Recipe of Ultimate Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns is 18 buns. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns estimated approx 8 hours.

To get started with this particular recipe, we must prepare a few components. You can have Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns using 35 ingredients and 10 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns:

1. 2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs (cut into 2 inch sections)
2. Kosher Salt & Freshly Ground Black Pepper (to season)
3. Grapeseed Oil (to sear)
4. 2 CUP Beef Stock (divided)
5. 1 CUP Low Sodium Soy Sauce
6. 1/2 CUP Rice Wine Vinegar
7. 1/2 CUP Brown Sugar
8. 1/2 CUP Mirin
9. 2 TBSP Ginger Root (minced fine)
10. 2 TBSP Garlic (minced fine)
11. 1 (8 OZ) CAN Pineapple (crushed in juice)
12. Pickled Vegetables
13. 2 Carrots (peeled and cut into thin julienne strips)
14. 2 Cucumbers (cut into thin julienned strips)
15. 1/2 Daikon Radish (cut into thin julienned strips)
16. 1 Red Onion (cut into thin julienned strips)
17. Pickle Brine
18. 3 CUP Distilled White Vinegar
19. 2 CUP White Sugar
20. 3/4 CUP Kosher Salt
21. 1 CUP Rice Wine Vinegar
22. 1 CUP Water
23. 6 Garlic Cloves (smashed)
24. 1 PIECE Ginger Root (4 inch piece, peeled and minced fine)
25. 4 Thai Chiles (stems removed)
26. Steamed Buns
27. 2 1/4 CUP All Purpose Flour (plus extra for dusting)
28. 1 1/2 TBSP Sugar (plus a pinch)
29. 1 TSP Instant Yeast
30. 1/5 CUP Milk
31. 1/2 TSP Kosher Salt
32. 4/5 CUP Warm Water (80 degrees)
33. 1 TBSP Grapeseed Oil (plus extra for greasing and brushing)
34. 1 TBSP Rice Vinegar
35. 1 TSP Baking Powder

Steps to make to make Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns

1. PREPARING THE FULLBLOOD WAGYU SHORT RIBS Season the cut Fullblood Wagyu short ribs with kosher salt and freshly ground black pepper. Heat a large stainless steel sauté pan on medium-high heat. Add enough grapeseed oil to coat the bottom of the pan. Once the pan and oil are hot, add 4-5 pieces of the cut and seasoned short ribs. Sear the beef on both sides for 2-3 minutes per side. The goal is to achieve a nice caramelization and crust.
2. Remove the short ribs from the pan, and place them in a crock pot. Deglaze the pan with a 1/2 cup of beef stock, while scraping up any bits left behind. Reduce the beef stock by half, and then add it to the crock pot. Return the pan to medium-high heat, and repeat the above steps until all of the short ribs are seared and in the crock pot.
3. PREPARING THE CROCK POT Once all of the short ribs are in the crock pot, turn it on low. Add in the remaining beef stock (1 1/2 cups), low sodium soy sauce, rice wine vinegar, brown sugar, mirin, minced ginger root, minced garlic, and crushed pineapple.Cook on low for 8 hours.
4. Remove the Fullblood Wagyu short ribs from the crock pot, and place them in a bowl. Shred the beef with two forks. Put the juices from the crock pot in a large pot on the stove. Reduce the liquid down to 1 1/2 cups.Once the liquid is reduced, mix it into the bowl with the shredded Fullblood Wagyu short ribs
5. PREPARING THE PICKLED VEGETABLES Place all of the cut vegetables (carrots, cucumbers, radish, and red onion) in a large bowl or tupperware. Proceed to making the pickle brine
6. PREPARING THE PICKLE BRINE In a large stock pot, add all of the pickle brine ingredients (distilled white vinegar, white sugar, kosher salt, rice wine vine-gar, water, smashed garlic cloves, peeled and minced ginger root, and Thai chiles).Bring to a simmer, and then let cool for 20 minutes. Pour the cooled brine over the cut vegetables. Refrigerate for at least 4 hours to allow the vegetables to marinate in the pickle brine
7. PREPARING THE STEAMED BUNS Mix together the all purpose flour, sugar, instant yeast, and kosher salt in a large bowl. Add in the milk, grapeseed oil, rice vinegar, and water. Mix into a dough, adding a little extra water if needed. Mix in a stand mixer with a dough hook for 5 minutes or until smooth. Then, cover with a damp cloth, and leave the dough to rise for 2 hours or until doubled in size.Tip the dough out onto a clean work surface, and punch it down.
8. Flatten the dough with your hands, then sprinkle1 teaspoon of baking powder over it.Knead for 5 minutes. Using a bench knife and kitchen scale, cut the dough and weigh it out to 1.7 ounce pieces. You should have 18 dough pieces total.In the palm of your hand, roll each dough piece into a round ball. Leave them to rest for 2-3 minutes.Using a rolling pin, roll out each dough ball, one by one, into an oval shape (about 3-4 mm thick)
9. Rub the surface of the dough ovals with grapeseed oil. Then, brush a little oil over a chopstick.Place the oiled chopstick in the center of each oval. Fold the dough over the chopstick. Then, slowly pull out the chopstick.Cut 18 squares of baking parchment, and put a bun on each piece of parchment paper. Transfer the 18 buns to a baking tray. Cover with a clean tea towel or lightly oiled cling film. Leave in a warm place for 1 hour and 30 minutes, or until doubled in size.
10. FINAL STEPS Heat a large bamboo steamer over a medium-high heat. Steam the buns for 8 minutes until puffed up (you’ll need to do this in batches).Once steamed, open each bun and fill it with our Hawaiian style braised Fullblood Wagyu short ribs and pickled vegeta-bles. Eat the steamed buns while they’re still warm.Enjoy!

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