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Evans & Tate Classic Shiraz with Beef Brisket Bao

– Shu Ying Sengmany

12
Apr

Anyone still on the Bao train? For those unfamiliar with this popular Chinese and Taiwanese street snack, it is a steamed flat bun folded over a stewed meat of choice. The slightly sweet bun and its pillowy texture perfectly balance the savoury flavours of the meat and condiments. When WA chef Don Hancey suggested pairing our Classic Shiraz with bao buns, I was all over it like white on rice. Not only is it easy to make but the pun opportunities are endless. Your friends will bao down to your masterpiece. How bao that?

Of course, we always need to get a few words from the man himself. Don Hancey explains how this is the perfect pairing:

“There is a somewhat questionable school of thought that predicate that many Asian foods defy a suitable wine partner, especially when the wine is red. In this case, the brisket does most of the heavy lifting which is why the Shiraz sit so comfortably alongside. The richness of the flesh, gentle layers of steamed bun and creaminess of mayo all lend to a traditional weight for weight food matching that defines texture and mouth feel by every measure. By cooling the Shiraz, there is a lovely muting effect that allows the lightly pickled vegetable to play their part and make this a matching for the ages.”

EVANS & TATE CLASSIC SHIRAZ

INGREDIENTS

  • 1kg brisket trimmed
  • 350ml beef stock
  • 150g honey
  • 150ml soy sauce
  • 1 large piece of giner
  • 4 cloves of garlic

ASIAN SLAW

  • 1/2 wombok (Chinese Cabbage)
  • 1 green capsicum, seeds removed and sliced
  • 1 carrot, peeled and sliced
  • 4 green onions

DRESSING

  • 3 teaspoons of lime juice
  • 3 teaspoons of fish sauce
  • 3 teaspoons of Sriracha

BRAISED BEEF BAO WITH PICKLED ASIAN SLAW

Preheat oven to 180C. Season brisket generously with kosher salt and black pepper. Place in a coverable baking vessel. Bring beef stock to boil in saucepan. Add stock to baking vessel until brisket is covered halfway. Cover and place in oven for 30 minutes. Drop temperature to 160C and cook for 2-3 hours until the beef is falling apart. Add more stock as needed to keep brisket submerged. Once tender enough, chop beef into bite sized pieces.
For glaze:
Add honey, soy sauce, ginger, garlic and corn starch to food processor and blend until mixture is very smooth. Adjust seasoning with honey and soy sauce as needed. Add sesame seeds when done.
For bao:
Combine chopped brisket and glaze. Steam frozen buns for three to four minutes until pillow-like in texture. Fill buns with glazed brisket. Place a small amount of slaw and coriander in each bao and serve immediately.

TIP

Mix mayonnaise with Sriracha sauce for extra flavour.

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