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! *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!*
Ingredients
1 packet
slow-cooked beef brisket
½ packet
Ginger Lemongrass Paste
1 cob
corn
1
cucumber
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
japanese-style dressing
(Contains: Soy, Sesame;)
½
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;)
¼ cup
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• 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!
