“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.