Banh Mi Sliders

Chef’s Note

“A Michael Symon creation.”

READY IN:

7hrs30mins

SERVES:

8

UNITS:

US

IngredientsNutrition

  • FOR BRISKET
  • 3 lbsbeef brisket
  • salt and pepper
  • 3 tablespoonsolive oil
  • 1 red onion (sliced)
  • 2 garlic cloves (smashed)
  • 1 serrano chili (split)
  • 14 cuprice wine vinegar
  • 12 ounceslight beer (to cover 3/4 way up the sides)
  • 3 tablespoonslight brown sugar
  • 3 tablespoons grated fresh ginger
  • 14 cuplow sodium soy sauce
  • FOR QUICK PICKLES
  • 2 carrots (julienned)
  • 1 bunchradish (thinly sliced)
  • 2 tablespoonssugar
  • 1 cuprice wine vinegar
  • FOR CHILE MAYO
  • 1 tablespoon sriracha asian garlic sauce
  • 12 cupmayonnaise
  • FOR GARNISHES
  • 16 buns, soft slider
  • 1 bunchcilantro
  • 1 bunchmint leaf
  • 1 English cucumber (sliced thinly)
  • 2 scallions, sliced on the bias 1/4-inch thick
  • Directions

  • Season the brisket with salt, pepper and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add to the slow cooker and add remaining brisket ingredients to the slow cooker. Cook on low for 6-7 hours.
  • For the pickles: Heat vinegar and sugar together until sugar is dissolved and pour over radishes and carrots. Set aside to cool.
  • For the mayo: Combine the mayonnaise and Sriracha and set aside.
  • To assemble sliders: Spread mayonnaise (made above) on half of the bun and top with shredded brisket. Add two slices of cucumber, 2 tablespoons of the pickled vegetable, cilantro, mint and scallions to taste. Top with remaining half of bun.
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