Chinese Style Bao Bun with Pickled Red Onion
**Beef Bao Bun**
12 Bao Buns (available in most Asian markets in the freezer section)
1 pound boneless beef ribs
1 tablespoon Chinese Five Spice
2 tsp salt
1 tsp black pepper
4 cloves garlic, chopped
1 ½ cups beef stock
1 cup Hoisin sauce
1 tablespoon ginger, grated
3 green onions, cut on the bias
**Pickled Red Onion**
1 medium red onion
2/3 cup red wine vinegar
1 ½ tablespoon sugar
1/2 tablespoon salt
¼ cup red wine
Slice Onions in half, then slice ¼ inch. In a sauce pot, combine the vinegar, sugar, salt, wine and cloves. Place the onions in the liquid. Bring to a simmer and simmer for 3-4 minutes swirling the pan to ensure all the onions are exposed to hot mixture. Remove from heat and allow to steep for 15 minutes. Place into a clean container and place in refrigeration for at least 2 hours. Onions should be submerged in the liquid.
Rub the beef with the Five Spice, salt and pepper. Heat a sauté pan and sear the beef on all sides. Remove the beef and place in a baking dish. Add the garlic to the pan and sauté briefly. Deglaze the pan with beef stock and bring to a simmer, scraping up any bits that may have been caramelized to the bottom of the pan. Add the hoisin sauce and the ginger to the simmering stock. Pour the stock over the beef.
Cover the baking dish with parchment and aluminum foil and place into a 350 degree oven for 2 hours or till the beef can be pulled apart with a fork.
Remove beef from the stock and allow to cool slightly before shredding with a fork.
Place the remaining stock into a saucepan and place over medium heat. Reduce it by half or until it is thickened, so it can coat the back of a spoon.
Toss the shredded beef with the sauce.
Place beef between the bao buns and garnish with pickled red onion and green onion. Serve while warm.
Recipe for the National Onion Association by Aran Essig, executive chef, CEC, CCA, University of Northern Colorado. Image by National Onion Association