Lemongrass Beef Brisket Bao Buns
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Lemongrass Beef Brisket Bao Buns

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!

Allergens:
Gluten
•Soy
•Egg
•Sesame
•Peanut
•Wheat

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; May be present: Soy. )

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)

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Nutritional Values

Energy (kJ)2668 kJ
Fat36.9 g
of which saturates9.3 g
Carbohydrate40.3 g
of which sugars24.2 g
Protein37.1 g
Sodium1646 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish
•Baking Tray
•Baking Paper
•Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

• 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.

6
6

• 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!