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Recipe Detail Page
Honey & Soy Baked Brisket Sandwiches with Ginger Scallion Mayo
Spring 2021
This sweet and salty marinade is packed with big flavours. Wrapping the meat in foil and slow-cooking for hours yields a meltingly tender result, perfect for slicing onto sandwiches. The best results come from marinating overnight, giving all the flavours time to penetrate the centre of the brisket.
Serves 6 to 8, makes approximately 2 cups (500 mL) Ginger Scallion Mayo
BRISKET
1 1/4 cups (310 mL) soy sauce
1/2 cup (125 mL) honey
1/2 cup (125 mL) mirin cooking wine
1/4 cup (60 mL) sesame oil
1/4 cup (60 mL) karashi Japanese mustard or Dijon mustard
1 small onion, chopped, about 1 cup (250 mL)
1/4 cup (60 mL) finely grated ginger
1/4 cup (60 mL) finely minced garlic
3 to 4-lb (1.36 to 1.81-kg) beef brisket
2 tbsp (30 mL) cornstarch, mixed with
2 tbsp (30 mL) water
GINGER SCALLION MAYO
1/4 cup (60 mL) canola oil or other neutral oil
6 green onions, finely minced
2 tbsp (30 mL) finely grated ginger
2 tbsp (30 mL) finely minced garlic
1 cup (250 mL) mayonnaise
1 tbsp (15 mL) sesame oil
1 tsp (5 mL) kosher salt
Hamburger buns or other soft white rolls
1 head iceberg lettuce, shredded
1. For the brisket, place soy sauce, honey, mirin, sesame oil, mustard, onion, ginger and garlic in a blender and process until smooth. Place brisket in a large container or sealable plastic bag and pour in the marinade. Allow to marinate, refrigerated, for 4 hours or preferably overnight.
2. Preheat oven to 300°F (149°C).
3. Line a large baking dish with enough foil to wrap around the entire brisket. Reserving marinade, remove brisket and place in prepared baking dish. Wrap foil around to completely seal. Refrigerate reserved marinade.
4. Place baking dish in the oven and bake until meat registers 180°F (82°C) on a meat thermometer, 3 hours 45 minutes to 5 hours. Remove from oven and allow to rest in foil for 30 minutes.
5. Meanwhile, for the ginger scallion mayo, heat canola oil in a pot until almost smoking. Place green onions, ginger and garlic in a large metal bowl and carefully pour oil over top. (The mixture will sizzle and spit a little— this is normal.) Let cool completely, then stir in mayonnaise, sesame oil and salt. Set aside until ready to serve. This will keep well for up to a week, covered in the refrigerator.
6. Remove brisket from foil and transfer to a baking tray. Bake for 30 minutes more to finish cooking and brown the outside.
7. Tip cooking juices from baking dish into a heavy-bottomed saucepan and add in reserved marinade. Bring to a boil, then reduce heat and simmer for 5 minutes.
8. Whisk in cornstarch mixture and continue to simmer until liquid thickens to coat the back of a spoon, 3 to 4 minutes. Remove from heat.
9. Remove brisket from oven and let stand for 10 to 15 minutes before slicing against the grain into 1/8-inch (3-mm) slices and placing in a serving dish. Pour warm sauce over top.
10. Spread a little ginger scallion mayo on both sides of the hamburger buns and add a generous amount of shredded lettuce. Place a few slices of beef on each bun, top and serve.
TIP:
To make this dish gluten-free, substitute tamari for soy sauce and serve with lettuce cups instead of soft rolls.
Cold leftovers can be diced and added to stir
Serves 6 to 8, makes approximately 2 cups (500 mL) Ginger Scallion Mayo
