Cannabis-Infused “Emerald Blarney Stone Bao Buns”
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Cannabis-Infused “Emerald Blarney Stone Bao Buns”

Written by: Chef Smoke

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Published on

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Time to read 1 min

Cannabis-Infused “Emerald Blarney Stone Bao Buns”

Irish Street Food Remix – St. Patrick’s Day

Steamed pillowy bao buns stuffed with Guinness-braised short rib, crispy shallots, shredded cabbage, and a bright cannabis-infused parsley crema. Soft, rich, handheld, bold.

A Note on Dosing

This recipe makes 8 bao buns.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into parsley crema)
~6–7mg per bun

Alternative Dosing:
• 1g flower → ~4–5mg per bun
• 2g flower → ~8–9mg per bun

Terpene Pairing Suggestion: Myrcene enhances richness of short rib; Limonene brightens parsley crema.

Step 1: Cannabis-Infused Parsley Oil (Crema Base)

Ingredients

• 1.5g cannabis flower
• ½ cup light olive oil
• ½ cup fresh parsley leaves

Decarboxylation Method

  1. Preheat oven to 225°F (107°C).
  2. Break cannabis into small pieces.
  3. Spread on parchment-lined baking sheet.
  4. Bake 35–40 minutes.
  5. Cool completely.

Infusion Method

  1. Heat oil to 160–170°F.
  2. Add decarboxylated cannabis.
  3. Maintain temperature for 2 hours, stirring every 15 minutes.
  4. Strain thoroughly through cheesecloth.
  5. Blend infused oil with fresh parsley until vivid green.
  6. Strain again for smooth finish.

Refrigerate up to 7 days.

Step 2: Parsley Crema

Ingredients

• ½ cup sour cream
• 2 tablespoons cannabis-infused parsley oil
• Juice of ½ lemon
• Pinch salt

  1. Whisk sour cream and lemon juice.
  2. Slowly whisk in infused parsley oil.
  3. Season lightly with salt.
  4. Chill until serving.

Step 3: Guinness Short Rib Filling

Ingredients

• 2 pounds beef short ribs
• 1 cup Guinness
• 1 cup beef stock
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper

  1. Season short ribs with salt and pepper.
  2. Sear in heavy pot until browned.
  3. Remove ribs. Sauté onion and garlic.
  4. Deglaze with Guinness.
  5. Add beef stock and ribs back to pot.
  6. Cover and braise at 325°F for 2½–3 hours until tender.
  7. Shred meat.

Step 4: Assemble Bao

Ingredients

• 8 steamed bao buns
• Shredded cabbage
• Crispy shallots

  1. Steam bao buns until warm and soft.
  2. Fill with shredded short rib.
  3. Add cabbage and crispy shallots.
  4. Spoon 1 tablespoon cannabis-infused parsley crema per bun.
  5. Serve immediately.

Safety & Storage

⚠️ 55mg THC total in crema batch
⚠️ Approximately 6–7mg per bun
⚠️ Measure crema precisely
⚠️ Clearly label infused oil
⚠️ Wait 90 minutes before increasing dose
⚠️ Do not drive

Best enjoyed fresh.

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