Steamed Buns with Braised Brisket

  1. 2 5 lb brisket
  2. 3 tablespoons cooking fat (such as canola oil or duck fat)
  3. 1/3 cup soy sauce
  4. 1 tablespoon fish sauce
  5. 1 tablespoon Worcestershire sauce
  6. 1 quart beef stock
  7. 1 5 cups roughly chopped cilantro divided
  8. 1 tablespoons whole coriander seeds
  9. 1 tablespoons whole cumin seeds
  10. 2 tablespoons whole fennel seeds
  11. 1/4 cup fresh ginger
  12. 1/4 cup sugar
  13. 8 cloves garlic chopped
  14. 1 tablespoon sambal oelek (or other chili paste)
  15. to taste salt and black pepper
  16. 12 steamed buns frozen
  17. 4 carrots shredded
  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. Change 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. Change 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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