Beef cheek bao bun
Ren+Bos Beef Cheek Bao
Ren+Bos Smoked Beef Cheeks
3-4 Ren+Bos Beef Cheeks
Salt to taste
Pepper to taste
Preheat your grill or smoker to 275F. Smoke for about 5 hours, until the internal temperature reaches 205 F. Slice into 1/4” thick slices.
For the Bao:
8-10 Bao Buns, frozen or freshly made
Pickled Red Onion
Yum Yum Sauce or Sriracha/Spicy Mayo
Smoked Ren+Bos Beef Cheeks, sliced
Steam the Bao Buns according to the package instructions, or about 8 minutes using a bamboo steamer.
Spread each bun with a small amount of Yum Yum Sauce or Sriracha Mayo. Add 1-2 slices of smoked beef cheek, and top with pickled carrots, daikon, red onion, and fresh cilantro.
1 cup apple cider vinegar
1 cup water
1 T Kosher salt
1 1/2 tsp sugar
1 tsp peppercorns
1 tsp mustard seeds
Pinch of red pepper flakes
2 garlic cloves
Red Onion, sliced thin
Place the carrots, daikon, and red onions into individual jars.
Bring the pickling ingredients to a boil and pour over the carrots, red onions, daikon in the jars. Let sit at room temp for 30 minutes before covering and refrigerating. Pickles will be even better after a few days. Keep refrigerated.
*This is a good base recipe that you can adjust to your personal taste, by adding or removing the herbs and seasonings.
3 T Mayonnaise
1 T Sriracha, Gochujang, Sambal or other Spicy Asian Chili Sauce
Mix the Mayo and spicy sauce of choice together in a small bowl. Keep refrigerated.