Chinese Style Bao Bun with Pickled Red Onion
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*Bao Buns, 12 each
1 pound, Boneless beef ribs
1 tablespoon Chinese Five Spice
2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, chopped
12 fluid ounces beef stock
8 fluid ounces Hoisin sauce
1 tablespoon ginger, grated
3 green onions, cut on the bias
*available in most Asian markets in the freezer section
Pickled Red Onion
1 Medium red onion
5 fluid ounces red wine vinegar
1 ½ tablespoon sugar
1/2 tablesppon salt
2 fluid ounces red wine
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
Pickled Red Onion
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.
Recipe for the National Onion Association by Aran Essig, executive chef, University of Northern Colorado. Image provided by the National Onion Association.