Lemongrass Beef Brisket Bao Buns
with Pickled Cucumber & Japanese-Mayo Corn Cob
- Gluten
- Soy
- Eggs
- Sesame
- Peanuts
- Wheat
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Pillowy bao buns stuffed with; succulent slow-cooked beef brisket coated with ginger lemongrass flavours, a colourful salad mix and crunchy peanuts, is your ticket to an unforgettable flavour sensation. Even add some fresh chilli for a spike of heat! Weāve replaced the sriracha in this recipe with Japanese style dressing due to local ingredient availability. Itāll be just as delicious, just follow your recipe card!
Ingredients
1 packet
slow-cooked beef brisket
Ā½ packet
Ginger Lemongrass Paste
1 cob
corn
1
cucumber
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
Ā½
Long Chilli (Optional)
1 packet
coriander
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Ā¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Place slow-cooked beef brisket in a baking dish. ā¢ Pour liquid from packaging and the soy sauce over beef. Cover with foil and roast for 15 minutes. ā¢ Remove from oven. Uncover, then turn over beef and spread over ginger lemongrass paste (see ingredients). ā¢ Roast, uncovered, until browned and heated through, 8-10 minutes.
ā¢ While the beef is roasting, cut corn in half. Place on a lined oven tray. ā¢ Drizzle with olive oil, season with salt and toss to coat. ā¢ Roast until tender and slightly charred, 15-20 minutes. ā¢ Remove from the oven, set aside and cover to keep warm.
ā¢ Slice cucumber into thin sticks. ā¢ In a medium bowl, combine the vinegar and a good pinch of sugar and salt. ā¢ Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
ā¢ When the brisket has 10 minutes remaining, in a small bowl, combine mayonnaise and Japanese style dressing. Set aside. ā¢ Thinly slice long chilli (if using). ā¢ Roughly chop coriander. ā¢ In a large bowl, combine mixed salad leaves, coriander, chilli, and a drizzle of olive oil. Season with salt and pepper. ā¢ Sprinkle salad with crushed peanuts.
ā¢ Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). ā¢ Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
ā¢ Shred beef brisket using two forks then stir through sweet chilli sauce. Drain cucumber. ā¢ Uncover, then gently open the buns, and fill with pickled cucumber, lemongrass brisket and some salad. ā¢ Bring everything to the table to serve. Serve baos with corn cob, and any remaining salad. ā¢ Drizzle Japanese mayo over the corn to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the delicious, flavourful brisket and tasty corn. Some found the meat dry or bland, suggesting extra seasoning.
- Ease of prep:Ā Generally easy to make, though a few found the bao buns tricky to handle and assemble.
- Suggestions:Ā Several recommend adding a creamy dressing or coleslaw. Some prefer more bao buns to balance the meat portion.
- Leftovers:Ā Leftover brisket makes a great next-day lunch if you're lucky enough to have extra.
- Portions:Ā A few found the portion size small for a premium meal, especially with limited bao buns.
