INGREDIENTS

Brisket
2kg x Melaleuka Farm brisket

Char Sui Stock
250mL salt reduced soy sauce
250mL cup honey
1 red chilli, chopped
2 cloves garlic chopped
15g ginger, chopped
4 coriander stems, chopped
300g brown sugar
2 pieces star anise
1L water

Black Bean Dressing
4 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1 shallot, finely chopped
¼ garlic clove, grated
½ tablespoon black bean, chopped
2 tablespoons olive paste
1 orange zest
6 tablespoons spanish olive oil

To serve
2 x packets urban eats Bao Buns (Aldi)
Kewpie sriracha
Finely shredded iceberg lettuce
Fresh coriander
Sliced red onion
Crispy fried shallots
Red chilli, sliced

METHOD

Preheat oven to 140℃
Put the brisket into a tray with char sui stock, cover and place in the oven covered for 3-4 hours or until fork tender.
Cool brisket slightly, remove from stock and shred with two forks
Cover the brisket with some of the leftover char siu stock and keep warm
Place all black bean dressing ingredients into a bowl and whisk until combined and set aside
Steam 8 bao buns until soft and fluffy
Line baos with a little kewpie sriracha, fill with warm shredded beef, iceberg lettuce, red onion, black bean dressing
Garnish with coriander, chilli and crispy fried shallots

INGREDIENTS

Filling:
3 tablespoons peanut oil
1 teaspoon fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
½ a brown onion, finely diced
1 shallot, finely sliced
100g stringless beans, sliced
300g Melaleuka Farm beef mince
150g raw prawn flesh, chopped roughly
½ a carrot, finely diced
1 red chilli, finely chopped
1 teaspoon black pepper, finely cracked
100g water chestnuts, chopped

Sauce:
1 ¼ teaspoons cornflour
3 tablespoons water
1 ½ tablespoons soy sauce
1 teaspoon abc dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 tablespoons chinese cooking wine
1 teaspoon sugar

To Serve:
16 - 20 small cos lettuce leaves, washed and chilled
Crispy shallots
Finely sliced spring onions
Chopped chilli
Bean shoots
Coriander
Lime wedges

METHOD

Mix cornflour with 1 tbsp water until lump free. Then add remaining sauce ingredients and mix.
Heat oil in a wok over high heat. Add garlic and ginger, give it a quick stir then add onion, shallots and green beans and cook for 1 minute.
Add beef, chopped prawn flesh
Add the carrot, chestnuts, chilli, pepper & cook for 2 mins until the carrot is softened and beef is cooked through.
Add Sauce and cook for 1 ½ minutes or until it thickens & is glossy, stir through the filling.
To serve, spoon some filling into a lettuce leaf, and top with spring onions, coriander, chilli, bean shoots, crispy shallots and garnish with lime wedges.

INGREDIENTS

Sea salt & cracked pepper

Beef tallow or olive oil

BBQ with a lid

Probe thermometer (Can be cheap!)

A big hunger!

METHOD

1. Season

Season with sea salt & cracked pepper on all sides. For best results let your cut reach room temp (25mins) before cooking.

2. Roast

Insert a probe thermometer into the thickest part of the cut. Rub some tallow or olive oil on both sides before placing on a raised rack in the BBQ with the lid closed.

 3. Monitor

Keep an eye on the probe and remove steak when desired temp is reached.

55°C medium rare
60°C medium
65°C medium well
70°C well done

 4. Wrap

Remove from the BBQ and wrap in foil and let rest for at least 15mins.

5. Sear

Place the steak back on thegrill plate on high heat and sear on all sides.

6. Enjoy

No need to rest again, just cut and serve with your favourite garnish or butter.