Sous Vide
Short Rib Banh Mi
Learn how to cook short rib banh mi sous vide style using the voice-enabled Myka recipe builder app
Servings
4 Sandwiches
Cook In:
24 hours
Prep In:
25 min
Method:
Sous Vide
Introduction
About Banh Mi
By: Sous Chef Myka
The short ribs are cooked sous vide, resulting in melt-in-your-mouth meat that is full of flavor. This recipe is sure to become a new favorite!
- 2 & 1/2 Lbs Bone In Short Ribs
- Salt
- Pepper
- 2 Tbsp Oil
- 1 Asian Pear
- ¼ Large White Onion
- 8” Lemongrass
- 3 Garlic Cloves
- ¾ Cup Beef Broth
- 1 Tbsp Miso
- 1 Tbsp Hoisin Sauce
- 4 Tbsp Sriracha
- 3 Tbsp Gochujang
- ½ Cup Rice Vinegar + 1 Tbsp
- 1 Tsp Mirin
- 1 Tsp Sesame Oil
- 1 Tsp Chili Paste
- ½ Cup Daikon Radish
- ½ Cup Shredded Carrots
- ½ Cup Water
- 1 & ½ Tbsp Honey
- 1 Tsp Kosher Salt
- ½ Cup Mayonnaise
- 4 Baguettes
- 1 English Cucumber
- Hot Peppers
- Cilantro Leaves
How to prepare oxtail and mushroom gyozas
If you’re looking for a fun and delicious recipe to sous vide, look no further than this short rib banh mi. The sous vide process ensures that the short ribs are cooked to perfection. To make this recipe, simply preheat your sous vide machine to 178 degrees Fahrenheit. Then, follow our preparation instructions – eventually placing it in a sous vide bag. Cook it all 24 hours with your Anova or Joule sous vide, and then remove it all from the bag. Follow the rest of our steps and you’ll want to serve the short rib on a warm banh mi roll. You’ll be sure to impress your guests with this delicious and unique sous vide recipe!
Step by Step Instructions
Step 1
Set your sous vide machine to 178°F
Step 2
Heavily season 2 ½ lbs of bone in short ribs with salt and pepper on all sides.
Step 3
Heat a large skillet or cast iron pan over medium-high heat. Add 2 tablespoons of high smoke point oil and sear on all sides until deep golden brown. Remove from the pan and when cool add into a large vacuum seal bag.
Step 4
Dice 1 Asian pear and add to the vacuum seal bag.
Step 5
Cut ¼ of a large white onion into fourths and add to the vacuum seal bag.
Step 6
Roughly dice an 8” section of lemon grass and add to the vacuum seal bag.
Step 7
Peel and smash 2 large cloves of garlic and add to the vacuum seal bag.
Step 8
Add ¾ cup of beef broth and 1 tablespoon of miso to the vacuum seal bag.
Step 9
Add 1 tablespoon of hoisin sauce, 2 tablespoons of sriracha and 3 tablespoons of Gochujang to the vacuum seal bag.
Step 10
Add 1 tablespoon of rice vinegar, 1 teaspoon of mirin, 1 teaspoon of sesame oil and 1 teaspoon of chili paste to the vacuum seal bag.
Step 11
Seal the bag and place into the water bath and sous vide for at least 24 hours.
Step 12
To make the pickled slaw, finely slice ½ cup of daikon radish and place into a medium size mixing bowl.
Step 13
Add ½ cup of shredded carrots, ½ cup of rice vinegar, ½ cup of water, 1 ½ tablespoons of honey and 1 teaspoon of kosher salt to the mixing bowl. Cover and chill in the refrigerator until ready to make the sandwich.
Step 14
To make the sriracha mayo, add ½ cup of mayonnaise and 2 tablespoons of sriracha to a small mixing bowl. Finely grate 1 clove of garlic and mix well. Cover and chill in the refrigerator until ready.
Step 15
When the short ribs have finished cooking, remove from the water bath and strain the liquid into a fat separator. In a medium skillet, add the liquid and bring to a boil. Reduce until only ¼ of the liquid is left and is the consistency of thick bbq sauce.
Step 16
Pour ⅓ cup of water into the skillet and immediately cover the pan tightly. Cook until all the water has been absorbed. Serve while hot with the dipping sauce and chili oil on the side.
Step 17
Slice 4 baguettes and toast in an oven until golden brown. Coat both sides of the bread with the Sriracha Mayo.
Step 18
Slice 1 english cucumber lengthwise and line each baguette.
Step 19
Add the shredded meat and drizzle the reduction on top.
Step 20
Layer the pickled daikon radish and carrots on top.
Step 20
Top with fresh sliced hot pepper and cilantro leaves.
Nutrition
Sous Vide Short Rib Banh Mi
- Saturated Fat 100%
- Monounsaturated Fat 100%
- Polyunsaturated Fat 100%
- Sodium 100%
- Cholesterol 100%
- Potassium 100%
- Calcium 100%
- Iron 100%
