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

Ingredients

Vanilla Chili Aioli

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot chili paste
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

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 teaspoons peeled and freshly grated ginger
  • 1/3 cup honey
  • 1/4 cup 100% soy sauce
  • 1/4 cup all natural rice vinegar
  • 2 tablespoons sesame seed oil
  • 1 tablespoon natural mesquite liquid smoke
  • 2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Orange Extract
  • 1 teaspoon organic garlic powder
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon salt

Brisket

  • 4-5 pound whole boneless beef brisket, trimmed salt and pepper, to taste
  • 1 (32 fl. oz.) quality container beef broth (reserve)

Sandwich

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

Directions

Vanilla Chili Aioli

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

Brisket Sandwich

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 F. 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 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 F. 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.

Vanilla Chili Aioli

  • 120 ml mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot chili paste
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

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 teaspoons peeled and freshly grated ginger
  • 80 ml honey
  • 60 ml 100% soy sauce
  • 60 ml all natural rice vinegar
  • 2 tablespoons sesame seed oil
  • 1 tablespoon natural mesquite liquid smoke
  • 2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Orange Extract
  • 1 teaspoon organic garlic powder
  • 1/2 teaspoon chili pepper flakes
  • 1/2 teaspoon salt

Brisket

  • 1810-2270 gram whole boneless beef brisket, trimmed salt and pepper, to taste
  • 1 (950 ml) quality container beef broth (reserve)

Sandwich

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

Directions

Vanilla Chili Aioli

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

Brisket Sandwich

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 175 degrees C. 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 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 160 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.

  • 10 minprep

  • 3.5 hrscook

  • 8servings

This Recipe Uses

Pure Orange Extract 4oz

Pure Orange Extract

Pure Vanilla Extract 4 oz

Pure Vanilla Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract