Gua Bao

Instructions

1. 1 Place the beef brisket in a heavy pot and add the soy sauce, rice wine, brown sugar, five-spice powder, ginger slices, and enough water to cover the meat by two centimetres. Bring to a boil over high heat, skimming any foam that rises.
2. 2 Reduce the heat to very low, cover tightly, and braise the beef for two to two and a half hours, turning it once halfway through. The meat is done when it can be easily shredded with two forks but still holds together when sliced.
3. 3 Remove the beef from the braising liquid and let it rest for ten minutes. Strain the liquid and simmer it over medium heat for ten minutes to reduce it to a concentrated, glossy sauce. Slice the beef across the grain into five-millimetre pieces.
4. 4 Prepare the steamed buns by setting up a bamboo steamer over a pot of simmering water. Steam the bao buns for five to seven minutes until they are puffy, pillowy soft, and slightly glossy on the surface.
5. 5 Prepare the garnishes by squeezing excess liquid from the pickled mustard greens and chopping them finely. Place the crushed peanuts in a small bowl and pick the cilantro sprigs, keeping the tender leaves and stems intact.
6. 6 Open each steamed bun along its fold and place two to three slices of braised beef inside. Top with a spoonful of pickled mustard greens, a generous sprinkle of crushed peanuts, and a few cilantro sprigs.
7. 7 Drizzle each assembled gua bao with a little of the reduced braising sauce and a drop of sesame oil. Serve immediately while the buns are still warm and the contrast between the soft bread, rich meat, and crunchy peanuts is at its best.