PULLED BEEF BAO BUNS
Makes 10
- 1 kg EMH beef brisket
- 2 onions
- 1 head of garlic
- a thumb-sized piece of ginger
- 500 ml vegetable stock
- 50 ml soy sauce
- 1 tbsp rice vinegar
- 2 tbsp BBQ sauce
- 2 tbsp gochujang paste
- 1 tbsp gochugaru (Korean chilli flakes)
to serve:
- lettuce leaves
- cucumber
- radishes
- bao buns
Peel the onion and garlic and chop finely. Slice the ginger. Place the meat in a casserole, add the onion, garlic, ginger, BBQ sauce, chilli paste and chilli flakes. Mix the stock with the soy sauce and rice vinegar and pour into the pot. Cover the pot first with baking parchment, then with the lid. Place in a preheated 160 °C oven for 3–4 hours, until the meat is tender enough to pull apart with two forks.
Remove the meat from the pot and shred into pieces. Reduce the sauce, then return the meat and stir through so that every piece is coated.
Slice the cucumber and radishes, steam the buns. Fill each bun with a lettuce leaf on the bottom, a generous amount of pulled beef and cucumber and radish slices on top. Enjoy!
ORANGE-BRAISED BRISKET
Serves six
- 1.2 kg EMH beef brisket
- 1 pack EMH cold-smoked bacon
- salt
- freshly ground pepper
- flour
- cold-pressed olive oil
- 6 onions
- 6 garlic cloves
- 4–5 colourful carrots
- 1 pack (230 g) Estonian button mushrooms
- 3 tbsp tomato paste
- 3 thyme sprigs
- 2 rosemary sprigs
- peel of 1/2 orange
- 2 bay leaves
- 2 cloves
- 5 sage leaves
- a handful of black sun-dried olives
- 300 ml white wine
- water
Peel the vegetables. Cut the onions into wedges, the carrots into rounds and chop the garlic. Cut the bacon slices into small strips. Cube the meat, season with salt and pepper, then dredge in flour. Heat oil in a pan and brown the meat, then remove. Add the onions, garlic, carrots and bacon to the pan and brown. Stir in the tomato paste and mix well. Add the herbs, olives and orange peel. Pour in the wine, let the alcohol cook off, then add enough water to barely cover the meat. Cover with a lid and braise in a preheated 180 °C oven for about 2 hours until the meat is tender. Check from time to time and add liquid if needed. Half an hour before the end, add the mushrooms. When done, remove from the oven, discard the bay leaves and herb sprigs. Serve the braise with pasta.
