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Sticky Angus Reserve Beef Cheek Bao Buns with Red Cabbage and Kewpie Mayonnaise

Serves
20
Prep
8 hours
Cook
3 hours
Difficulty
Medium
Ingredients.
  • 6 × 300–350g Angus Reserve beef cheeks
  • 1 quantity master stock
  • 1 cup Kewpie mayonnaise
  • ¼ small red cabbage, finely shredded
  • 2 carrots, peeled and finely shredded
  • ½ bunch coriander, chopped
  • 20–24 bao buns
  • For the master stock:
  • 8 cloves garlic, peeled
  • 15 white peppercorns
  • Vegetable oil
  • ½ cup Chinese cooking wine
  • ½ cup thick sweet soy sauce
  • 1 cup oyster sauce
  • 1 stick cassia bark
  • 3 star anise
  • 1 cup light soy sauce
  • 8 cups good-quality chicken stock
  • 2 × 4 cm (1¼ in) pieces ginger, peeled and chopped
Method.
  • Master stock: Pound the garlic and peppercorns into a paste. Fry in a little oil until fragrant and lightly golden.
  • Deglaze with the cooking wine, then add the remaining ingredients. Bring to the boil, skimming off any scum and excess oil.
  • Simmer for 20 minutes, then strain, discarding all solids.
  • The stock is now ready to use for cooking meat or poultry. Strain the stock after each use and refresh with more ginger and spices each time. Note that the stock can become quite strong after several uses, so you may prefer to start again from scratch when needed.
  • Place the beef cheeks into the prepared master stock and bring to a simmer. Cover with foil, then place in an oven set at 150°C for 1½–2 hours. Cook until the meat just begins to yield but is not fully cooked.
  • Remove from the master stock and place on a tray to cool, pressing with an additional tray on top. Refrigerate overnight until chilled.
  • Once cool, thinly slice (approximately 1 mm thick; if possible, use a meat slicer).
  • Thread the beef onto skewers in a ribbon-like fashion.
  • Once all the meat is skewered, place into a lightly oiled hot pan and cook on each side until golden and crisp, rotating as they cook.
  • Mix the red cabbage, carrots, and coriander, then set aside.
  • Steam the bao buns for 8–10 minutes.
  • Fill each bao bun with a little slaw, the meat (removed from the skewer), and Kewpie mayonnaise. Serve immediately.
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