Preheat the oven to 325°F.

Generously season the meat with salt and pepper, covering all sides.

Heat oil in a skillet large enough to fit the roast.

Brown of the sides over high heat.

Transfer to an ovenproof dish with a lid.

In the same skillet, saute the onions and garlic until soft (2-3 minutes).

Add the onions and garlic to the meat in the ovenproof dish.

Add the remaining ingredients (stock, sugar, soy sauce, BBQ sauce, and ginger).

Cover the dish with the lid.

Place in the oven for 3-4 hours cooking time, until the beef is tender.

Turn over every hour while cooking.

Remove from the dish when cooked and allow to cool.

On a clean cutting board shred the beef with a fork.

Place back in the oven dish and cook for another 15-20 minutes.

Combine the flour, yeast, sugar, salt, and baking powder in a large mixing bowl.

Add the milk and oil and whisk to form a dough.

Knead the dough for 7-8 minutes on a lightly floured surface.

Place the dough in a lightly oiled bowl.

Cover with cling film and leave for about an hour.  The dough should rise to double its size.

Punch the dough for about 1-2 minutes to release any air bubbles.

Using a rolling pin, roll the dough to 1/4 inch thickness.

Use a glass or cookie cutter to cut an identical-sized piece of dough, ideally around 9cm in size.

Roll the dough balls into a flat oval shape.

Brush with a light coating of oil and fold in half so it looks like a clam or taco shape.

Cut baking or parchment paper into squares large enough for the buns to sit.

Lay the uncooked dough on the paper, then onto a baking tray.

Cover with a clean tea towel or cling film and let sit for 20-25 minutes to proof.

To cook the buns, place a large steamer over a saucepan of boiling water.

Place the buns, on the paper squares, and steam for 10 minutes.

Turn off the heat and leave for another 3-5 minutes.