How to Make Homemade Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, hawaiian style braised fullblood wagyu short rib steamed buns. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook hawaiian style braised fullblood wagyu short rib steamed buns using 35 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Hawaiian Style Braised Fullblood Wagyu Short Rib Steamed Buns:

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

Steps 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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