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Korean-Style Oven Barbecued Beef Brisket Sandwich with Vanilla Chili Aioli

Korean-Style Oven Barbecued Beef Brisket Sandwich with Vanilla Chili Aioli

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Vanilla Chili Aioli
1/2 cup120 ml mayonnaise
2 tablespoons2 tablespoons sweet chili sauce
1 tablespoon1 tablespoon fresh lime juice
1 teaspoon1 teaspoon hot chili paste
1 teaspoon1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

In a small bowl, add aioli ingredients and stir to combine. Cover and refrigerate.

Marinade
1 1/2 to 2 apple pears (Asian pears) peeled, cored and puréed (may substitute with 2 Bosc pears)
5 green onions, sliced
2 teaspoons2 teaspoons peeled and freshly grated ginger
1/3 cup80 ml honey
1/4 cup60 ml 100% soy sauce
1/4 cup60 ml all natural rice vinegar
2 tablespoons2 tablespoons sesame seed oil
1 tablespoon1 tablespoon natural mesquite liquid smoke
2 teaspoons2 teaspoons Nielsen-Massey Pure Vanilla Extract
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Orange Extract
1 teaspoon1 teaspoon organic garlic powder
1/2 teaspoon1/2 teaspoon chili pepper flakes
1/2 teaspoon1/2 teaspoon salt


Brisket
4 pounds1810 g to 5 pounds2270 g whole boneless beef brisket, trimmed salt and pepper, to taste
1 (32 fl. oz.950 ml) quality container beef broth (reserve)

Sandwich
2 baguettes, sliced and toasted
1 head green leaf lettuce
4 medium tomatoes

In a medium bowl, add marinade ingredients and 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 350 degrees F180 degrees C. Coat a small roasting pan with cooking spray and add 1 tablespoon1 tablespoon-2 tablespoons2 tablespoons of water to pan bottom. Remove brisket from marinade and discard leftover marinade. Place brisket in roasting pan and 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 325 degrees F160 degrees C. 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.

Serves 8


Nutrition Facts

Serv Size 1 Sandwich

Amount Per Serving
Calories 535 Calories fom Fat 41
% Daily Value*
Total Fat 24g 37 %
Saturated Fat 7g 33 %
Trans Fat 1g
Cholesterol 125mg 41 %
Sodium 790mg 33 %
Total Carbohydrate 32g 11 %
Dietary Fiber 3g 11 %
Sugars 7g
Protein 48g 96 %
Vitamin A 80% Vitamin C 24%
Calcium 6% Iron 32%

*Percent Daily Values are based on a 2,000
calorie diet.

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