Homemade Bao with Shredded Beef in a Caramel BBQ Sauce

“Wow.” That’s what I actually said out loud after assembling this sandwich and taking a bite.
“I can’t believe I made this.”

It’s the kind of food that feels like more effort than it actually is—and somehow ends up being the thing everyone remembers. The slow-cooked shredded beef, coated in a sauce that’s smoky, sweet, and just a little spicy. The soft, delicate bao buns that soak up all that flavor. Even the quick little salad I threw together while waiting for the buns to cool.

When my editor (hi Shiri!) suggested putting shredded beef inside these bao, my first instinct was to talk her out of it. What do I know about slow-cooked meat? I thought. But I took it as a challenge, setting out to understand how to make one of the most talked-about sandwiches in recent years.

It took eight test rounds. I tried different cuts, different cooking methods, different sauces—some more Asian-inspired, some classic American, even a couple Mexican-influenced. In the end, the best version wasn’t one or the other—it was the combination.

But the biggest surprise—after talking to butchers and friends, and cooking on the stovetop and then the oven—was that the best cut for this is actually beef shank, slow-baked in the oven. I say “surprise” because I never really loved this cut. But here? It turns out perfect: tender, shreddable, but not overly fatty. I cooked it with bone-in shank (osso buco) for extra richness and depth. The result is completely worth it.

What can you use instead? You absolutely can use other cuts for slow cooking: brisket, chuck, short ribs, and it will still be delicious. No osso buco? Use any bone-in cut—or skip it entirely.

One last thing! Even if you don’t make the bao buns from scratch and decide to skip the salad, do not miss this shredded beef. It’s surprisingly little work for something this impressive.

And don’t miss: the recipe for homemade bao buns.

By the way, you can absolutely serve the meat in regular buns or frozen ones from the market.

BBQ Caramel Shredded Beef (for Bao or Sandwiches)

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Serves: 6-8 servings Prep Time: 25 minutes Cooking Time: 4 hours 30 minutes 4 hours 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Makes about 8–10 sandwiches

For the Beef:

• 2 tablespoons oil
• 1 pound beef shank, brisket, chuck, or short ribs, cut into large chunks
• 2 bone-in beef shank slices (osso buco), optional but recommended
• 2 carrots, peeled and cut into large pieces
• 2 medium onions or 6–7 shallots, peeled
• 5–7 garlic cloves, peeled
• 1 celery root (or parsnip), peeled and left whole or in large chunks
• 1-inch piece fresh ginger, peeled
• ½ teaspoon black pepper
• 1 teaspoon salt
• Boiling water (enough to cover)

For the Sauce:

• ½ cup BBQ sauce
• 3-4 tablespoons dark brown sugar
• ½ teaspoon hot paprika (or chili powder)
• ¼ teaspoon smoked paprika
• ½ teaspoon sesame oil
• 2 tablespoons soy sauce
• ½ cup boiling water
• ¼ teaspoon salt

Instructions

– Heat oil in a large oven-safe pot over high heat. Sear the beef (including the bone-in pieces) on all sides until deeply browned. It is important not to flip the meat until it releases easily from the pan. Sear in batches, If needed.
– Meantime, chop your vegetables. Add the carrots, onions/shallots, garlic, celery root, and ginger.
– Add salt and pepper, then pour in boiling water until the meat is fully covered. Bring to a boil and cook for 15 minutes over high heat.
– Preheat the oven to 325°F (162°C). Cover the pot tightly with a lid or foil, transfer to the oven and cook for about 4 hours, until the meat is completely tender.
– Let the meat cool in the cooking liquid (preferably overnight for best flavor). Remove the meat and shred it using your hands or forks (strain the cooking liquid and save it—you now have an incredible homemade beef stock).
– Finely chop the cooked garlic and ginger (from the pot) and set aside.
– Make the Sauce & Finish: in a wide pan, combine all sauce ingredients along with the chopped garlic and ginger. Cook until the sugar is fully dissolved.
– Add the shredded beef and mix. Cook for 5–10 minutes, until the meat is fully coated and absorbs the flavors.
– Serve inside bao buns, sandwich rolls, or over rice.

Notes

– I found the best results with beef shank, but brisket, chuck, or short ribs all work well.
– No osso buco? Use any bone-in cut—or skip it entirely
– This beef freezes beautifully. Reheat gently with a little liquid to keep it moist
– I highly recommend making a double batch. It’s just as good over rice or mashed potatoes

Serve alongside a refreshing Asian salad for the perfect meal.

Quick Cucumber & Carrot Ribbon Salad (Serves 3–4)

• 3 firm cucumbers
• 2 carrots, peeled
• ½ teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 tablespoon vinegar or lemon juice
• 1 teaspoon sugar (white or brown)
• 1 tablespoon sesame seeds

Instructions

– Use a mandoline or julienne peeler (or slice thinly and cut into strips) to create long ribbons from the cucumbers and carrots.
– In a small bowl, mix sesame oil, soy sauce, vinegar, sugar, and sesame seeds. Pour over the vegetables just before serving and toss.

Notes and Tips

– Add chopped peanuts for crunch
– Add finely chopped fresh chili for heat
– Best served fresh—it adds brightness and balance to the rich beef