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BRISKET BURNT ENDS ASIAN BAO BUNS WITH RADISH SRIRACHA SLAW AND PICKLES

Directions

  • Mix the mayonnaise, sesame oil, lime and sriracha in a bowl. Taste to check spice and add more sriracha if desired. Toss the dressing with the radishes and carrots and set aside.
  • Heat the Brisket Burnt Ends.
  • Heat the premade lotus leaf bao either in a stovetop bamboo steamer or in the microwave for 30 seconds, or until the bao are thawed, lite, and fluffy.
  • To assemble, open the bao. Place a layer of the pickle slices on the bottom. Then mound the brisket burnt ends. Top that with the radish ‘slaw and garnish with cilantro. Serve.

Ingredients

  • 1 package of Grobbel’s Gourmet Smokehouse Brisket Burnt Ends
  • 1 package of frozen lotus leaf bao buns, can be found at most Asian grocers and online
  • ½ cup radishes, shredded or finely sliced
  • ½ cup carrots, shredded or finely sliced
  • ½ cup mayonnaise
  • 3 tablespoons sesame oil
  • 1 lime, juiced
  • 1 tablespoon sriracha, or more to taste
  • ½ cup sliced pickles, we recommend Topor’s Pickles
  • Cilantro to garnish

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BRISKET BURNT ENDS ASIAN BAO BUNS WITH RADISH SRIRACHA SLAW AND PICKLES