• Preheat the oven to 140° C.
• Place the beef, Rhodes Quality Chopped & Peeled Tomatoes, spices and stock into an oven-proof dish and cover with foil.
• Braise for 3 hours.
• Remove from the oven and shred with a fork.

To make the buns:

• Sieve the dry ingredients into a large mixing bowl.
• Add the water and oil and mix together to form a sticky dough.
• Using your hands or a mixer with a dough hook, knead for 5 to 10 minutes, until soft and smooth.
• Place the dough back in the mixing bowl, cover the bowl with clingfilm and set aside in a warm place to rise for approximately 1 hour.
• Remove the dough from the bowl.
• Knock back and on a lightly floured surface, roll out the dough 1cm thick.
• Rub some sunflower oil onto the surface of the dough and, using an 8cm cutter, cut out circles from the dough.
• Place these circles onto small cupcake holders and fold in half, repeat.
• Cover with a tea towel, and place in a warm place for 30 minutes.

To assemble the bao buns:

• Mix together the cabbage slaw ingredients.
• Steam the bao buns in batches for 10 – 12 minutes.
• Once all steamed, fill with braised beef, cabbage slaw and top with extra coriander.