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

Name: Korean-Style Oven Barbecued Beef Brisket Sandwich with Vanilla Chili Aioli
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Cuisine: Korean
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

Recipe GLPR83d6484a0a7a4a

Korean

Main Course

210 min

601 cal

Servings: 8

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This is an honest 3.5-hour project—the 210-minute estimate counts only the unattended oven time, so budget 30 minutes for trimming, marinade assembly, and finishing the aioli, plus sandwich assembly at the end. Beef brisket runs $8–12 per pound at Harris Teeter or Kroger, so a 4-pound cut lands near $35–48 just for protein, pushing cost per serving toward $5–6 before bread and toppings; sweet chili sauce and vanilla extract are standard pantry finds at any major Charlotte chain, so no special stops required. The sandwich reheats poorly—the bread gets soggy and the aioli breaks—making it a same-night dish that works best for a weekend dinner party rather than meal prep. The vanilla-chili aioli is an unusual and appealing contrast to Korean beef flavors, and eight servings from one brisket suit a family gathering or a hungry crowd."