Beef Bacon Short Rib

Procedure for the Beef Bacon:

1. Cure the beef: Lightly toast the spices in a pan on medium heat until aromatic-a minute or two. Combine the ingredients for the cure and mix well, taking a moment to enjoy the aroma of spices as you do.
2. Put the beef belly or brisket into a large container. Wearing gloves, massage the meat with the cure for 5 minutes, rubbing it into all the nooks and crannies. This will seem like a lot of cure, but it's washed off before smoking.
3. Put the beef into a large vacuum bag, along with all remaining cure, and vacuum-seal. Refrigerate for up to 10 days, massaging the meat in the bag to help create a thick brine slurry. (Chef's note: For this recipe, I stopped the cure after 36 hours or so.)
4. Soak and dry the beef: Remove the meat from the bag and soak in lukewarm water for 5 minutes, rubbing with your hands to remove any salt and sugar from all sides.
5. Pat the meat dry, then refrigerate overnight, uncovered, to create a pellicle.
6. Smoke the beef bacon at 225°f (107°C) for 3 hours or until a thermometer reaches 150°F (65°C). Remove from the smoker and cool, then chill completely before slicing. (Chef's note: For this recipe, I cold-smoked the beef, and braised it to cook.)

(Chef's note: Adding a proportion of molasses or maple syrup adds a good flavor and helps distribute the cure evenly. It can be substituted for all or part of the sugar by weight.)

Procedure for the Bao Down:

1. Combine warm water, milk, active yeast, sugar, sweet potato, and oil. Whisk to dissolve the yeast and sugar, then let it sit until the yeast is activated, about 5 to 10 minutes.
2. Meanwhile, combine flour, sugar, baking powder, and salt in a stand mixer. You could also make this with your hand if you prefer.
3. Add the wet ingredients to the dry ingredients mixture. Start on low speed to incorporate all the ingredients slowly, then on medium speed until it becomes a dough shape. Knead for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or to the mixing bowl.
4. Remove the dough from the hook and form it into a ball. Return it to the mixing bowl, cover it with plastic wrap, and let it rise in a warm place until it rises by 300%, about 2 hours. Let it sit longer if needed.
5. Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle four is unnecessary, but if you do, use as minimum as possible. Cut the dough into 3.5-inch circles with a ring mold. This recipe will make 14 or 16 bao buns.
6. Lightly brush or spray oil on one surface of the bao and fold in half to form a half-moon. Gently press each bao with a roller and place it on parchment paper or a coffee filter-lined steamer.
7. Cover with a lid and let it rest for an additional 30 minutes.
8. Preheat your RATIONAL on full steam and place in the steamer for 9-12 minutes depending on your final size.
9. Alternatively, you can bring water to a boil on a wok or steamer pot. Carefully place the steamer with the Bao on top of the boiling water wok/pot. Make sure water does not touch the bao.
10. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid a tiny bit for slow air circulation for about 2 to 3 minutes before opening the lid. Spray some water on the coffee filter to prevent the dough from sticking. You can serve this bao as a side or make a sandwich! Enjoy!

Procedure for the Acidulated Red Onion:

1. Bring water and vinegar to a boil.
2. Blanch red onion for 30 seconds and let air dry in cooler.

Procedure for the Kim Chow:

1. Combine the cabbage, onions, green and red bell peppers, tomatoes, and salt in a large bowl.
2. Soak the mixture overnight in the refrigerator and drain.
3. In a large saucepan over medium heat combine the sugar, kim base, turmeric, ginger, mustard seed, celery seed, whole spices, and vinegar.
4. Simmer mixture for 10 minutes. Add the vegetables stir well and simmer until hot and well-seasoned.

Procedure for the Housemade Sriracha:

1. Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, and blend until smooth.
2. Transfer the puree to a large glass jar or pitcher. Cover the container with plastic wrap and place into a cool, dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
3. Pour the fermented mixture back into the blender; add vinegar and blend until smooth. Strain the mixture through a fine strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard the remaining pulp, seeds, and skin left in the strainer.
4. Transfer sauce into a small saucepan; bring to a simmer over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
5. Let the sauce cool to room temperature. It will thicken slightly when cooled. Transfer the sauce to jars or bottles and store it in the refrigerator. (Chef's note: I used about 75% red jalapeños and about 25% red serrano chilis, so this version is probably a bit spicier than the rooster sauce you're more familiar with.)

Procedure for the Braised Bacon:

1. Heat the oil or beef fat in a large pan over medium-high heat.
2. Sear the short ribs until they are browned and golden on all sides. You may need to do this in batches.
3. Remove the ribs to a large dish and set aside. Turn the heat down.
4. Add the carrots, celery, onions, ginger, chillies, and garlic to the pan. Sauté for a few minutes until the vegetables are lightly caramelized.
5. Add the Chinese five-spice powder and cook for about a minute.
6. Add the Bull-Dog sauce, cinnamon stick, and star anise.
7. Cook until bulldog is incorporated and deglaze with Ginger beer. Reduce by half and add stock.
8. Bring the mixture to a gentle simmer. Return the short ribs to the pan, along with any juices that have settled in the bowl.
9. Fire in the RATIONAL on the 'braise' setting, uncovered, and follow the step-by-step guides.
10. Alternatively, cut a piece of baking or parchment paper to fit the pan and cut a small hole in the center to allow the steam to escape. Place the baking paper directly on top of the stew—this helps to keep everything submerged while it’s cooking and prevents the loss of too much moisture.
11. Cover the pan with a lid and place it in the preheated oven for about 2.5 to 3 hours, or until the meat is falling off the bone and a spoon easily cuts through it. Alternatively, you can cook it on the stove over very low heat.
12. Use a slotted spoon to gently remove the ribs to a large dish. Skim off as much fat as possible from the sauce in the pan.
13. Place the pan over medium-high heat on the stove and let the mixture simmer for 5-10 minutes or until it has reduced and thickened slightly. Taste the sauce for seasoning.