Steamed Buns with Braised Brisket
Steamed Buns with Braised Brisket

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, steamed buns with braised brisket. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Steamed Buns with Braised Brisket is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Steamed Buns with Braised Brisket is something that I have loved my whole life.

To get started with this recipe, we have to first 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:
  1. Make ready brisket
  2. Prepare cooking fat (such as canola oil or duck fat)
  3. Get soy sauce
  4. Make ready fish sauce
  5. Make ready Worcestershire sauce
  6. Make ready beef stock
  7. Take roughly chopped cilantro, divided
  8. Prepare whole coriander seeds
  9. Make ready whole cumin seeds
  10. Prepare whole fennel seeds
  11. Prepare fresh ginger
  12. Make ready sugar
  13. Make ready garlic, chopped
  14. Make ready sambal oelek (or other chili paste)
  15. Take salt and black pepper
  16. Make ready steamed buns, frozen
  17. Make ready carrots, shredded
Instructions to make Steamed Buns with Braised Brisket:
  1. Preheat oven to 285°F.
  2. Pat the brisket dry and season generously on both sides with salt and black pepper.
  3. 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.
  4. 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.
  5. Add 1 cup of the cilantro, coriander seeds, cumin seeds, fennel seeds, ginger, garlic and sugar to the dutch oven. Return to a simmer.
  6. 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.
  7. While the brisket rests, steam the frozen buns for about 5-6 minutes.
  8. Strain the remaining liquid, simmer and reduce for about 10-12 minutes.
  9. Slice the brisket into sizes that fit on the steamed buns.
  10. 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.

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