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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 have to prepare a few ingredients. You can have steamed buns with braised brisket using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Steamed Buns with Braised Brisket:
- Prepare 2.5 lb brisket
- Get 3 tablespoons cooking fat (such as canola oil or duck fat)
- Get 1/3 cup soy sauce
- Get 1 tablespoon fish sauce
- Get 1 tablespoon Worcestershire sauce
- Get 1 quart beef stock
- Prepare 1.5 cups roughly chopped cilantro, divided
- Prepare 1 tablespoons whole coriander seeds
- Take 1 tablespoons whole cumin seeds
- Prepare 2 tablespoons whole fennel seeds
- Get 1/4 cup fresh ginger
- Get 1/4 cup sugar
- Get 8 cloves garlic, chopped
- Take 1 tablespoon sambal oelek (or other chili paste)
- Prepare to taste salt and black pepper
- Make ready 12 steamed buns, frozen
- Get 4 carrots, shredded
Chef, Devan Rajkumar, cooks up a delicious braised beef cheek and explains how beneficial it is to eat different meat cuts! Preheat a heavy-bottomed large pan over medium heat and add oil. Steamed Buns OR use bibb lettuce leaves to make lettuce wrap optional. Sriracha (optional, but mandatory) Nutrition Facts.
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.
Steamed Bun Bahn Mi with Braised Beef Cheeks. 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. Steamed rice, beef brisket and beef tendon with bok choy.
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