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Smoked Oxtail Bau Buns with Sticky Dark Onion Jam | Recipe by sousvidetools.com

Smoked Oxtail Bau Buns with Sticky Dark Onion Jam

Smoked Oxtail Bau Buns with Sticky Dark Onion Jam Recipes Smoked, Oxtail , Bau Buns , Sticky , Onion , Jam , casual , sake, snack , oyster sauce , chilli , chinese ,
  • COOK TIME: 12 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult
  • SERVES: 3-4

Ingredients

  • 1 oxtail
  • 1 tbsp. Bovril
  • 1 tbsp. chopped thyme
  • 2 star anis, crushed

Dark Onion Jam

  • 2kg white onions or regular onions
  • 4 garlic cloves
  • 130g butter
  • 4 tbsp. oil
  • 140g golden caster sugar
  • 1 tbsp. fresh thyme leaf
  • pinch of chili flakes (optional)
  • 75cl bottle white wine
  • 350ml white wine vinegar
  • 250ml sake
  • 150g soy sauce
  • 100g oyster sauce

For the Bau Buns

  • 525g plain flour, plus extra for dusting
  • 1½ tbsp. caster sugar, plus a pinch
  • 1 tsp fast-action dried yeast
  • 50ml milk
  • 200ml tepid water
  • 1 tbsp. sunflower oil
  • 1 tbsp. rice vinegar
  • 1 tsp baking powder 

Method

  1. Seal the oxtail in a hot pan then rub with Bovril, chopped thyme and 2 crushed star. Season. Vacuum seal and cook at 80C for 12 hours. Once cooked, allow to cool then pick the meat off the bone. Place into a bowl and season. Reserve for next step
  2. To make the onion jam, place all onions and garlic in pan and sweat out until soft and translucent. Add the rest of the ingredients add cook until the texture is syrup like. Season and cool. Add the onion to the oxtail mix
  3. For the Bau Buns, mix together the flour, sugar and 1/2 tsp of salt in a mixer. Dissolve the yeast and a pinch of salt in 1 tbsp. warm water. Add it to the bowl along with the oil, vinegar, baking powder and 200ml water. Mix into a dough, adding a little extra water if needed. The dough should be nice and gelatinous
  4. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 1 ½ hours, or until doubled in size.
  5. Tip the dough out onto a clean work surface and knock the air out. Divide into 12-15 portions then flatten the doughs with your hands, and place a tbsp. of the oxtail/jam mix inside and roll each piece of dough into a ball and leave to rest for 2-3 minutes.
  6. Transfer the prepared buns to a steamer basket lined with baking parchment. Cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hour 30 minutes, or until doubled in size.
  7. To finish, place the oxtail mix into the proved buns and place the steamer basket over a medium-high heat. Steam the buns for 8 minutes until puffed up (you’ll need to do this in batches) and sprinkle with the chili, spring onion and coriander and serve.
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