Ismat Awan is Sydney-based multimedia culinary creative who blends her cultural heritage with modern cooking techniques. She works across a number of food publications and brands. She's on Instagram as @MadeByIsmat
As the weather warms up it's wonderful to cook something that feeds a crowd as we start to be more sociable.
Budget chuck steak is perfect for this recipe, as it has just the right amount of fat and connective tissue to keep it moist as it slow roasts. ( ABC News: Zain Ayub )
I love this dish because the tamarind cuts through the richness of the beef, and the baos, fluffy and absorbent, are the perfect vessel for the all the meaty goodness.
With quick cucumber pickle and sriracha mayo, it makes for a great get-your-hands-dirty-and-tuck-in meal. My kind of hangout with family and friends.
The beef can be roasted in a baking dish in the oven or in a slow cooker and you can roast it ahead to time for a quick weeknight meal. ( ABC News: Zain Ayub )
After you have shredded the beef make sure it soaks up all the sticky, glossy juices from the pan as this will give it so much flavour. ( ABC News: Zain Ayub )
These baos can also make a more substantial finger food for a gathering. You can make the beef and cucumbers ahead and just assemble to serve. ( ABC News: Zain Ayub )
