Finishing late on Tuesdays (with German) doesn’t leave much time to do the weekly shop, which is why I’d normally do it on Monday, but stupidly I forgot.
Getting back at ten past 7, belly rumbling, I needed to eat. Normally, one would just go for the easy option of ordering a takeaway, but not ScandiNathan.
At the back of the freezer we had one of these pulled-beef brisket joints from Asda – following the food trend of pulled-pork etc, so we decided to jazz it up. Looking in the cupboards, I decided an Asian American inspired dish was in order.
So, after defrosting the joint, I added 2 tbs of organic miso paste, 2 tbs of dark soy sauce, 1 chili (chopped), 2tsp of chili powder, 1tsp Shichimi powder, 2tsp of sesame seeds, 1tsp of sweet chili sauce, 1 tbs Chinese black vinegar, a thumb size amount of grated ginger, 1sp of honey and a couple of drops of liquid smoke into the pot, a Le Creuset Dutch oven in my case. Lid on, it went into a preheated oven (180°C fan) for 30 minutes.
Now for the accompaniments: the wedges.
Prick a couple of sweet potatoes and place into the microwave until soft, once out cut into wedges and place them into the bowl of marinade:
- 3tbs of sunflower oil
- 1 heaped tbs of organic miso paste
- 1tbs of dark soy sauce
- 1 tsp of mirin
Once the wedges are liberally coated, sprinkle them with black sesame seeds and place into the oven until dark with the glaze and crispy.
Now, the ‘slaw.
We used roughly quarter of a head of white cabbage, shredded, half an onion, chopped, and 1 carrot, julienned for the coleslaw. All standard so far, but it was the dressing, which made it pan-Asian:
- 4 tbs of mayonnaise
- 1 tsp of white wine vinegar
- 2tsp of shichimi powder
- 1tsp mirin
- 1tsp German Mustard (Because I wanted to try it out 😉 ) feel free to use any mustard here, or wasabi would work well too!
- 1tbs black sesame seeds,
- Salt & pepper
Mix, and season accordingly.
Once 30 minutes had passed, take the meat out and break it up with a fork and place back in the oven for a further 5 minutes.
While this was in I made one of the toppings for the sandwich, the soy charred onions, by placing 2tsp of sunflower oil into the pan with 1tbs of dark soy sauce and 10g of muscovado sugar. Place thinly cut onion rings (made with the other half of the onion from coleslaw) into the mixture and cook until almost tar-like in appearance.
Nearly at the finishing line, it was time to make the sandwich. Cut the sourdough roll (although an amazing alternative would be a Chinese bao bun!) and for the first layer place some homemade New York pickled cucumber on the bun (New York style alluding to the spices/herbs in a New York Deli, so the cucumber was cured with caraway and mustard seeds), then place a heaped spoonful of the brisket on top, then the charred onions, then place some Japanese pickles on top (I had made some, ages ago using sugar, salt, rice wine vinegar, shichimi powder, fresh chopped chilli, chopped spring onions and julienned carrots. The pickles, which started, quite mild had taken on the punchiness of the chili, which was amazing. Finish with a fistful ball of rocket (arugula)….again alluding to the New York deli-fusion vibe and the top of the bun.
Plate up and devour with a smile.