Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, steamed buns with braised brisket. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Steamed Buns with Braised Brisket is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Steamed Buns with Braised Brisket is something that I’ve loved my whole life.
Carefully spoon sauce on the brisket, then add cilantro and shredded carrot to taste. If desired, top with sambal oelek. Serve with rice topped with a bit of the sauce and sambal oelek if desired.
To get started with this recipe, we must prepare a few components. You can have steamed buns with braised brisket using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Steamed Buns with Braised Brisket:
- Get 2.5 lb brisket
- Prepare 3 tablespoons cooking fat (such as canola oil or duck fat)
- Prepare 1/3 cup soy sauce
- Get 1 tablespoon fish sauce
- Get 1 tablespoon Worcestershire sauce
- Take 1 quart beef stock
- Get 1.5 cups roughly chopped cilantro, divided
- Get 1 tablespoons whole coriander seeds
- Make ready 1 tablespoons whole cumin seeds
- Take 2 tablespoons whole fennel seeds
- Prepare 1/4 cup fresh ginger
- Get 1/4 cup sugar
- Make ready 8 cloves garlic, chopped
- Make ready 1 tablespoon sambal oelek (or other chili paste)
- Take to taste salt and black pepper
- Get 12 steamed buns, frozen
- Make ready 4 carrots, shredded
Chef, Devan Rajkumar, cooks up a delicious braised beef cheek and explains how beneficial it is to eat different meat cuts! Steamed Buns OR use bibb lettuce leaves to make lettuce wrap optional. Sriracha (optional, but mandatory) Nutrition Facts. Steamed Bun Bahn Mi with Braised Beef Cheeks.
Instructions to make Steamed Buns with Braised Brisket:
- Preheat oven to 285°F.
- Pat the brisket dry and season generously on both sides with salt and black pepper.
- Heat the cooking fat in a large dutch oven until shimmering. Add the brisket, fat side down until it gets a good sear, about 3-4 minutes. Flip and sear the other side.
- Add the soy sauce, fish sauce, Worcestershire sauce and the beef stock to the dutch oven with the brisket and bring to a boil then reduce to a simmer.
- Add 1 cup of the cilantro, coriander seeds, cumin seeds, fennel seeds, ginger, garlic and sugar to the dutch oven. Return to a simmer.
- Place the lid on the dutch oven and put in the oven. After 2 hours in the oven, add the sambal oelek to the cooking liquid and stir gently. Cook an additional 30-60 minutes until the brisket reaches an internal temperature of about 200°F. Remove from the oven and set aside the brisket on a plate. Cover with aluminum foil.
- While the brisket rests, steam the frozen buns for about 5-6 minutes.
- Strain the remaining liquid, simmer and reduce for about 10-12 minutes.
- Slice the brisket into sizes that fit on the steamed buns.
- Assemble: place 1-2 pieces of brisket on each steamed bun. Carefully spoon sauce on the brisket, then add cilantro and shredded carrot to taste. If desired, top with sambal oelek. Serve with rice topped with a bit of the sauce and sambal oelek if desired.
Preheat a heavy-bottomed large pan over medium heat and add oil. The upside of brisket is the flavor – it's worth the wait. Most of the time, brisket of beef is braised in the oven or cooked in a slow cooker. While steaming is not usually the method of choice, it does result in a fork-tender brisket of beef. Choose the flatter end cut of brisket for steaming.
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