Recipes
Asian Brisket Bao
Pairs Well With
Serves 4
Ingredients
4 bao buns (store-bought)
12 oz of cooked thinly sliced beef brisket
1 oz sesame oil
4 tbsp black bean garlic sauce
3/4 cup rice vinegar
1 tsp grated Daikon radish
1 tbsp grated fennel
1 cup shredded green cabbage
1 tbsp white sesame seeds
2 tbsp of 1-inch slices of chopped green onions
Preparation
Slice the bao buns into a little pocket not quite going all the way through.
Asian Coleslaw: In a mixing bowl. Add half of the black bean garlic sauce, half the rice vinegar, and all the Daikon radish, fennel, cabbage, and sesame seeds. Mix until fully incorporated and let sit for about 30 minutes.
Meanwhile, in a small frying pan heat the oil on medium heat, add the beef, remaining rice vinegar and black bean garlic sauce. Mix all together and cook for 3 to 5 minutes or until all is mixed and hot.
Steam buns until warm.
Remove from heat and place 3 oz of beef into each bun. Divide the Asian coleslaw into each bun, top with green onions and serve.
From Discover California Wines
