Steamed Buns with Braised Brisket
Steamed Buns with Braised Brisket

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed buns with braised brisket. One of my favorites food recipes. This time, 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 foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Steamed Buns with Braised Brisket is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook steamed buns with braised brisket using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Buns with Braised Brisket:
  1. Take brisket
  2. Take cooking fat (such as canola oil or duck fat)
  3. Prepare soy sauce
  4. Prepare fish sauce
  5. Take Worcestershire sauce
  6. Make ready beef stock
  7. Make ready roughly chopped cilantro, divided
  8. Get whole coriander seeds
  9. Take whole cumin seeds
  10. Prepare whole fennel seeds
  11. Take fresh ginger
  12. Get sugar
  13. Prepare garlic, chopped
  14. Make ready sambal oelek (or other chili paste)
  15. Get salt and black pepper
  16. Make ready steamed buns, frozen
  17. Take 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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