Beef Brisket, Fresh Mozzarella and Mango-Pickled Red Onion Relish on a Baguette
Ingredients
- 1 Cascade Natural beef brisket, "nose on"
- 1/4 cup sea salt
- 1 TBSP pepper
- 10 ripe mangoes, skin and pit removed
- 3 cups champagne vinegar
- 3 TBSP paprika
- 1 cinnamon stick
- 2 TBSP chili powder
- 5 red onions
- 20 fresh ovaline mozzarella balls, sliced into 1/4 inch rounds
- 30 short skinny baguettes (from Little T bakery if in Portland)
Instructions
- Slice the brisket against the grain along the length of it every 4 inches. Put the chunks into a deep rectangular pan along with the spices.
- Roast, covered, 4 hours at 250 degrees or until tender and much of the fat renders. Shred the meet loosely with tongs then return to the oven, uncovered, another 1 hour. Drain off most of the fat and taste for salt. Keep warm until ready to serve.
- Dice the mango and set aside. Halve the red onions from pole to pole then cut into thin strips vertically. Put them in a pot and cover with the vinegar and three cups water and a generous pinch of salt. Bring to a boil on the stove then set aside to cool. Strain the liquid out and dice the onions, then toss them with the mango. Refrigerate ’til ready to use.
- To assemble the sandwiches, slice the baguette lengthwise along one side, leaving a hinge on the other. Lay slices of mozzarella along the bottom of the baguette. Lay 5 oz. of the warm shredded beef on top of that. Spoon the mango/pickle relish to taste over the meat. Gently close the baguette top and bottom together and wrap in parchment, wrapping one end and leaving the other unwrapped. Enjoy!
Categories: Lunch & Dinner
related
Recipes
