Chinese Style Bao Buns with Pickled Red Onions

Pickled Red Onions:

• 1          medium red onion
• 2/3       cup red wine vinegar
• 1 1/2    tablespoons sugar
• 1/2       tablespoon salt
• 1/4       cup red wine
• 2          cloves

Beef Bao Buns:

• 1          pound boneless beef ribs
• 1          tablespoon five-spice powder
• 2          teaspoons salt
• 1          teaspoon black pepper
• 4          cloves garlic, chopped
• 1 1/2    cups beef stock
• 1          cup hoisin sauce
• 1          tablespoon ginger, grated
• 12        bao buns (available in most Asian markets in freezer section)
• 3          green onions, cut on bias

1. To make pickled red onions: Slice onion in half then slice 1/4 inch. In saucepot, combine vinegar, sugar, salt, wine and cloves. Place onions in liquid. Simmer 3-4 minutes, swirling pan to ensure onions are exposed to hot mixture. Remove from heat and steep 15 minutes. Place in clean container in refrigerator at least 2 hours. Onions should be submerged in liquid.
2. To make beef bao buns: Heat oven to 350 F.
3. Rub beef with five-spice powder, salt and pepper. Heat saute pan and sear beef on all sides. Remove and place in baking dish. Add garlic to pan and saute briefly. Deglaze pan with beef stock and bring to simmer, scraping up caramelized bits stuck to bottom of pan. Add hoisin sauce and ginger to simmering stock. Pour stock over beef.
4. Cover baking dish with parchment and aluminum foil and bake 2 hours, or until beef can be pulled apart with fork.
5. Remove beef from stock and allow to cool slightly before shredding with fork.
6. Place remaining stock in saucepan over medium heat. Reduce by half, or until thickened so it can coat back of spoon.
7. Toss shredded beef with sauce.
8. Place beef between bao buns and garnish with pickled red onions and green onions. Serve while warm.