Easiest Way to Make Perfect Steamed Buns with Braised Brisket

Steamed Buns with Braised Brisket. Lizzy Lyons from Lizzy's Little Kitchen in Listowel cooks up a mouth-watering brisket dish. Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. Jewish brisket can be tender or moist, but usually not both, since the long cooking required to tenderize the meat also.

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Beef brisket rubbed with spices then slowly braised in a homemade barbecue sauce until tender. Make this easy recipe in a slow cooker or Dutch oven. You can have Steamed Buns with Braised Brisket using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Steamed Buns with Braised Brisket

1. It's 2.5 lb of brisket.
2. You need 3 tablespoons of cooking fat (such as canola oil or duck fat).
3. Prepare 1/3 cup of soy sauce.
4. Prepare 1 tablespoon of fish sauce.
5. Prepare 1 tablespoon of Worcestershire sauce.
6. It's 1 quart of beef stock.
7. You need 1.5 cups of roughly chopped cilantro, divided.
8. Prepare 1 tablespoons of whole coriander seeds.
9. You need 1 tablespoons of whole cumin seeds.
10. It's 2 tablespoons of whole fennel seeds.
11. It's 1/4 cup of fresh ginger.
12. Prepare 1/4 cup of sugar.
13. Prepare 8 cloves of garlic, chopped.
14. You need 1 tablespoon of sambal oelek (or other chili paste).
15. Prepare to taste of salt and black pepper.
16. It's 12 of steamed buns, frozen.
17. Prepare 4 of carrots, shredded.

A flavorful cut that becomes tender when cooked slowly at low temperatures. Meanwhile, make cucumber kimchi by slicing cucumber and tossing with rest of ingredients for cucumber kimchi. Melissa Clark braises brisket and pairs it with a bright horseradish gremolata. Korean Braised Short Ribs On Steamed Buns.

Steamed Buns with Braised Brisket instructions

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..

Brisket is a meat that means different things to different people. To a wide swath of the South and West, it means a long, slow, smoke with a blend Season the brisket well on both sides with Kosher salt and freshly ground black pepper and place in a large roasting pan with about half a cup of water. Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy. This is so tasty and tender that I will cook it regularly.