Smoked Brisket Banh Mi
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Ingredients
- 5 oz Smoked Brisket, thawed (#495029)
- 2 oz Banh Mi Glaze
- 1 ea Crusty Hoagie (#323576)
- 16 oz Cherry Habanero Brine (#429344)
- 16 oz Water
- 4 ea Rainbow Carrot, thin ribbons (#612942)
- 3 ea Cucumber, thin ribbons (#59232)
- 10 ea Radish, sliced thin (#198854)
- 1.5 oz Everything Aioli (#464437)
- Cilantro, short springs (#219550)
Recipe Preparation
- Combine the brine and the water and mix well. Pour over the vegetables in separate containers (to cover) and refrigerate 8 hours or overnight to pickle.
- Brush the brisket with glaze and warm; then slice to desired thickness.
- To serve: warm the hoagie for 2 minutes in the oven to crisp the exterior.
- Drizzle the aioli onto the inside of the hoagie, layer the slices of brisket inside, top with an assortment of pickled vegetables, and garnish with a cilantro sprig.
