Steamed Buns with Braised Brisket

Name: Steamed Buns with Braised Brisket
Total time: 18000 s
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lb brisket; 3 tablespoons cooking fat (such as canola oil or duck fat); 1/3 cup soy sauce; 1 tablespoon fish sauce; 1 tablespoon Worcestershire sauce; 1 quart beef stock; 1.5 cups roughly chopped cilantro, divided; 1 tablespoons whole coriander seeds; 1 tablespoons whole cumin seeds; 2 tablespoons whole fennel seeds; 1/4 cup fresh ginger; 1/4 cup sugar; 8 cloves garlic, chopped; 1 tablespoon sambal oelek (or other chili paste); to taste salt and black pepper; 12 steamed buns, frozen; 4 carrots, shredded

Tonight We Cook @speedylee

Colorado, USA

Steamed Buns with Braised Brisket

Tonight We Cook @speedylee

Saved

Ingredients

3. 5 hours

6 servings

2.5 lbbrisket
3 tablespoonscooking fat (such as canola oil or duck fat)
1/3 cupsoy sauce
1 tablespoonfish sauce
1 tablespoonWorcestershire sauce
1 quartbeef stock
1.5 cupsroughly chopped cilantro, divided
1 tablespoonswhole coriander seeds
1 tablespoonswhole cumin seeds
2 tablespoonswhole fennel seeds
1/4 cupfresh ginger
1/4 cupsugar
8 clovesgarlic, chopped
1 tablespoonsambal oelek (or other chili paste)
to tastesalt and black pepper
12steamed buns, frozen
4carrots, shredded

Saved

Steps

3. 5 hours

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.