A Selection of German meat, gherkins, caperberries and mustard with soft pretzel sticks and spicy pork meatballs with tomato sauce.
Although this recipe requires some effort the actual hands on time isn’t that consuming and the results really are worth the effort – share with friends who you want to impress!
Ingredients for 10 buns
For the beef
- 4 short beef ribs
- 10cm piece ginger, peeled and chopped
- 1 star anise
For the buns
- 260g plain flour
- 1 tsp baking powder
- 2 tsp sugar
- 2 tsp fast action yeast
- 50ml milk at room temperature
- 1 tbsp vegetable oil plus extra for greasing
For the chilli relish
- 1 tbsp vegetable oil
- 100g chilli, mixed red and green, deseeded and cut in strips
- 1 tbsp brown sugar
- 2 tbsp rice wine vinegar
- shredded carrot and spring onion
- 2 tbsp hoi sin sauce
- Preheat the oven to 160C/fan 140C/gas mark 3. Place the ribs in a roasting tin, scatter over the ginger and star anise and then just cover with hot water from the kettle. Cover tightly with foil and cook for around 2½ hours until the meat is falling off the bone. Drain discarding the liquid, aromatics and bones and then shred the meat using 2 forks. When ready to use heat the meat in small pan with the hoisin sauce and a little water.
- For the buns, sift the flour and baking powder into a large bowl. Add the sugar and yeast, then the milk, oil and about 50ml warm water. Mix to a dough and knead for a few minutes until smooth. Return to the bowl, cover with a clean cloth and set aside to rise for around an hour.
- Line 2 baking trays with parchment. Lightly oil a chopstick or wooden skewer. Tip out the dough onto a floured surface. Knead until smooth and then cut into 10 pieces. Roll each into a ball and then roll out to a flat oval using a rolling pin. Brush a little oil over the surface, place the oiled chopstick or skewer across the middle and fold over to make a half oval. Gently slide out the stick and place the bun on the baking tray. Repeat with the remaining dough. Cover the trays and leave to rise in a warm place for 30-40 minutes.
- To make the chilli relish, heat the oil in a pan, add the chillis and stir fry for around 10 minutes until softened. Stir in the sugar and vinegar and cook for 2-3 minutes until just sticky. Remove from the heat (this keeps in a sealed container in the fridge for up to a week).
- To steam the buns, heat a pan of water until boiling, place a lidded steamer over the top, lined with baking parchment. Steam the buns in batches for around 8 minutes until springy to the touch. Remove from the steamer, split and stuff with the beef, shredded vegetables and some chilli relish.
A soft, light Pinot Noir is an ideal match for these sticky beef bao buns.
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