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 Carrots

Pickled Daikon

Pickled Red Onion

Yum Yum Sauce or Sriracha/Spicy Mayo

Cilantro

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.


Quick Pickles:

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

Carrots, julienned

Daikon, julienned

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.


Spicy Mayo:

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.