Leftover Brisket Banh Mi
Category
Brisket
Servings
2 to 4
Prep Time
10 minutes
Cook Time
5 minutes
Cooked
Snake River Farms Brisket is the center of this delicious sandwich based on a
traditional banh mi, or Vietnamese soft baguette, often filled with pickled
vegetables, and other savory ingredients. This version uses cooked American
Wagyu Brisket, creamy mayonnaise, and a variety of pickled and fresh
ingredients for an unforgettable and crave worthy meal. Leftovers reimagined
for a perfect picnic or a weeknight meal!
Mandy Tanner
Ingredients
-
1 lb cooked American Wagyu brisket, sliced
-
Beef broth, optional for reheating brisket
-
2 to 4 rolls such as Hoagie, or a large soft baguette, cut into 6-inch pieces
-
Mayonnaise, optional, as needed
-
1 carrot, julienned (cut into matchsticks)
-
2 to 3 small radishes, thinly sliced
-
1 baby cucumber, sliced, or pickles
-
¼ cup pickled red onions (recipe follows, can be made in advance)
-
2 tablespoons sliced jalapeños, optional, candied or pickled
-
Cilantro leaves, as needed
-
1 large red onion, halved and thinly sliced into half moons
-
½ cup apple cider vinegar
-
1 tablespoon granulated sugar
-
1 ½ teaspoon kosher salt
-
5 to 6 whole peppercorns
-
1 cup water
Brisket
Easy Pickled Red Onions
Directions
Brisket
Reheat the brisket. In a large skillet over medium heat, add the brisket and a small amount of beef broth if desired to keep the brisket from drying out. Cook until warmed through, then remove from heat and set aside.
Slice the rolls or baguettes through the middle, leaving one side of the crust attached, and open.
Spread the mayonnaise on the soft interior of the bread, if using. Add 1 to 2 slices of brisket, followed by carrots, sliced radishes, cucumbers or pickles, pickled red onions, jalapeños, and cilantro leaves. Repeat for additional sandwiches. Enjoy!
Easy Pickled Red Onions
In a jar with a lid, or other heat-safe glass or ceramic container with a lid, add the thinly sliced red onions.
In a microwave safe bowl or glass measuring cup, add the vinegar, sugar, salt, and peppercorns. Microwave for 30 seconds and stir until the sugar and salt have dissolved.
Add 1 cup of water to the vinegar mixture and warm for 30 to 60 seconds in the microwave. Carefully pour the mixture over the onions and let sit at room temperature for 30 minutes to an hour.
Cover and refrigerate for at least 2 hours before serving. The onions will turn a bright pink color. For best flavor, keep refrigerated and use within 3 to 5 days.