*This post was first written in 2015, but has been updated in 2019.
This recipe was featured on Fiesta Friday #260!
Several years ago I was in Berlin on a trip for work and absolutely loved it. One of the meals I ate while I was there was beef braised in a dark lager. Perhaps I was exhausted from walking around, perhaps it was because I was cold from trekking the length of Mitte and back again, but it was delicious.
I love braised beef, with the deep flavor it brings to the table. But, it is profoundly poor food to eat on the go. So, I decided to take a page out of TheWoksofLife, put it in a bun. However, rather than steaming I’ve adapted it for a crowd with this baked meat bun recipe.
The first step for the baked meat buns is the beef itself, well they are beef beer and bacon buns. I seared some cheap chuck before placing it in the slow cooker, with sliced shallots, garlic, bay, herbs, beef stock and a bottle of dark Czech lager. Then I let it all cook low and slow for about 6-8 hours before letting it all cool.
Once the beef has cooled you pinch the beef to shred it, and then for some added flavor add some crumbled crispy bacon.
For the buns, use the basic recipe for Butter Buns. Except this time add in some garlic powder into the flour to add extra flavor. After it has proved, do not shape the dough into balls. Instead, create mini pancakes and place about a spoonful of the mixture in the middle. Bring the sides up and pinch it together to seal the parcel. Let the dough rise again for about 20min. Brush with egg wash and dust with a pinch of poppyseed before baking for 15min.
Let cool, then plunk them on a platter. Your family and friends will love this bake meat buns recipe. For an added kick, it is worth adding some hot sauce or garlic sauce to the meat buns. Honestly, they are awesome.
Drinks: Well, a good German or Czech Pils would go down a treat
Music: Frankly, if you’re chilling out with these and a good beer, I’d suggest some George Ezra
Baked meat buns
- 450 g beef chuck
- 1 500 ml bottle of dark beer
- 2 shallots finely sliced
- 2 cloves garlic - crushed
- 300 ml beef stock
- 120 g smoked bacon fried and crumbled.
- 2 tsp Herbes de Provence
- 1 TB olive oil
- 2 tsp garlic powder
- Place half the olive oil in a frying pan, in batches sear the beef and then place into a slow cooker. Add the shallots, herbs de provence and garlic. Place slow cooker on low and add the stock and beer. Slowly cook for 6-8 hours. When finished, cool mixture down and shred beef.
- In frying pan, crisp up the bacon and dice. Add this to the beef mixture.
- Separately, create a batch of butter buns. To the flour add the garlic powder.
- When the dough has proved, divide into 12. Flatten each section into a disc and place a spoonful of mixture into the centre. Bring the edges up and seal into a parcel. Place on a baking sheet and rest for 15min.
- Bake for a further 15min, then let cool on the pan for 10min. Enjoy.