February 02, 2016
Vietnamese Style Brisket Sliders
I’m not entirely sure how you imagine my kitchen while looking at our Modern Proper photos, but I’m confident that whatever you envision is far from my reality. Allow me to paint you a picture. I have nasty plywood cabinets that were installed sometime in the 1960’s and have since faded in spots due to the steam caused from no ventilation above my range. The countertops are a lovely shade of cream and tan formica decorated with a large burn spot on one side caused by a hot dutch oven on a careless afternoon. Nearly everything on the spice rack has long ago expired, half my knives are sub par, and most days I make large quantities of coffee in my work-horse of a machine, because when you’re a mom you just don’t always have the patience for a pour over.
Let’s be real, life’s always going to be crazy and filled with interruptions, but if you love something there is no better time than now to pursue it.
But wait, there's more! My kids don’t magically go play quietly by themselves while I’m cooking and photographing, nor do I have anyone to help me wrangle them. I try to keep the television off as much as possible and rarely do I cook while they’re napping (that would be too smart for me). Nope. Instead, my stained, faded and tired kitchen is filled with lots of little humans getting all up in my business while I’m cooking all this “fancy food.” And while there are days it gets old and I'm feeling over it, I keep going.
You see, if I waited until my life was a little less chaotic, a little more quiet and a lot more controlled, I’d probably never actually cook. So instead, I push through, adapt and make cooking from scratch happen, all the while juggling my kids and (hopefully) showing them that passions are worth pursuing.
What does this have to do with the fact that Super Bowl Sunday is coming up? I’m so glad you asked. This week as you are perusing pinterest, blogs, magazines and any other inspiration you draw from for your game day meal prep, I’m going to guess that if you’re as tired as I am you're leaning towards dishes that have “easy,” “quick,” or “crock-pot” in the title. It's an easy temptation to succumb to in our busy, over-scheduled lives. And, while this recipe doesn’t have any of those keywords in its description, I will try to meet you in the middle. It’s easy enough (in that there isn’t anything too tricky or involved required), it is simple enough (you shouldn’t have to read through the method more than once), and though the cook time of the brisket is quite long, the assembly of the sandwiches is very quick. Technically you could cook the brisket in a crock-pot overnight if you really wanted to, but I tend to believe things are best from the oven (totally a personal preference). So let’s recap: it's easy, pretty simple, has a long cook time, but short hands-on time. See? I totally met you halfway.
There are a couple reasons why I’m selling you so hard on this recipe. First (and most importantly), these Vietnamese style brisket sliders are so out of this world delicious that you won’t even care who wins on Sunday (or if you're like me how entertaining the halftime show is) because you’ll still have these babies to make your day. Secondly, I’ve recently embarked on my own personal mission to inspire anyone and everyone I can to get out of their box and try something new. It's so worth it.
Let’s be real, life’s always going to be crazy and filled with interruptions, but if you love something there is no better time than now to pursue it. You know those bloggers that post all their recipes gone wrong at the end of each year? We love that transparency. Maybe this year Holly and I will share a post in similar fashion “What our kids are actually doing while we cook,” to inspire all of you to just go for it despite the madness that ensues. Nothing is perfect, but great food is worth fighting for. So go on, try something new (*cough, cough* specifically these Vietnamese style brisket sliders).
Vietnamese Style Brisket Sliders
|1 cup||hoisin sauce|
|1/2 cup||rice vinegar|
|3 tbsp||fish sauce|
|3 tbsp||soy sauce|
|1 cup||shallots, minced|
|6||garlic cloves, minced|
|3 tbsp||fresh ginger, peeled and minced|
|1/2 tsp||Chinese five-spice powder|
|1/3 cup||brown sugar|
|Vietnamese Pickled Vegetables|
|green onions, finely chopped|
- Preheat oven to 300°.
- In a large dutch oven whisk the first ten ingredients over high heat until it begins to bubble. Reduce heat to low and allow to simmer for 15 minutes until it starts to combine. (It will thicken as it cools)
- Remove ⅓ cup of the sauce and set aside for serving.
- With the dutch over still over the heat, whisk in the water and add the brisket (fat side up).
- Bring the sauce back to a simmer, cover with a tight fitting lid and place in the oven on a center rack. Cook for 6-8 hours, or until the meat can be pulled apart with a fork.
- Remove the brisket from the pot and using two forks shred the meat entirely. Put the shredded meat back into the pot and toss until coated in the leftover sauce.
- To assemble the sliders, pile equal amounts of brisket onto each bun. Top with Vietnamese pickled vegetables, cilantro, green onions, jalapeño, reserved bbq sauce and sriracha.
*The recipe for the BBQ sauce was adapted from Epicurious' Asian BBQ Sauce.