Recipes
Smoked Beef Short Rib With Bao And Slaw
07
Oct
Oct
cook time: 6hrs
Difficulty: Moderate
Prep time: 1hr
Serves: 4 people
Ingredients
Steam Buns
- 500g Plain flour
- 300ml Warm milk
- 10g Dry yeast
- 15g Sugar
- 10g Salt
- 20ml Oil
Beef Ribs
- 4 Beef short ribs (approx 250-400g each)
- 1tsp Fish sauce
- 1tbs Sriracha
- 2tbs Palm sugar
- 1tsp Dry ginger
- 1/4tsp Ground clove
- 1/4tsp Ground cinnamon
- 1/2tsp Garlic powder
Slaw
- 1 1/2cup Purple cabbage shaved
- 1/4cup Carrot shreded
- 1/4cup Spring onion finely sliced
- 1 Green capsicum finley sliced
- 1 Long red chilli finely sliced
- 40g Ginger finely sliced
- 10 Leaves thai basil chopped
- 5 Leaves mint
- 5 Sprigs coriander stalks and leaves
- 2tsp Rice wine vinegar
- Splash sesame oil
- 2 Limes zest and juice
Instructions
Steam Buns
- Combine all the ingredients in a kitchen mixer or a large bowl and mix until smooth and elastic
- Allow proving covered and lightly oiled until doubled in size
- Cut into approximately 60g balls and roll until firm
- Allow to prove again until the dough beings to sponge back (approximately 15-20min)
- Prepare a steamer basket
- Place dough balls into steamer on top of baking paper and steam for 8-10 minutes each
- Wrap and place aside prior to serving
Beef Ribs
- Combine all ingredients in a bowl and massage well into the beef ribs
- Prepare smoker to 110°C to130°C and place ribs in for 4 hours to smoker
- Wrap the ribs and allow to smoke for an additional 1.5-2hrs
- Ribs will be done when the meat reaches 95°C and begin to part or split when poked but not shred
- Allow resting for at least 30min
Slaw
- Finely slice all the ingredients and mix well
- Serve alongside the ribs and steamded buns
