Ingredients
For the bao
500 gr bread flour
225 ml water
60 ml vegetable oil
50 gr sugar
10 gr salt
10 gr dry yeast
1 free range egg
For the short rib
3 - 4 lb bone in short rib
1 tbsp tomato paste
1 glass of excellent red wine
1 cup beef stalk
1 carrot (cubed)
1 onion (cubed)
1 rib of celery (cubed)
Atlantic sea salt
Black pepper
Thyme
Rosemary
Avocado oil
For the slaw
2 orange carrot
2 yellow carrot
2 watermelon radish
2 Persian cucumbers
1 tsp sugar
1 tsp salt
¼ - ⅓ cup sherry vinegar
Tools
Cast iron pan
Kitchen tongs
Aluminum foil
Towel
Stand mixer
Hook attachment
Scale
Bamboo steaming basket
Parchment paper
Knife
Cutting board
Directions
Step 1
Start with the short rib: dry the short rib with a paper towel. Coat with salt and freshly ground black pepper.
3 - 4 lb bone in short rib
Black pepper
Atlantic sea salt
Step 2
In a hot cast iron pan, add avocado and sear the short rib to perfection (you really wanna get a good browned crust).
Avocado oil
3 - 4 lb bone in short rib
Step 3
Drain some of the fat, then remove the short rib and set aside. Add onion, carrot and celery and cook until soften, scrape the pan.
1 onion (cubed)
1 carrot (cubed)
1 rib of celery (cubed)
Step 4
Add the tomato paste and cook for several more minutes.
1 tbsp tomato paste
Step 5
Deglaze the pan with red wine and reduce by half, continuing to scrape the pan.
1 glass of excellent red wine
Step 6
Add the short rib back to the pan and cover with beef stock. The meat should be nearly covered, then add the rosemary and thyme.
1 cup beef stalk
Thyme
Rosemary
Step 7
Let the meat cook low and slow in a preheated oven at 350F or 170C for 3 hours or until very tender (you can also cook on the stove on low heat).
Step 8
Make the bao: to a stand mixer’s bowl, add the ingredients in that sequence- water, yeast, sugar, egg, flour, oil and salt.
225 ml water
10 gr dry yeast
50 gr sugar
1 free range egg
500 gr bread flour
60 ml vegetable oil
10 gr salt
Step 9
Set you mixer on slowest speed and knead for 12 min (if you don’t have a stand mixer you can knead the dough by hand for 14 minutes).
Step 10
Round the dough into a tight ball and let it rest, covered, until doubled in size.
Step 11
After the dough has doubled in size, divide it into 10 gr pieces. Yes, these are very small pieces.
Step 12
Open each piece with your hand into a strand, keeping the center thicker than the edges. It will result in a beautiful bao.
Step 13
Braid the strands into a beautiful tiny challah, and place it on a piece of parchment paper, a little bigger than the challah.
Step 14
Place the challah (on the parchment paper) in a bamboo steaming basket. Your challah baos are gonna proof in the basket so we don’t need to transfer them once they are proofed and ready to be cooked.
Step 15
In the meantime make the quick slaw: cut the veggie into thin juliennes, add the sugar, salt and sherry vinegar. Set aside.
2 orange carrot
2 yellow carrot
2 watermelon radish
2 Persian cucumbers
1 tsp sugar
1 tsp salt
¼ - ⅓ cup sherry vinegar
Step 16
Once the challah baos have doubled in size, steam them for 10 min.
Step 17
Remove the short rib from the pan, you know they are ready when they break apart super easily.
Step 18
Reduce the juices from the pan into a beautiful sauce by simply cooking down the juices on high heat, stirring constantly.
Step 19
Open a challah bao in half, add a Tbsp of short rib, decorate with the slaw, and add the reduced juices on top.
Step 20
What a bite! YASSS!
