Chinese Birria Bao
Chinese Birria Bao
Ingredients
For the Chinese Birria
- 2 1/2 pounds beef chuck, cut into large chunks
- 6 star anise, pods
- 1 cinnamon stick, large
- 4 dried guajillo chilis, stems removed, seeds discarded
- 4 dried ancho chilis, stems removed, seeds discarded
- 4 dried arbol chilis, stems removed
- 1 head garlic, peeled
- 2 ounces ginger, sliced
- 1 yellow onion, quartered
- 1 cup Shaoxing wine, divided
- 6 cups beef broth, or as needed
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
For Serving
- 8 bao buns, store-bought, steamed according to package directions
- 4 tablespoons chili crisp, for garnish, or to taste
- 1/2 cup fresh cilantro, chopped, for garnish
- 1/2 cup white onion, diced, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.
⏱️ 15 min
- 2
Reduce heat to medium. Add the dried guajillo chilis, ancho chilis, arbol chilis, peeled garlic cloves, sliced ginger, and quartered onion to the same pot. Roast them, stirring occasionally, until fragrant and slightly charred, about 5-7 minutes.
⏱️ 7 min
- 3
Deglaze the pot with 1/2 cup of Shaoxing wine, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1 minute until the alcohol evaporates.
⏱️ 2 min
- 4
Return the seared beef to the pot. Add the roasted chilis, garlic, ginger, onion, star anise, and cinnamon stick. Pour in the beef broth, remaining 1/2 cup Shaoxing wine, soy sauce, fish sauce, and granulated sugar. Ensure the beef is mostly submerged; add more beef broth if needed.
⏱️ 5 min
- 5
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for at least 2 1/2 to 3 hours, or until the beef is fork-tender. Alternatively, transfer to a preheated oven at 300°F (150°C) and braise for the same duration.
⏱️ 180 min•🌡️ 300
- 6
Carefully remove the beef from the pot and set aside. Using tongs or a slotted spoon, remove the chilis, garlic, ginger, and onion from the braising liquid. Discard the star anise and cinnamon stick.
⏱️ 5 min
- 7
Transfer the removed chilis, garlic, ginger, and onion to a blender. Add about 2 cups of the braising liquid (consommé) to the blender. Blend until a smooth sauce is formed. Strain the sauce through a fine-mesh sieve back into the pot with the remaining consommé to remove any solids.
⏱️ 10 min
- 8
Shred the cooked beef using two forks. Return the shredded beef to the pot with the consommé and blended sauce. Keep warm over low heat.
⏱️ 10 min
- 9
To prepare the bao buns: Steam the bao buns according to package directions. In a non-stick skillet, add a small amount of the birria consommé. Once hot, place the steamed bao buns in the skillet and pan-fry them on both sides until lightly golden and slightly crispy.
⏱️ 10 min
- 10
To assemble: Carefully open each pan-fried bao bun. Fill with a generous portion of the Chinese birria beef. Garnish with a spoonful of chili crisp, chopped fresh cilantro, diced white onion, and serve with lime wedges.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Birria Bao
For the Chinese Birria
- 2 1/2 pounds beef chuck, cut into large chunks
- 6 star anise, pods
- 1 cinnamon stick, large
- 4 dried guajillo chilis, stems removed, seeds discarded
- 4 dried ancho chilis, stems removed, seeds discarded
- 4 dried arbol chilis, stems removed
- 1 head garlic, peeled
- 2 ounces ginger, sliced
- 1 yellow onion, quartered
- 1 cup Shaoxing wine, divided
- 6 cups beef broth, or as needed
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
For Serving
- 8 bao buns, store-bought, steamed according to package directions
- 4 tablespoons chili crisp, for garnish, or to taste
- 1/2 cup fresh cilantro, chopped, for garnish
- 1/2 cup white onion, diced, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- 1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.
⏱️ 15 min - 2
Reduce heat to medium. Add the dried guajillo chilis, ancho chilis, arbol chilis, peeled garlic cloves, sliced ginger, and quartered onion to the same pot. Roast them, stirring occasionally, until fragrant and slightly charred, about 5-7 minutes.
⏱️ 7 min - 3
Deglaze the pot with 1/2 cup of Shaoxing wine, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1 minute until the alcohol evaporates.
⏱️ 2 min - 4
Return the seared beef to the pot. Add the roasted chilis, garlic, ginger, onion, star anise, and cinnamon stick. Pour in the beef broth, remaining 1/2 cup Shaoxing wine, soy sauce, fish sauce, and granulated sugar. Ensure the beef is mostly submerged; add more beef broth if needed.
⏱️ 5 min - 5
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for at least 2 1/2 to 3 hours, or until the beef is fork-tender. Alternatively, transfer to a preheated oven at 300°F (150°C) and braise for the same duration.
⏱️ 180 min•🌡️ 300 - 6
Carefully remove the beef from the pot and set aside. Using tongs or a slotted spoon, remove the chilis, garlic, ginger, and onion from the braising liquid. Discard the star anise and cinnamon stick.
⏱️ 5 min - 7
Transfer the removed chilis, garlic, ginger, and onion to a blender. Add about 2 cups of the braising liquid (consommé) to the blender. Blend until a smooth sauce is formed. Strain the sauce through a fine-mesh sieve back into the pot with the remaining consommé to remove any solids.
⏱️ 10 min - 8
Shred the cooked beef using two forks. Return the shredded beef to the pot with the consommé and blended sauce. Keep warm over low heat.
⏱️ 10 min - 9
To prepare the bao buns: Steam the bao buns according to package directions. In a non-stick skillet, add a small amount of the birria consommé. Once hot, place the steamed bao buns in the skillet and pan-fry them on both sides until lightly golden and slightly crispy.
⏱️ 10 min - 10
To assemble: Carefully open each pan-fried bao bun. Fill with a generous portion of the Chinese birria beef. Garnish with a spoonful of chili crisp, chopped fresh cilantro, diced white onion, and serve with lime wedges.
⏱️ 4 min