Braised Beef Bao Recipe
Slow-cooked beef brisket with hoisin sauce and pickled cucumber.
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Ingredients
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Beef Preparation
Pickled Cucumber
Bao Buns
Method
Beef Preparation
- 1
Prepare the Beef
In a slow cooker, place the beef brisket and season with salt and pepper. Add hoisin sauce, soy sauce, grated ginger, minced garlic, beef broth, star anise, and black peppercorns.
- 2
Cook the Beef
Cover and cook on low for 6-8 hours or until the beef is tender and easily shredded with a fork. Once cooked, shred the beef and mix it back into the sauce.
Pickled Cucumber
- 3
Pickle the Cucumbers
In a bowl, combine the rice vinegar, sugar, and salt. Add the cucumber slices and toss to coat. Let them sit for at least 30 minutes before serving.
Bao Buns
- 4
Make the Dough
In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, baking powder, and salt. Gradually add warm water and knead until a smooth dough forms. Cover and let rise in a warm place for about 1 hour.
- 5
Shape the Buns
Once the dough has risen, punch it down and divide it into equal pieces (about 10). Shape each piece into a ball and then flatten slightly. Place them on parchment paper squares.
- 6
Steam the Buns
In a steamer, place the buns and steam for about 10-12 minutes or until fluffy and cooked through.
Assembly
- 7
Assemble the Bao
To serve, place a generous portion of the shredded beef brisket inside each steamed bao bun and top with pickled cucumbers.