Beef Banh Mi
The sweet-savory flavors of Vietnam are on a roll, and suddenly Banh Mi sandwiches are a bona fide sensation. So try this: Layer a griddled baguette with clay-pot style braised boneless country-style beef ribs, crunchy pickled veggies, cucumber, jalapeño and a little mayo. Mmm. Vietna-meaty.
Yield: 24 servings
| Braised Short Ribs: | |
Season beef with salt, garlic powder and pepper. Combine water, brown sugar and fish sauce in braising pan; stir over low heat until sugar dissolves. Add beef ribs and remaining ingredients except cornstarch; bring to a simmer. Cover tightly. Braise in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.
Cool; remove beef from pan and cut into 3/4-inch pieces. Strain and skim fat from braising liquid. Combine cornstarch and water, using 1 Tbsp cornstarch plus 1 Tbsp water for each cup of liquid. Heat liquid; add cornstarch mixture. Simmer until sauce thickens. Refrigerate beef and sauce separately until ready to use.
Yield: 18 cups of Braised Ribs
8 cups Thickened Sauce | | Boneless country-style beef chuck ribs** | 12 pounds | | Kosher salt | 2 tablespoons | | Garlic powder | 2 teaspoons | | Ground Black pepper | 2 teaspoons | | Water | 4 cups | | Packed Dark brown sugar | 1/2 cup | | Fish sauce | 1/2 cup | | Chinese light soy sauce | 1/4 cup | | Chinese dark soy sauce | 2 tablespoons | | Thinly sliced garlic (1/8 inch thick) | 2 tablespoons | | Thinly sliced galangal (1/8 inch thick) | 6 pieces | | Thinly sliced ginger (1/8 inch thick) | 3 each | | Lemongrass bottoms (4-inch pieces) | 2 each | | Cornstarch | as needed | | Pickled Carrots and Daikon: | |
Combine carrots, radishes and salt in bowl. Let stand 30 minutes; rinse and drain well. Combine sugar, vinegar and water in nonreactive bowl; stir to dissolve sugar. Add carrots and radishes. Refrigerate, covered, at least 2 hours before using.
Yield: 12 cups | | Thin carrot ribbons | 1 1/2 pounds | | Thin daikon radish ribbons | 1 1/2 pounds | | Kosher salt | 1 tablespoon | | Granulated sugar | 1 1/2 cups | | White vinegar | 1 1/2 cups | | Water | 1 1/2 cups | | Scallion Oil: | |
Place green onions in stainless steel container. Heat oil until it smokes; pour over green onions. Cool before using. (Do not strain.)
Yield: 1-1/2 cups.
| | Chopped green onions | 1 1/2 cups | | Vegetable oil | 3/4 cup | | | |
Per Order:
Heat 3/4 cup beef ribs in 1/3 cup sauce. Spread with 1 Tbsp butter; Toast on buttered sides. Spread with 1 Tbsp mayonnaise, top with 1/2 cup Drained Pickled Carrots and Daikon, 1/4 cup cucumber and 1 Tbsp jalapeño pepper.
Place beef on top; spoon braising liquid over beef. Top with 1 Tbsp Scallion Oil; garnish with 3 cilantro sprigs.
Chef’s Note: The carrot and daikon ribbons were sliced 1/8- inch thick x 1/2- inch wide on a mandoline. | | Banh mi rolls, split | 24 each | | Butter | 12 oz (1-1/2 cups) | | Mayonnaise | 1 1/2 cups | | Sliced cucumber | 6 cups | | Sliced jalapeño peppers | 1 1/2 cups | | Fresh cliantro sprigs | 72 each | | | | | | | |
* *Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D).
Nutrition information per serving: 524 calories; 29.7 g fat(1.2 g saturated fat; 8.9 g monounsaturated fat); 43 mg cholesterol; 3.8 mg sodium; 57 g carbohydrate; 4.0 g fiber; 11 g protein; 3.5 mg niacin; 0.2 mg vitamin B6; 1888 mg vitamin B12; 2 mg iron; 11 mg selenium; 0.3 mg zinc; 24 mg choline.
This recipe is an excellent source of protein and vitamin B12; and a good source of fiber, niacin, vitamin B6, iron and selenium
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