About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Beef with a Chocolate Sauce | Main | Rosa di Parma »

East meets West - BBQ Beef Buns

By Kim

Ah beef, it’s what’s for dinner. Well, maybe not. Because today I chose to do a snack, a dim sum.

You see for me, this week wasn’t as much about coming up with a new recipe featuring the flavors as much as a new … technique. Because seriously, how many new recipes can you really come up with for beef (well, at least seven I guess.)?

So instead, I decided to combine two of my favorite dishes, barbecued beef and Char siu bau – pork buns (okay well, technically Char siu bau are steamed but I like my buns baked ;D).

So here’s what I did. The other night I made barbecue beef (actually, I made it a couple of weeks ago, with a Cooking Light recipe using flank steak but I didn’t like how that came out, so I did it again). This time I based it upon one of my favorite recipes that I got years ago from Taste of Home. Really, you can mix this up with anything. Put a little honey in sometimes, or maybe some maple syrup. The chipotle will make it spicy, don’t want it so spicy, leave the chili out but you get the idea.

Barbecue Beef

Ingredients

  • 2 large ONIONS, chopped
  • 1C ketchup
  • 1 1/4C beef broth
  • 1/4C cider vinegar
  • 1/4C packed brown sugar
  • 3T Worcestershire sauce
  • 2T mustard
  • 2T Molasses
  • 2T citric juice (normally I use lemon but this time I used fresh orange b/c I didn’t have lemon)
  • 1t salt
  • 1/4t chipotle chili powder
  • 1 canned chipotle chili, minced
  • 1 4lb boneless chuck roast
  • 2T canola oil

Directions

In a medium pot sauté the onions in 1T oil until they’re tender. Add everything else to the pot (except the meat), bring to a boil, lower heat and simmer for 15 minutes.

Meanwhile, brown the roast with 1T oil in an oven proof dutch oven. Pour sauce over meat, cover and put in a preheated 325 degree oven. Cook for 2 hours, turn and cook, covered for another 2 hours or until the roast is fork tender. Shred the meat with two forks, return to sauce and serve.

Now this makes a lot, and you only need like two cups (at most) for the buns, so go ahead and have this for dinner on hamburger rolls with some coleslaw.

Now for the buns.

Barbecue Beef Buns

It’s basically a sweet bread dough that you make so here you go.

Ingredients

  • 4T sugar, divided
  • 1/2 cup warm milk (like 105 – 110)
  • 1/2 cup warm water
  • 2t yeast
  • 2 1/4 – 2 3/4 cups flour
  • dash of salt
  • 1 egg yolk

Directions

I did this all in my kitchen aid. First I primed the mixing bowl. That’s when you put really hot water (from the tap) into it and let it sit for a minute. That way if the bowl is cold, it will warm it up so it doesn’t lower the temperature of liquids.

Next, I put the milk and water in the bowl, and dissolved 2T of the sugar into it. Then I sprinkled the yeast in and let it sit for about 10 minutes until it was foamy. If it doesn’t get foamy, either your yeast is dead or your liquids were too hot or too cold.

Barbecue Beef Buns

Add 2 1/4 cups flour, dash of salt and remaining sugar, mix until smooth and elastic, using the remaining flour as necessary. You can do this by hand, kneading for about five minutes.

Put into a bowl coated with cooking spray, turning to coat top, cover and let rise about 30 minutes or until it doubles in size. If you poke it with your fingers, and the indents remain, it's ready.

Barbecue Beef Buns

Take it out, and roll it into a 12” log (wipe your dirty minds!!). Cut into 12, one inch pieces and roll those into balls (again with your dirty minds?). Cover with a moist towel and let it rest for five minutes.

Flatten out a ball with a rolling pin into a four – six inch circle. Put 1T of the barbecue beef (hopefully cooled) into the middle and then stretch the dough over the top, twisting, sealing, pinching whatever. Place seam-side down on a baking sheet (leave space in between), and repeat with 11 remaining pieces (keep those covered while you work so they don’t dry out).

Barbecue Beef Buns

Cover the baking sheet and let it rise for 30 minutes.

Brush with beaten egg yolk (I like to add a splash of water to the yolk before I beat it).

Barbecue Beef Buns

Let rise for 15 minutes.

Bake for 20 or so minutes in a 350 degree oven until they’re golden brown. You can see some leaked; I need to seal them better next time.

Barbecue Beef Buns

Done!

Barbecue Beef Buns


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Comments (1)

Kim-These look so good! Yum! Now I'm craving bbq buns.

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The previous post in this blog was Beef with a Chocolate Sauce.

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