Wagyu beef cheek bahn mi

Name: Wagyu beef cheek bahn mi
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: Vietnamese, Asian
Ingredients: • 1/2 large carrot; • 1/4 piece of fresh daikon radish; • 1/4 onion; • 3 tbs rice wine vinegar; • 1/4 cp mayo; • 1 tbs hoisin; • 1-3 tsp sriracha (depends how spicy you like); • 2 beef checks; • 2 Baguette; • Cucumber; • Cilantro to garnish; • Seasoning

9 steps

Prep:3hCook:20min

Let’s do a little Vietnamese Fusion!!! This SMOKED WAGYU BEEF CHEEK BAHN MI is straight up bussin with flavor!!! If you’re a fan of Bahn Mi’s you have to give this one a try. With that traditional pickled vegetables you love this incorporates smoked beef cheek that is fall apart tender and flavorful. We tied it together with a hoisin and sriracha mayo!!! Give this a try and tell me what you think!!!

Updated at: Thu, 17 Aug 2023 06:02:49 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1244.1 kcal (62%)

Total Fat34.7 g (50%)

Carbs141.1 g (54%)

Sugars8.9 g (10%)

Protein89.8 g (180%)

Sodium2274 mg (114%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5carrot

large

0.25 piecedaikon radish

fresh

0.25onion

3 Tbsrice wine vinegar

¼ cupmayo

1 Tbshoisin

1 tspsriracha

depends how spicy you like

Instructions

Step 1

1. Set up grill or smoker to cook indirect and preheat to 300. I used cherry wood for flavor.

Step 2

2. Season beef cheeks with salt, fresh black pepper and this onion and garlic blend I picked up.

Step 3

3. Place cheeks directly on smoker. I went 1.5 hours until I liked the bark then wrapped them in paper and cooked another 2 hours. I could tell they were done by pushing on the paper and feeling the meat was starting to give. Remove and let rest in the paper for 30 minutes.

Step 4

4. While your cheeks are smoking prep the vegetables so they have time to marinate. Julienne the carrot, onion and radish. Add a tsp of salt and the vinegar. Place in fridge until it’s time to assemble.

Step 5

5. Prep the sauce by mixing mayo, hoisin and sriracha.

Step 6

6. While the cheeks are resting toast the baguette on the hot grill.

Step 7

7. Once rested pull the cheek meat and discard any large pieces of fat.

Step 8

8. Assemble sandwich by spreading mayo on both sides. Layer a nice base of beef. On top side place thin sliced cumber. Add pickled vegetables and garnish top with cilantro.

Step 9

9. Enjoy!!!!

View on Boudreaux’s Backyard

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