Lemongrass Beef Brisket Bao Buns
with Pickled Cucumber & Sriracha Corn Cob
Bring a bit of colour and crunch to your next dinner time with these bao buns slathered with hoisin sauce, brimming with tender pork and packed with a vibrant salad. Why not add a delicate sprinkle of chilli for a kick of heat to really round out this show-stopping meal?!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
slow-cooked beef brisket
½ packet
Ginger Lemongrass Paste
1 cob
corn
1
cucumber
1 packet
mayonnaise
(Contains Egg;)
1 packet
sriracha
½
Long Chilli (Optional)
1 packet
coriander
1 packet
mixed salad leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
6
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging and the soy sauce over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef and spread over gingerlemongrass paste (see ingredients). • Roast, uncovered, until browned and heated through, 8-10 minutes.
• While the pork is roasting, cut corn cob in half. Place corn on a lined oven tray. • Drizzle with olive oil and season with salt and toss to coat. Roast until tender and slightly charred, 15-20 minutes. Remove from the oven, set aside and cover to keep warm.
• Slice cucumber into thin sticks. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• SPICY! Use less sriracha if you're sensitive to heat! When the brisket has 10 minutes remaining, in a small bowl, combine mayonnaise and sriracha. Set aside. • Thinly slice long chilli (if using). • Roughly chop coriander. • In a large bowl, combine mixed salad leaves, coriander, chilli, and a drizzle of olive oil. Season with salt and pepper. • Sprinkle salad with crushed peanuts.
• Place bao buns on a micro-wave safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside for 1 minute.
• Shred beef brisket using two forks then stir through sweet chilli sauce. Drain cucumber. • Uncover, then gently open the buns, and fill with pickled cucumber, lemongrass beef brisket and some salad. • Bring everything to the table to serve. Serve baos with corn cob, and any remaining salad. • Drizzle sriracha mayo over the corn to serve. Enjoy!