Serves 8
210 min
Korean-Style Oven Barbecued Beef Brisket Sandwich with Vanilla Chili Aioli
Recipe GLPR83d6484a0a7a4a
Tender, slow-roasted beef brisket glazed with a Korean-inspired marinade, served on toasted bread and topped with a unique vanilla chili aioli. The sweet and spicy flavor profile is balanced with bright lime and aromatic vanilla for a bold, memorable sandwich.
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Ingredients
4 pounds beef brisket, trimmed
1/2 cup soy sauce
1/4 cup brown sugar
3 tablespoons rice vinegar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 green onions, chopped
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
8 slices toasted bread or rolls
Pickled cucumber slices, for serving
Fresh cilantro leaves, for garnish
Directions
Preheat your oven to 300°F. Pat the beef brisket dry with paper towels and season generously with salt and pepper on all sides.
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, ginger, and green onions to create the Korean-style marinade.
Place the brisket in a large roasting pan and pour the marinade over it, ensuring the meat is well coated. Cover the pan tightly with foil.
Roast the covered brisket in the preheated 300°F oven for 3 hours, or until the meat is very tender and pulls apart easily. Baste with the pan juices every 45 minutes.
Remove the foil and increase the oven temperature to 400°F. Continue roasting uncovered for an additional 15-20 minutes until the exterior develops a light glaze and caramelizes slightly.
While the brisket cooks, prepare the vanilla chili aioli by whisking together the mayonnaise, sweet chili sauce, lime juice, hot chili paste, and vanilla extract in a small bowl until smooth and well combined.
Remove the brisket from the oven and let it rest for 10 minutes. Shred the beef with two forks, discarding any excess fat, and toss with some of the pan juices.
Toast the bread or rolls until golden. Spread a generous layer of vanilla chili aioli on each slice.
Divide the shredded brisket evenly among the toasted bread slices, top with pickled cucumber slices and fresh cilantro leaves, and serve immediately.
