IN SEASON
BAO BUNS SERVED WITH KOREAN PULLED BRISKET
This Korean-inspired dish is a favourite Oriental snack. While the buns take some time to prepare, they can be frozen and used at a later date.
Makes 10 buns brisket serves 6-8
FOR THE BUNS: 1 x 7g sachet fast acting dried yeast 300ml warm water 450g strong white bread fl our, plus extra for dusting Salt 50g caster sugar 1 tsp baking powder
FOR THE BRISKET: 1.3kg lean brisket joint Freshly milled black pepper 2 tbsp sesame oil 2 medium onions, peeled and chopped 2 garlic cloves, peeled and crushed 600ml good, hot beef stock 100ml soy sauce 100ml prepared barbecue sauce 2 tbsp runny honey 2 tbsp gochujang (Korean chilli paste) 2 small pears, peeled, seeded and puréed Finely chopped spring onions, to garnish
1 For the brisket, preheat the oven to 160C / Gas 3. Heat half the oil in a large non-stick frying pan.
2 Place the joint on a chopping board and season with pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.
3 Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft. Transfer to the casserole dish with the joint.
4 Add the stock, soy sauce, barbecue sauce, honey, gochujang and pears. Bring to the boil, cover and slow roast in the oven for 3-3½ hours until the beef is tender.
5 For the buns, whisk together the yeast and water in a small jug.
6 In a large bowl combine the fl our, salt, sugar and baking powder together. Add the yeast mixture to the fl our, mix with a wooden spoon to form a dough.
7 Transfer to a fl oured work surface and knead for about 10 minutes until elastic.
8 Return the dough to a lightly oiled mixing bowl. Cover with cling fi lm and leave to rest in a warm place for about an hour or until doubled in size.
9 Roll the dough into a sausage shape on a lightly fl oured surface. Cut the dough into 10 even golf-sized balls.
10 Flatten the balls into ovals with a rolling pin, brush with oil the fold in half over the handle of a wooden spoon, to make a small gap.
11 Remove the wooden spoon, swirling as you remove the handle to increase the size of the gap.
12 Transfer to a lined baking tray, cover with cling fi lm and leave to rest in a warm place for 15 minutes.
13 Set a wooden steamer lined with baking parchment in a large saucepan or wok fi lled with a little water.
www.wellhungmeat.com 12 | THE WEST COUNTRY FOODLOVER
14 Steam the buns in batches spaced 3cm apart for 8-10 minutes until expanded and cooked all the way through.
15 Transfer the beef to a clean chopping board and ‘pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.
16 Serve in bao buns garnished with spring onions.
TIP: The buns are suitable for freezing raw or cooked (but unfi lled). Transfer to an airtight plastic container and freeze for up to 3 months. To serve, defrost thoroughly overnight in the fridge. To reheat, wrap the buns in foil and reheat in a moderate oven for 20-25 minutes.
www.simplybeefandlamb.co.uk
“A boneless joint from the shoulder, off the breast. We recommend giving this cut the
cooking it deserves, slow roasted or barbecued to make the most of the exceptional fl avour it has to off er. We hang our grass-fed beef on the bone for 3 weeks which matures the meat increasing fl avour and tenderness.”
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
