Curry Beef and Bone Marrow Steam Buns


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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Ingredients Quantities
Filling
Onion, small dice 100 g
Bone marrow 60 g
Garlic, chopped 20 g
White wine 30 mL
Club House Garam Masala 2 tbsp
Ground beef 200 g
Black vinegar 30 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Cornstarch Mixture
Corn starch, mixed with 2 tbsp cold water 2 tbsp
Dough
pack Active dry yeast 1
Warm water 125 mL
AP flour (plus a little extra for kneeding) 250 g
Sugar 20 g
Baking powder 1/2 tsp
Warm milk 125 mL
Canola oil 15 mL

Instructions

This recipe was created for Club House for Chefs by: Alessandro Vianello, Executive Chef of Gooseneck Hospitality in Vancouver.

For the Cornstarch Mixture: Mix cornstarch with equal parts of cold water and reserve.

For the Filling: Sautee the onions and garlic in bone marrow fat until translucent. Add Club House Garam Masala and cook out for about 3 min. Add the beef. Deglaze with the white wine and vinegar. Add cornstarch mixture and stir well. Season to taste.

For the Dough: Add the yeast to warm water and let sit for a couple of minutes. In a large bowl, combine flour, sugar and baking soda. Combine flour mixture with yeast and warm milk. Kneed the dough until it becomes a solid mass. Place dough in an oiled bowl and allow to rest for about 40 min in a warm area, it should double in size.

For Assembly: Remove dough and roll into a log, cut into 12 even pieces. Roll the pieces into approximately 4 inch circles. Place a large spoonful of the filling in the middle and crimp the dough around the it. Place in a steamer basket or on a tray with parchment. Steam in the bamboo steamer or in a steamer.

For Serving: Plate the Curry Beef and Bone Marrow Steam Buns in a decorative manner on a board o plate with a side of black vinegar.

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