Corned Beef and a Cabbage Slaw on Sweet Potato Steamed Buns
A twist on a classic boiled dinner that sends it in a Korean direction with gochujang and sweet potato steamed buns.
Servings: 16 buns
Ingredients
- 4-5 pound brisket
- 1/2 cup salt
- 2 tablespoons allspice
- 5 cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 2 teaspoons mustard seed
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon gochujang
- 1/2 tablespoon brown sugar
- 1/2 tablespoon sriracha
- 1 clove garlic grated
- 1/4 cup rice vinegar
- 1 cup water
- 2 sweet potatoes
- 1/3 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 3.5 cups flour
- 1.5 cups shredded cabbage
- 1.5 cups shredded carrot
- grated ginger
- grated garlic
- mayo
- sriracha
- cilantro
- scallion
- rice vinegar
- sesame seed
- salt
Instructions
- Grind all the spices together in a spice grinder. Coat your brisket in the spice and put it into a plastic zip lock for 5 days.
- Mix a tablespoon of gochujang, brown sugar, sriracha, grated garlic, and 1/4 cup of rice vinegar. Add about a cup of water and mix. Rinse the salt off the brisket well and pour the gochujang mixture over the brisket. Cover and bake at 300 for about 4 hours until tender. Slice against the grain.
- Sweet Potato Steamed Buns Bake 2 sweet potatoes until very tender. Mash. Mix 1/3 cup of warm water with a tablespoon of active dry yeast and a tablespoon of sugar. Allow to sit for about a half hour until frothy. Mix in the sweet potato and 3 and a half cups of flour. Mix well. Pour out on to a floured surface and knead for at least 12 minutes. Mine also kept eating up the flour as I kneaded it, so I had to add more flour to the board often. It probably took on a whole additional cup of flour! basically how much flour you need depends on your sweet potatoes and the type of flour you use and the humidity and the local tidal schedule and how far away the equinox is. Anyway, after you knead it, let it sit covered for about 45 minutes until it has doubled. Chop it into 16 buns and shape them. Place each on it's own small piece of parchment. Make an x score on top of each one. Allow to rest another 30 minutes before steaming. Steam on high for about 10 minutes.
- Slaw Shred equal parts carrot and cabbage. Mix in grated ginger and garlic, a little mayo, sriracha, cilantro, green onion, rice vinegar, salt, and sesame seeds. Yum!