Ingredients

• 500g/1lb 2oz beef short ribs (bone in)
• 1 tbsp neutral oil (such as groundnut)
• for frying
• 250ml/9fl oz light soy sauce
• 100g/3½oz soft light brown sugar
• 2 tbsp sesame oil
• 2 spring onions
• 6 star anise
• 1 tbsp dried chilli flakes
• 1 tbsp cardamom pods
• 1 black cardamom pod
• 3 cloves
• 50g/1¾oz honey
• 100ml/3½fl oz Shoaxing rice wine
• 1 tbsp neutral oil (such as groundnut)
• 1 tsp fast action dried yeast
• 50g/1¾oz plain flour
• plus extra for kneading and rolling
• 125g/4½oz strong white bread flour
• pasta flour or Chinese high gluten flour
• 2 tsp caster sugar
• 1 tsp baking powder
• black sesame seeds
• to finish
• 125ml/4fl oz distilled white vinegar or white wine vinegar
• 1 tbsp flaked sea salt
• 1 tbsp caster sugar
• ½ tsp crushed pink peppercorns
• 2 medium carrots
• peeled and cut into long
• thin shreds
• 2 watermelon radishes
• cut into long
• thin shreds
• or 100g/3½oz small radishes
• thinly sliced
• 1 tbsp Chinkiang black rice vinegar or rice vinegar
• 1 tbsp light soy sauce
• 1 tbsp chilli oil
• 1 tsp sesame oil
• 1 tsp caster sugar
• 4 mini cucumbers (or 225g/8oz cucumber)
• cut into 15mm/â…�in chunks (see tip)
• 1 tsp sesame seeds
• handful fresh coriander
• leaves roughly chopped
• 4 tbsp peanuts
• crushed in a pestle and mortar or food processor
• handful micro garlic chives

Directions

• Preheat the oven to 170C/150 Fan/Gas 3.
• To prepare the beef
• put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes
• turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer
• cover with a lid and put into the oven for 2½–3 hours
• or until very tender. (Check after 2 hours and add a little extra water if necessary.)
• While the beef is cooking
• prepare the bao buns. In a jug
• mix 100ml/3½fl oz warm water and the oil.
• In a bowl
• mix together the yeast
• flours
• sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes
• or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour.
• For the pickled carrot and radish
• add the vinegar
• salt
• sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour
• then drain well.
• Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment
• spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes
• or until well risen and puffy.
• Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes
• or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife.
• While the buns are cooking
• prepare the salad
• mix the rice vinegar
• soy sauce
• chilli oil
• sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving.
• To serve
• drain the hot beef
• place on a board and shred with two forks. Fill the bao buns with the shredded beef
• drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad
• fresh coriander
• peanuts and micro garlic chives.