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!
Korean Bao Brisket
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Korean Bao Brisket
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
2 hours
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.