BAHN MI

SERVES 4 TO 6, DEPENDING ON THE AMOUNT OF LEFTOVERS

SKILL LEVEL: EASY

COOK TIME: 20 MINS.

PREP TIME: 20 MINS.

COST: $

Whenever you make a brisket or a pot roast, you are pretty much guaranteed that there will be leftovers. If you want something more exciting than reheating in the microwave, these sliders make for a completely new and delicious use of yesterday’s beef.

Leftover pot roast from Pot Roast with Shaved Carrot Salad

FOR THE PICKLES:

1 cup rice wine vinegar 2 tablespoons sugar

1 bunch radishes, thinly sliced

2 carrots, julienned

FOR THE CHILI MAYO:

½ cup mayonnaise

1 tablespoon Sriracha 8–16 soft slider buns, to serve

1 English cucumber, thinly sliced, to serve

1 bunch cilantro leaves, to serve

1 bunch mint leaves, to garnish

2 scallions, sliced on the bias, to garnish

1. Place the leftover brisket and all of its juices into a baking dish and back into the oven at 350 °F until warmed through, about 20 minutes.

2. For the pickles, heat the vinegar and sugar together until the sugar is dissolved, and pour over the radishes and carrots. Set aside to cool. Meanwhile, combine the mayonnaise and Sriracha and set aside.

3. To serve, place some of the shredded brisket on the bottom half of a bun, and top with pickles, cucumber, and cilantro. Spread some of the mayo on the other half of the bun and top. Garnish with the mint and scallions.

Get down with brown

A lot of people think that when you brown the outside of a piece of meat, you are “sealing in the juices,” but scientists tell us that you are not really sealing in anything. What you are doing, though, is one of the most wonderful things in cuisine. They call it the Maillard Reaction, and it’s responsible for that brown crust full of beautiful flavors that you get when you take the time to get the meat good and brown over high heat. Don’t be shy here. We’re talking brown, not a light tan.