beef banh mi
A wonderful combination of textures an flavors.
- 1 beef Shoulder Roast Boneless, about 2 pounds, cut into 1-inch cubes
- 1 cup thinly sliced carrots
- 1 cup thinly sliced radishes
- 1/2 cup rice vinegar
- 1 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup plus 1 tablespoon packed brown sugar, divided
- 1 tablespoon fish sauce (nam pla)
- 2 cloves garlic, thinly sliced
- 2 slices (1/8 inch) fresh ginger
- 1 tablespoons cornstarch
- 6 Banh Mi or soft hoagie rolls (each 5 inches long), split
- 6 tablespoons reduced-fat or regular mayonnaise
Combine carrots and radishes in large bowl; set aside. Heat rice vinegar and 1/4 cup brown sugar in small saucepan over medium heat 1 to 3 minutes or until sugar dissolves, stirring occasionally. Pour over vegetables. Cover and refrigerate until ready to serve.
Preheat oven to 325°F. Combine beef pot roast, 1-1/2 cups water, remaining 1 tablespoon brown sugar, fish sauce, garlic and ginger in stockpot over medium heat stirring constantly until sugar dissolves; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid. Measure 1-1/4 cups cooking liquid; discard remaining liquid. Return reserved cooking liquid to stockpot. Dissolve cornstarch in remaining 1 tablespoon water; stir into cooking liquid. Bring to a boil; cook 1 to 2 minutes or until sauce is thickened, stirring occasionally. Return beef to cooking liquid; cook additional 1 to 2 minutes or until heated through, stirring occasionally.
Strain vegetables from rice vinegar mixture; discard liquid. Slightly hollow out centers of split rolls. Spread 1 tablespoon mayonnaise on top and bottoms of each roll. Evenly fill each roll with beef and vegetables. Garnish with toppings, as desired.
Test Kitchen Tips: If cooking liquid is less than 1-1/4 cups, add enough water to equal 1-1/4 cups.
Use bread pieces removed from rolls for bread crumbs for later use. To make bread crumbs, place bread pieces in food processor or blender container. Cover; pulse on and off to form fine crumbs.
Nutrition information per serving, using reduced fat mayonnaise: 420 calories; 15 g fat (4 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 598 mg sodium; 43 g carbohydrate; 2.5 g fiber; 29 g protein; 4.9 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 4.1 mg iron; 26.5 mcg selenium; 5.6 mg zinc; 3.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.