Once you have your Bao Buns, it’s time to fill them up! This combination of smoked brisket, pickled red onions, pesto oil, and garlic mayo is a winner.
We really like the texture of Bao Buns. But even if you’re not making the buns, you can still use this filling inside a wrap for soft tacos (warm them up on the grill or over an open fire on the stovetop first). It’s still worth it!
Here’s our formula:
Smoked Brisket + Pesto Oil + Pickled Onions + Greens + Garlic Mayo
We prepared one small Oven Smoked Brisket using a method that’s as simple as it gets. It’s so simple that it’s here on Between Carpools as our Pesach version. But honestly, we use this recipe all year round.
Slice the brisket while cold. Place on a baking sheet.
Brush with BBQ Sauce. Bake for 7-10 minutes, until warmed through.
The Bao Buns are easy to assemble. Simply slice open your buns and add greens, meat, and pickled red onions. Drizzle with Pesto Oil and garlic mayo. Enjoy!
Bao Buns with Smoked Brisket, Pickled Onions, and Pesto Oil
Ingredients
- 1 recipe Oven Smoked Brisket (or any meat)
- BBQ Sauce, for brushing
Pickled Red Onions:
- 1 red onion, thinly sliced
- 2 tbsp sugar
- ¼ cup red wine vinegar, optional, works both ways
- 1 tsp kosher salt
- ½ tbsp warm water
Pesto Oil:
- 6 frozen basil cubes
- 1 – 2 cloves garlic, crushed or frozen garlic cubes
- 2 tbsp oil
- ¼ tsp salt
- pinch black pepper
For Assembly:
- 12 Bao Buns
- Greens of your choice
- garlic mayo or a pareve Caesar dressing, for drizzling
Instructions
- Prepare the Pickled Red Onions (this should be done ahead). Combine all ingredients in a jar or container. Let sit at room temperature for 30 minutes and then refrigerate until needed.
- Preheat oven to 350°F. Slice the brisket while cold. Place on a baking sheet. Brush with a thin layer of BBQ sauce. Bake for 7-10 minutes, until warmed through.
- Prepare the Pesto Oil. Combine all ingredients.
- Assemble the Bao Buns. Open each bun. Add greens, meat, and pickled red onions. Drizzle with Pesto Oil and garlic mayo. Serve immediately.
Notes
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