This mouthwatering sandwich offers an Asian twist on an old classic by using a Korean-inspired marinade made with Asian pears, ginger, soy sauce and rice vinegar. This recipe, provided by Nielsen-Massey Vanillas, also offers a sweet and spicy aioli making this sandwich ideal for whenever an extra pop of flavor is craved.
Ingredients
Vanilla Chili Aioli
- 1⁄2 cup mayonnaise
- 2 tbsp. sweet chili sauce
- 1 tbsp. fresh lime juice
- 1 tsp. hot chili paste
- 1 tsp. Nielsen-Massey Tahitian Pure Vanilla Extract
Beef Brisket Sandwich
- 1 1⁄2 - 2 apple pears (Asian pears) peeled, cored and pureed (may substitute with 2 bosc pears)
- 5 green onions, sliced
- 2 tsp. peeled and freshly grated ginger
- 1⁄3 cup honey
- 1⁄4 cup 100% soy sauce
- 1⁄4 cup all natural rice vinegar
- 2 tbsp. sesame seed oil
- 1 tbsp. natural mesquite liquid smoke
- 2 tsp. Nielsen-Massey Pure Vanilla Extract
- 1⁄2 tsp. Nielsen-Massey Pure Orange Extract
- 1 tsp. organic garlic powder
- 1⁄2 tsp. chili pepper flakes
- 1⁄2 tsp. salt
- 4-5 lb. whole boneless beef brisket, trimmed
- salt and pepper to taste
- 32 oz. quality container beef broth (reserve)
- 2 baguettes, sliced and toasted
- 1 head green leaf lettuce
- 4 medium tomatoes
Instructions
Step 1
In a medium bowl add pears, green onions, ginger, honey, soy sauce, rice vinegar, sesame seed oil, mesquite liquid smoke, Nielsen-Massey Pure Vanilla Extract, Nielsen-Massey Pure Orange Extract, garlic powder, chili pepper flakes, and salt. Stir to combine.
Step 2
Slice brisket in half, across the grain. Place brisket pieces in the bottom of a sealable plastic bag, standing on end so marinade is evenly distributed. Pour marinade ingredients over brisket. Squeeze air out of bag and tightly seal. Place in a large bowl and refrigerate overnight.
Step 3
Preheat oven to 350⁰F. Coat a small roasting pan with cooking spray and add 1-2 tablespoons of water to pan bottom. Remove brisket from marinade and discard leftover marinade. Place brisket in roasting pan and add salt and pepper. Do not cover pan and place in oven.
Step 4
After 1 hour of roasting, add container of reserved beef broth. Reduce oven temperature to 325⁰F. Cover tightly and continue roasting, until fork tender, about 2 1⁄2 hours.
Step 5
Trim excess fat and thinly slice brisket across the grain; return slices to pan of beef broth or place on a serving platter and spoon broth over slices. Serve on toasted baguette with lettuce, tomato slices and Vanilla Chili Aioli.
- In a medium bowl add pears, green onions, ginger, honey, soy sauce, rice vinegar, sesame seed oil, mesquite liquid smoke, Nielsen-Massey Pure Vanilla Extract, Nielsen-Massey Pure Orange Extract, garlic powder, chili pepper flakes, and salt. Stir to combine.
- Slice brisket in half, across the grain. Place brisket pieces in the bottom of a sealable plastic bag, standing on end so marinade is evenly distributed. Pour marinade ingredients over brisket. Squeeze air out of bag and tightly seal. Place in a large bowl and refrigerate overnight.
- Preheat oven to 350⁰F. Coat a small roasting pan with cooking spray and add 1-2 tablespoons of water to pan bottom. Remove brisket from marinade and discard leftover marinade. Place brisket in roasting pan and add salt and pepper. Do not cover pan and place in oven.
- After 1 hour of roasting, add container of reserved beef broth. Reduce oven temperature to 325⁰F. Cover tightly and continue roasting, until fork tender, about 2 1⁄2 hours.
- Trim excess fat and thinly slice brisket across the grain; return slices to pan of beef broth or place on a serving platter and spoon broth over slices. Serve on toasted baguette with lettuce, tomato slices and Vanilla Chili Aioli.
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