Lemongrass Beef Brisket Bao Buns
with Pickled Cucumber & Sriracha 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!
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
sriracha
(May be present: 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)
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 with ginger lemongrass paste (see ingredients). • Roast, uncovered, until browned and heated through, 8-10 minutes.
• While the beef is roasting, cut corn cob in half. Place corn 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!
• SPICY! Use less sriracha if you're sensitive to heat! When the brisket has 10 minutes remaining, combine mayonnaise and sriracha in a small bowl. 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 microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. • Set aside to rest for 1 minute.
• Shred beef brisket using two forks, then stir through sweet chilli sauce. • Drain cucumber. • Uncover, then gently open the buns. Fill with pickled cucumber, lemongrass brisket and some salad. • Bring everything to the table to serve. Serve bao buns with corn cob and any remaining salad. • Drizzle sriracha mayo over the corn to serve. Enjoy!