Korean Brisket Bao with Kimchi Slaw

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Korean Brisket Bao with Kimchi Slaw

Serves: 4 Time: Skill:
Recipe by @bunnyeatsdesign
 
  • 1.2 kg Greenlea Butcher brisket
  • ½ tsp salt
  • 3 tbsp gochujang (Korean red pepper paste)
  • 3 tbsp BBQ sauce
  • 2 tbsp light soy sauce
  • 4 cloves garlic (chopped)
  • 2 tbsp cooking oil
  • 500ml Restore bone broth
  KIMCHI SLAW:
  • ½ cup kimchi (finely chopped)
  • 300 g bagged coleslaw
  • ½ cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp soft brown sugar
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • salt and pepper
  TO SERVE:
  • 1 tsp cornflour
  • 12 bao
  • Cucumber slices
  • Spring onion (sliced)
Preheat oven to 120°C. Cut the brisket into 2 or 3 pieces along the grain. This is so when you cut the pieces into slices later, those cuts will be against the grain. Season brisket on all sides with salt.

Place the gochujang paste, BBQ sauce, light soy sauce, and garlic into bowl and whisk until smooth. Add bone broth and mix. Reserve.

Place a dutch oven or casserole dish on the stove on medium heat. Add oil. Once hot, add the brisket and cook for 5 minutes per side until browned. Add the sauce mix, ensuring the meat is covered with liquid. Add more bone broth or water if needed to ensure the meat is covered with liquid. Bring to a simmer and cover with lid. Transfer into oven and braise for 3 hours at 120°C, turning the brisket pieces over once. Once cooked, transfer the cooked brisket to a chopping board.

Line a small bowl with 3 folded paper towels. Using a ladle or spoon, skim the excess oil from the sauce into the bowl. Discard the oily paper towels into the rubbish.

Place the dutch oven onto the stovetop and bring to a simmer. Dissolve 1 teaspoon cornflour into 2 tablespoons water and stir cornflour slurry into the sauce until sauce has thickened. Remove from heat and reserve the sauce.

To assemble, slice the brisket into 1 to 2cm thick slices. Place all the kimchi slaw ingredients into a glass or metal bowl and mix to combine.

Steam bao for 7 minutes (or according to package instructions). Open each bao bun and add a heaped tablespoon of slaw and a few slices of cucumber. Top with a slice of brisket, a drizzle of sauce and garnish with sliced spring onion. Serve immediately.
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