4.11.2015

Crockpot Barbacoa Beef with Balsamic Glazed Shallots, Pickled Jalapenos, and Mango on a Steamed Bun



Have you every created Asian/Mexican fusion by putting Asian ingredients into a tortilla?

We do that all the time around here and LOVE it!  The other day I was thinking why can't we take Mexican ingredients and put them into steamed buns? Why not?

I threw some spices and a chuck roast into my crockpot and created this beautiful spread.

If you're looking for something new to serve, this is it.  


I get a kick out of my son-in-law when he's eating something he really enjoys.

He makes sounds like mmmmmmm combined with a little grunting noise.

At first I just thought the poor guy must be starving.  Then I realized he was right this is worth grunting and moaning over. It's dang good!


The beef has some interesting flavor combinations.  I love the spice of the cinnamon combined with the tang of the lime juice.

You're just going to have to give this one a try and if you don't want to go to the effort of steaming your buns, just load the ingredients into a flour or corn tortilla or even better wrap in lettuce.


This is what you're going to need:

2 1/2 - 3 lbs. beef chuck roast
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper
1 chipotle pepper in adobo sauce
1/4 cup fresh lime juice
juice from 1 orange
1/2 cup cilantro, chopped

Balsamic Shallots:
1/4 cup balsamic vinegar
4 shallots, peeled and sliced thin

Pickled jalapeno peppers:
3 jalapeno peppers
3/4 cup rice vinegar
1 teaspoons salt
1 tablespoon sugar

ripe mango
ripe avocado



Cut chuck roast into 3 to 4-inch chunks and place in a crockpot.


Sprinkle in salt and pepper.


Add cumin, chipotle powder and cinnamon.


Toss in one chopped onion.


and 4 chopped garlic cloves




Chop the chipotle pepper in adobo sauce and add to the pot.


Pour in 1/4 cup fresh lime juice.




Juice from one orange.


and 1/2 cup chopped cilantro.


At this point I use my hands to rub the ingredients into the beef.


I like to place a sheet of parchment paper on top of the mix to help seal in all moisture.


I folded my parchment in half and I'm pressing it against the mix.


Cover crockpot and cook on high for 4 hours or low for about 6 hours.



Once cooked shred beef with two forks.


While the beef is cooking, prepare pickled jalapenos and caramelized shallots:

To pickle the jalapeno peppers:  add 3/4 cup rice vinegar to a small bowl.


Add 1 teaspoon salt and 1 tablespoon sugar.


Stir


Add sliced jalapeno peppers.



Cover and refrigerate for an hour or two.  Can be made a day in advance.



In medium size skillet, add 1/4 cup balsamic vinegar.


Add sliced shallots.


Bring to a gentle simmer to lightly caramelize the shallots.



Remove from heat and set aside.


To assemble you will need:  cooked shredded beef, pickled jalapeno peppers, caramelized shallots, avocado & mango slices.


You will also need steamed buns or corn or flour tortillas.  I would suggest trying the steamed buns, but any option is going to blow your taste buds away.


Begin with a shredded beef then layer prepared ingredients into the steamed buns.  

My lips are still burning from the pickled jalapenos.  They were spicy hot!  


I love the sweetness of the mango paired with the heat of the other ingredients.  So bright and fresh.



Crockpot Barbacoa Beef with Balsamic Glazed Shallots, Pickled Jalapenos and Mango on a Steamed Bun

2 1/2 - 3 lbs. beef chuck roast, cut into 3-4 inch cubes
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper
1 chipotle pepper in adobo sauce
1/4 cup fresh lime juice
juice from 1 orange
1/2 cup cilantro, chopped

Balsamic Shallots:
1/4 cup balsamic vinegar
4 shallots, peeled and sliced thin

Pickled jalapeno peppers:
3 jalapeno peppers, thinly sliced
3/4 cup rice vinegar
1 teaspoons salt
1 tablespoon sugar

ripe mango
ripe avocado


To prepare beef:  Place all ingredients in a crockpot.  Place a sheet of parchment paper over ingredients, cover with lid.  Cook on high for 4 hours or low for 6-8 hours.  Using two forks shred the beef and return the to juices in the pan and keep warm until ready to serve.

To prepare Shallots:  Add vinegar and shallots into a medium size skillet. Cook over medium heat and bring to a low simmer until shallots begin to caramelize.  Remove from heat.

To prepare Pickled Jalapeno Peppers:  In a bowl add vinegar, salt and sugar.  Stir to dissolve then add sliced peppers.  Place in refrigerator while beef is cooking.  Can be made a day in advance.

To assemble:  Layer beef with caramelized shallots, pickled jalapeno peppers, ripe avocado slices and mango slices inside a steamed bun or flour or corn tortillas.

Serves 4-6

Print recipe


4.09.2015

Steamed Buns or How to Steam Your Buns


We are rather fond of steamed buns.  I have tried making several different recipes.  This is the recipe that I like most. 

I needed to post steamed buns because tomorrow I'm posting a fusion recipe for Barbacoa beef in a steamed bun instead of a tortilla.  The flavors will blow your mouth away.


The best recipe I have tried is Momofuku's Steamed Buns.

For this recipe you will need:

1 tablespoon plus 1 teaspoon active dry yeast
1 1/2 cups water, at room temperature
4 1/2 cups bread flour
6 tablespoons sugar
3 tablespoons non-fat dry milk powder
1 tablespoon kosher salt
rounded 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup vegetables shortening or rendered pork fat at room temperature.


At water to a large mixing bowl.


Sprinkle with yeast.


Stir.



Add powdered milk.


Add sugar.


and salt.


Add baking soda and baking powder.


Add shortening.


Add flour.


Using the dough attachment mix all of the ingredients.


If the dough seems a bit stiff drizzle in a tablespoon or two of water.


Continue to mix on lowest speed for 10 minutes or until the dough is smooth.



Lightly oil a large mixing bowl.


Cover with a cloth and allow to rise for 1 hour and 30 minutes.


After rise time, remove dough from the bowl.


Cut dough in half.


Cut each half into quarters or 4 equal pieces.


Cut each quarter into thirds.


Shape each piece into a ball about the size of a golf ball.


Place on a parchment lined baking sheet.


Cover with plastic wrap and allow to rest for 30 minutes.

Now this rest time is very important.  It allows the dough to relax which makes it a piece of cake to roll out.


While dough is resting, cut 24-25 squares of parchment.  Approximately 3 x 4-inches.



Begin to heat water for steaming.  I have an inexpensive bamboo steamer purchased at an Asian market.  The cost was about $12.  I have placed it on top of a large pot that is filled about 4-inches of water.

I really splurged and bought a double decker steamer so I can steam double the amount of buns.


Once the dough has rested for 30 minutes,


Roll dough into an oval shape.


Fold in half and place on a piece of parchment.


Place in steamer.  Make sure the water is simmering and the steam has begun to rise throughout the steamer.

Place the lid on and steam for about 10 minutes.


The buns will be soft and tender.




Carefully remove buns from steamer and repeat with any extra dough.

Remember steam burns do please be careful.




That's it.  Your buns are steamed!

Steamed Buns
1 tablespoon plus 1 teaspoon active dry yeast
1 1/2 cups water, at room temperature
4 1/2 cups bread flour
6 tablespoons sugar
3 tablespoons non-fat dry milk powder
1 tablespoon kosher salt
rounded 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup vegetables shortening or rendered pork fat at room temperature.

Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook.  Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible for 8-10 minutes.  The dough should gather together into a neat, not-too-tacky ball on the hook.  When it does, lightly oil a mixing bowl, put the dough in it, and cover with a dry cloth.  Let rise in a warm place for 1 hour 30 minutes.

Punch the dough down and turn it onto a clean work surface.  Cut dough in half.  Cut each half into fourths and each fourth into thirds, until there are 24 balls of dough.  Place on a parchment lined baking sheet.  Cover with plastic wrap and allow to rest for 30 minutes.

Place each ball on a clean surface and lightly roll into a oblong shape.  Fold in half and place on squares (approx. 3 x 4-inch) of parchment paper.  Place into a steamer, not over crowding.  Steam for about 10 minutes.  Remove from steamer.  Buns can be used immediately.  Makes 24 buns

Buns can be made in advance.  Allow to cool and place in resealable plastic bags.  Buns can be frozen for a few months.  Buns can be reheated by steaming for 2-3 minutes.

Recipe adapted from: Momfuku