These slow-roasted beef bao buns are an easy meal to prep ahead of time

By helitra·November 14, 2026·2 min read

As the weather warms up it’s wonderful to cook something that feeds a crowd as we start to be more sociable.

Ingredients for roast beef bao buns, including chuck steak, mini cucumbers, stock, onion and tamarind paste. — 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.

A person pours liquid stock over a pan with chuck beef steaks and spices in it. — 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)

Slow roasted beef shredded in a baking pan — 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)

Tips

You can use a slow cooker instead of an oven for this recipe. Cook the beef on low for about 6-8 hours or on high for 3-4 hours, until it’s tender enough to shred.
Chuck beef is the ideal cut here — enough fat and connective tissue to break down beautifully over a long, slow roast without drying out. Leave it whole to roast.
Tamarind paste is available from the local Indian grocer or in the international aisle of the supermarket. It varies in intensity between brands. Taste the sauce before it goes on the beef and adjust with a little more brown sugar if too sharp.
Wrap frozen bao in a damp paper towel and microwave for 1 minute if you don’t have a steamer.
You can cook the beef ahead of time to make for a super-fast dinner prep. Keep in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a splash of water. Pickled cucumber keeps refrigerated for up to 3 days.