Hawaiian Braised Wagyu Short Rib Steamed Buns

195

The Fullblood Wagyu beef short ribs are seared to achieve a nice caramelization and crust before being slow-cooked in a crockpot for several hours. The tenderness of the beef, allows it to easily fall apart. Serve on steamed buns and top with pickled vegetables that are marinated in pickle brine.

2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs ( cut into 2-inch sections )
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil ( to sear )
2 cups Beef Stock ( divided )
1 cup Low Sodium Soy Sauce
1/2 cup Rice Wine Vinegar
1/2 cup Brown Sugar
1/2 cup Mirin
2 tbsp. Ginger Root ( minced fine )
2 tbsp. Garlic ( minced fine )
1 8 oz. CAN Pineapple ( crushed in juice )
Pickled Vegetables :
2 Carrots ( peeled and cut into thin julienne strips )
2 Cucumbers ( cut into thin julienne strips )
1/2 Daikon Radish ( cut into thin julienne strips )
1 Red Onion ( cut into thin julienne strips )
Pickle Brine:
3 cups Distilled White Vinegar
2 cups White Sugar
3/4 cup Kosher Salt
1 cup Rice Wine Vinegar
1 cup Water ( 6 )
6 Garlic Cloves ( smashed )
1 PIECE Ginger Root ( 4-inch piece, peeled, and minced fine )
4 Thai Chilies ( stems removed )
Steamed Buns :
2 1/4 cup All Purpose Flour ( plus extra for dusting )
1 1/2 tsp. Sugar ( plus a pinch )
1 tsp. Instant Yeast
1/5 cup Milk
1/2 tsp. Kosher Salt
4/5 cup Warm Water ( 80 degrees )
1 tbsp. Grapeseed Oil ( plus extra for greasing and brushing )
1 tbsp. Rice Vinegar
1 tsp. Baking Powder

FIRST STEP

Pull the Fullblood Wagyu beef short ribs from the freezer, and place them in the refrigerator 24 hours before starting this recipe.

PREPARING THE FULLBLOOD...

See the full directions on my site

Nutritions

Calories
442

Sodium
5598mg
233% DV

Fat
7g
10% DV

Protein
9g
19% DV

Carbs
102g
34% DV

Fiber
10g
43% DV