 3 tbsp sriracha
- ½ L dark beer
- 1 dried chilli ancho
- 3 bay leaves
- 2 rind of parmesan
Instructions
- cut the beef in four big pieces and keep the fat on because you will cook it for four hours
- season the beff on all sides with sea salt
- in a big cast iron pot running on medium heat add the peanut oil
- add the beef and sear it
- take the beef out of the cast iron pot
- add the coarsely chopped onions and keep the same temperature for two minutes then turn the heat off
- once the onions are brown in colour create a space in the middle and add a little bit of peanut oil
- add the minced garlic
- add the minced ginger and let them cook for 20-30 seconds
- add the black pepper and the paprika, cumin, mustard powder
- fry them until it releases the flavours
- add the tomato paste, mix it in and let it fry also a little bit
- add sake to deglaze the pot
- add the beef broth
- add the dark beer
- add the soy sauce
- add the sriracha and bring it back to a simmer
- add the beef in the cast iron pot
- add the dried chilli ancho
- add the bay leaves
- add the rinds of parmesan
- cover the cast iron pot and put it in the pre heated oven running at 150℃ - 302℉
- after two hours in take the pot out and flip the beef over, put it back in and let it cook for another two hours
- once ready take the beef out and shred it
- take the bao bun and spread a little bit of the sticky sauce
- add a couple of carrot sticks, cucumber, cilantro and pickled red onions
- ready to enjoy