Let’s do a little Vietnamese Fusion!!! This SMOKED WAGYU BEEF CHEEK BANH MI is straight up bussin' with flavor!!! If you’re a fan of Banh Mi 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!!!
Ingredients
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1/2 large carrot
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1/4 piece of fresh daikon radish
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1/4 onion
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3 tbsp rice wine vinegar
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1/4 cup mayo
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1 tbsp hoisin
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1-3 tsp Sriracha (depends how spicy you like)
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2 beef cheeks
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2 baguettes
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cucumber
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cilantro to garnish
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seasoning
Directions
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Set up grill or smoker to cook indirect and preheat to 300. I used cherry wood for flavor.
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Season beef cheeks with salt, fresh black pepper and this onion and garlic blend I picked up.
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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.
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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.
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Prep the sauce by mixing mayo, hoisin and sriracha.
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While the cheeks are resting toast the baguette on the hot grill.
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Once rested pull the cheek meat and discard any large pieces of fat.
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Assemble sandwich by spreading mayo on both sides. Layer a nice base of beef. On top side place thin sliced cucumber. Add pickled vegetables and garnish top with cilantro.
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Enjoy!!!!
