Lemongrass Beef Brisket Bao Buns
with Pickled Cucumber & Japanese-Mayo Corn Cob
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!
We’ve replaced the sriracha in this recipe with Japanese style dressing due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
slow-cooked beef brisket
½ packet
Ginger Lemongrass Paste
1 cob
corn
1
cucumber
1 packet
mayonnaise
(Contains Egg;)
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
½
Long Chilli (Optional)
1 packet
coriander
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; 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;)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging and the soy sauce over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef and spread over ginger lemongrass paste (see ingredients). • Roast, uncovered, until browned and heated through, 8-10 minutes.
• While the beef is roasting, cut corn in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. • Remove from the oven, set aside and cover to keep warm.
• Slice cucumber into thin sticks. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• When the brisket has 10 minutes remaining, in a small bowl, combine mayonnaise and Japanese style dressing. Set aside. • Thinly slice long chilli (if using). • Roughly chop coriander. • In a large bowl, combine mixed salad leaves, coriander, chilli, and a drizzle of olive oil. Season with salt and pepper. • Sprinkle salad with crushed peanuts.
• Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
• Shred beef brisket using two forks then stir through sweet chilli sauce. Drain cucumber. • Uncover, then gently open the buns, and fill with pickled cucumber, lemongrass brisket and some salad. • Bring everything to the table to serve. Serve baos with corn cob, and any remaining salad. • Drizzle Japanese mayo over the corn to serve. Enjoy!
