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Short Rib Challah Bao

cook:

4 h

0.0

(2)

Not everyday I have the opportunity to collaborate with a perfect fit to my craft. A baker meets Max the Meat Guy! Max and I created for you a take on a Chinese bao sandwich, with a challah shaped bao, slow cooked short rib and a colorful slaw. The combination of flavors works so well in this sandwich. You might think it’s a complicated dish to make (because it has a decent amount of ingredients) but actually it’s a super easy going recipe. The bite is so rewarding, it is a perfect dish to serve to your friends and family when they come over.

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Picture for Short Rib Challah Bao

US

original

metric

Ingredients

For the bao

bread flour

500 gr bread flour

water

225 ml water

vegetable oil

60 ml vegetable oil

sugar

50 gr sugar

salt

10 gr salt

dry yeast

10 gr dry yeast

free range egg

1 free range egg

For the short rib

bone in short rib

3 ½ lb bone in short rib

tomato paste

1 tbsp tomato paste

of excellent red wine

1 glass of excellent red wine

beef stalk

1 cup beef stalk

carrot (cubed)

1 carrot (cubed)

onion (cubed)

1 onion (cubed)

rib of celery (cubed)

1 rib of celery (cubed)

Atlantic sea salt

Atlantic sea salt

Black pepper

Black pepper

Thyme

Thyme

Rosemary

Rosemary

Avocado oil

Avocado oil

For the slaw

orange carrot

2 orange carrot

yellow carrot

2 yellow carrot

watermelon radish

2 watermelon radish

Persian cucumbers

2 Persian cucumbers

sugar

1 tsp sugar

salt

1 tsp salt

sherry vinegar

⁵⁄₁₆ cup sherry vinegar

Directions

Step 1

Start with the short rib: dry the short rib with a paper towel. Coat with salt and freshly ground black pepper.

bone in short rib

3 ½ lb bone in short rib

Black pepper

Black pepper

Atlantic sea salt

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

Avocado oil

bone in short rib

3 ½ 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.

onion (cubed)

1 onion (cubed)

carrot (cubed)

1 carrot (cubed)

rib of celery (cubed)

1 rib of celery (cubed)

Step 4

Add the tomato paste and cook for several more minutes.

tomato paste

1 tbsp tomato paste

Step 5

Deglaze the pan with red wine and reduce by half, continuing to scrape the pan.

of excellent red wine

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.

beef stalk

1 cup beef stalk

Thyme

Thyme

Rosemary

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.

water

225 ml water

dry yeast

10 gr dry yeast

sugar

50 gr sugar

free range egg

1 free range egg

bread flour

500 gr bread flour

vegetable oil

60 ml vegetable oil

salt

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.

orange carrot

2 orange carrot

yellow carrot

2 yellow carrot

watermelon radish

2 watermelon radish

Persian cucumbers

2 Persian cucumbers

sugar

1 tsp sugar

salt

1 tsp salt

sherry vinegar

⁵⁄₁₆ 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!

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