Korean beef brisket Bao buns
12 ready made Bao buns
1.3kg lean brisket joint
2 tablespoons sesame oil
Ground black pepper
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 tablespoons runny honey
2 tablespoons gochujang (Korean chilli paste)
100g sliced Pilgrims Choice Mature Cheddar cheese
Finely chopped spring onions and coriander to serve
Preheat the oven to 160°C.
Heat half the oil in a large non-stick frying pan.
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.
Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft.
Transfer to the casserole dish with the joint.
Add the stock, soy sauce, barbecue sauce, honey, gochujang and pears.
Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.
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.
Warm the Bao buns.
Serve in brisket in the Bao buns garnished with spring onions, coriander and slimes of cheese, top with siracha or more barbeque sauce if you wish.
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