Lemongrass Beef Brisket Bao Bun Banquet
with Pickled Cucumber & Sriracha Mayo Corn Cob
- Peanuts
- Gluten
- Wheat
- Soy
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Pillowy bao buns stuffed with succulent slow-cooked beef brisket coated with ginger lemongrass flavours, a colourful salad and crunchy peanuts is your ticket to an unforgettable flavour sensation. Even add some fresh chilli for a spike of heat!
Ingredients
1 packet
Coriander
1
Corn
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Ginger Lemongrass Paste
6
Gua Bao Bun
(Contains: Gluten, Wheat May be present: Soy.)
1
Long Chilli
1 packet
Mixed Salad Leaves
375 g
Slow-Cooked Beef Brisket
1 packet
Sriracha
(May be present: Soy.)
1 packet
Sweet Chilli Sauce
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten.)
¼ cup
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs)
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 beef is roasting, cut corn cob in half.
• Place corn on a lined oven tray.
• Drizzle with olive oil and season with salt and
toss to coat.
• Roast until tender and slightly charred,
15-20 minutes.
• Remove from 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 brisket has 10 minutes remaining, in a small
bowl, combine the mayonnaise and sriracha.
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 to
taste 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 pickled cucumber.
• Uncover, then gently halve buns and fill with pickled
cucumber and lemongrass beef brisket.
• Bring everything to the table to serve.
• Serve baos with corn cob and salad.
• Drizzle sriracha mayo over the corn to serve. Enjoy!
