Lemongrass Beef Brisket Bao Buns

Name: Lemongrass Beef Brisket Bao Buns with Pickled Cucumber & Sriracha Corn Cob
Total time: 35 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 packet slow-cooked beef brisket; 1 tbs soy sauce; ½ packet Ginger Lemongrass Paste; 1 cob corn; 1 cucumber; ¼ cup vinegar (white wine or rice wine); 1 packet mayonnaise; 1 packet sriracha; ½ Long Chilli (Optional); 1 packet coriander; 1 packet mixed salad leaves; 1 packet crushed peanuts; 6 Gua Bao Bun; 1 packet sweet chilli sauce

with Pickled Cucumber & Sriracha Corn Cob

Get up to $200 off!

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!

Tags:

Climate Superstar

Allergens:

Gluten

•Soy

•Eggs

•Peanuts

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

½ packet

Ginger Lemongrass Paste

1 cob

corn

cucumber

1 packet

mayonnaise

1 packet

sriracha

Long Chilli (Optional)

1 packet

coriander

1 packet

mixed salad leaves

1 packet

crushed peanuts

Gua Bao Bun

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

1 tbs

soy sauce

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)4285 kJ

Calories1024 kcal

Fat40.7 g

of which saturates10.6 g

Carbohydrate102.6 g

of which sugars36.7 g

Dietary Fibre10.8 g

Protein48.7 g

Sodium1958 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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 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!