Bao with Wagyu Beef Short Ribs!
The meat was deboned.
It was packed with beef stock and whole peppercorns.
Cooked for 48 hours at 57 degrees in sous vide.
After 48 hours, I took the meat out, patted it dry, and cut it into thick slices (along the grain).
The thick slices were seared in a very hot pan with a little oil.
Once nicely browned on both sides, I poured homemade hoisin sauce over and let it caramelize, so it adhered to the meat.
Cut into slices (against the grain) and served in a bao bun with toppings of your choice.
Perfectly tender.
Lots of flavor.
Short ribs remain a cut best suited for long cooking methods – whether wagyu or not.
Unless, of course, you cut it into very thin slices against the grain and flash fry it, as they often do in Korea.
I made and steamed my bao myself – always use this recipe.
Hoisin Sauce:
Soy sauce
Brown sugar
Rice vinegar
Peanut butter
Garlic
Sesame oil
Pepper
Chili
Blend?
I eyeball it. But you can find many recipes online.
So search if you want a standard recipe to start with.
I added a bit more water and probably more soy sauce and brown sugar than most recipes recommend.
I also use soy sauce with less salt.
For this dish, it’s good if it’s a bit runny – makes it easier to work with in the pan.
And it can nicely reduce around the meat.
