asian, bao, beef, brisket, korean, korean brisket -
Korean Bao Brisket
Korean Bao Brisket
Nick Hook
Rated 3.6 stars by 20 users
Category
Beef
Servings
4
Prep Time
10 minutes
Cook Time
2 hours 5 minutes
We love a BBQ Brisket but when the temps get to sub zero we know many of you love to take it indoors so here we have a delicious brisket seasoned with our stunning Korean Seasoning and served in Bao Buns!
Ingredients
- 1 kg rolled brisket
-
One small pear, grated
- One cup of water
- 4 tablespoons of soy sauce
- 2 tablespoons of light, muscovado sugar
- Half a tablespoon of grated ginger, half a tablespoon of grated garlic, 1 tablespoon of sesame oil
-
One medium-size, shallot, grated
- 2 tablespoons of maple syrup
-
2 tablespoon of Korean Seasoning
- 2 tablespoons of cider vinegar
- 1 teaspoon of white pepper
- 1 tablespoon of fish sauce
Directions
Mix all the ingredients in a bowl, so they come together. Add the brisket cover and leave in the fridge for 24 hours
Pat dry, the brisket and brown, preferably in a Dutch oven with a lid so once brown, you can tip in the sauce and place in an oven at 160° C for 2.5hrs or until internal hits 93°c-94°c.
Leave to rest. Then slice, douse with the reduced sauce and extra sesame seeds
Serve with what ever you fancy. We went for bao buns(we used Paul Hollywoods recipe and made them BIG) kimchi and crispy chilli.