Braised Beef Brisket Gua Bao with Quick Slaw
These soft steamed buns cradle tender braised beef brisket, crisp cucumber ribbons, a bright homemade slaw and crunchy shallots for a satisfying handheld meal. The slow-cooked brisket absorbs ginger, star anise and soy, creating deep savoury notes balanced by the fresh slaw. Gua bao are ideal for casual gatherings, we…
Braised Beef Brisket Gua Bao with Quick Slaw
Gua bao are Taiwanese steamed buns that open like a pocket, perfect for generous fillings. This version draws on the natural-ingredient approach of Perth food trucks by using grass-fed brisket slowly simmered until it shreds easily. The braising liquid reduces into a glossy sauce that clings to the meat without becoming heavy. A quick-pickled slaw of cabbage, carrot and rice vinegar adds acidity and crunch that cuts through the richness. Difficulty is moderate: the dough requires a short knead and two rises, while the brisket needs three hours of unattended oven time. Serve at casual dinners, market-style picnics or as part of a larger Asian-inspired spread. The buns freeze well, so you can prepare components ahead and assemble fresh when needed. Adjust chilli heat to taste and swap beef for the citrus-tofu variation if preferred.
Ingredients
- 800 g beef brisket (trimmed and cut into 4 cm chunks)
- 30 g fresh ginger (sliced)
- 3 whole star anise
- 60 ml light soy sauce
- 300 g plain flour
- 7 g instant yeast
- 25 g caster sugar
- 150 g red cabbage (finely shredded)
- 1 medium carrot (julienned)
- 30 ml rice vinegar
- 1 small cucumber (thin ribbons)
- 4 whole shallots (thinly sliced and fried until golden)
Method
- Combine flour, yeast, sugar and 180 ml warm water in a bowl; knead 8 minutes until smooth and elastic, then cover and rest 60 minutes until doubled.
- While dough rises, sear beef chunks in a heavy casserole over medium-high heat until deeply browned on all sides, about 8 minutes total.
- Add ginger, star anise and soy sauce plus 400 ml water; bring to a simmer, cover and transfer to 160 °C oven for 3 hours until meat shreds easily.
- Remove brisket, strain and reduce braising liquid to a glossy sauce, then shred meat and toss back into the reduced sauce.
- Divide dough into 8 pieces, roll each into an oval, brush with oil, fold in half and proof 30 minutes until puffy.
- Steam buns in batches over simmering water for 10 minutes until glossy and fully cooked through; keep warm in a cloth.
- Toss cabbage and carrot with rice vinegar and a pinch of salt; let stand 10 minutes to soften slightly while assembling.
- Open each warm bun, fill with beef, cucumber ribbons, slaw and a generous sprinkle of crispy shallots; serve immediately.