SANDWICHES WITH GOCHUJANG BEEF BANH MI

 This sandwich has it all: spicy, rich, pickled, and full of different textures.

INGREDIENTS:
1 Chuck Roast beef (about 2 pounds)
freshly ground black pepper, 1 teaspoon
1 cup of beef stock, roasted
1/4 cup of red chili sauce from Korea (Gochujang)
2 tablespoons of garlic, minced
10 ml of fish sauce (nam pla)
A serving of hoisin sauce
1 sambal tablespoon
2 cup of cucumbers, thinly sliced
1 cup of carrots, shredded
1/2 cup ginger pickles
2 teaspoons rice vinegar, unseasoned
1/8 cup lime juice, fresh
1/4 cup traditional beef liver chopped
a dash of plum sauce
One-half teaspoon Cognac
2 tablespoons heavy cream for whipping
6 French bread rolls or banh mi, each 5 inches long, divided

CULINARY: Slice the beef roast into 2 to 3″ pieces and pepper. Apply nonstick spray to a big nonstick pan and heat it to a hot temperature over medium. Add the steak and brown it on both sides for three to four minutes.

Place the steak in the slow cooker. Continue with the leftover meat.

Add stock to the skillet and stir for 1 to 2 minutes, or until any browned pieces are gone from the pan. Gochujang, garlic, fish sauce, hoisin sauce, and sambal are all stirred together. Fill slow cooker with mixture. Roast should be fork-tender after 4 hours on HIGH or 6 hours on LOW of covered cooking.

Cucumber, carrots, ginger, and vinegar should be combined in the meantime. Add a cover and chill.
Cook’s Advice Stock with Roasted Beef:

Set the oven to 475 °F. In a roasting pan, combine 6 to 8 pounds of beef bones with 2 cups of chopped yellow onions, 1 cup of sliced carrots, and 1/2 cup of sliced celery. Roast for 45 minutes, rotating once, in a 475°F oven or until browned. bones with 2 tablespoons of tomato paste; roast for 15 minutes. Discard the oven; drain the grease.

In a large stockpot, add the bones and the veggies.

Add to stock pot after scraping any remaining browned bits from the roasting pan’s bottom. Boil 1 gallon of water after adding it. 10 black peppercorns, 3–4 sprigs of fresh parsley, 2 cloves of garlic, 2 fresh thyme sprigs, and 2 bay leaves should all be added to the stockpot. 8 to 10 hours of simmering the stock, sometimes skimming the impurities.

Turn off the heat and let the stockpot cool for 15 minutes. Stock is strained into a big basin using a strainer lined with cheesecloth.
Take the meat out of the crockpot. Take the fat out of the cooking liquid. 1 tablespoon of cooking liquid should be saved. Use two forks to shred the meat. Beef shreds, residual cooking liquid, and lime juice are combined. As desired, add salt and pepper to the dish. To remain warm, cover.

In a small dish, combine the beef chopped liver with the plum sauce, Cognac, and 1 tablespoon of the cooking liquid that was set aside. As needed, add salt to the dish. Whip cream in a small, deep basin to soft peaks using a whisk. Stir cream into the mixture of liver. Refrigerate with a cover until ready to serve.
Cook’s Advice Traditional Beef Liver Chopped:
Put 1 pound of beef liver and 2 cups of 1 percent low-fat milk in a medium bowl. Refrigerate for 30 minutes with a cover.

Heat the broiler. Milk should be discarded after liver removal. Put the liver on a rack in a broiler pan coated with foil, 3 to 4 inches from the heat’s source. When an instant-read thermometer put horizontally into the center reaches 160°F, flip the broiler once after 9 to 12 minutes.

Add liver to the bowl of a food processor.  In a food processor, combine 1 hard-boiled egg, 2 tablespoons chopped onion, and 1/2 teaspoon minced garlic. Pulse on and off until a paste forms. Back in the food processor, add 2 tablespoons of fat and the liver. Blend using on and off pulses. Add 1 teaspoon of finely chopped fresh parsley and process until the mixture is smooth. As desired, add salt and pepper to the dish.

Mixture of liver should be placed in a medium dish; cover and chill for at least an hour.

Over the sliced edges of each roll, evenly distribute 2 teaspoons of the liver mixture. Rolls should have equal amounts of shredded meat and cucumber combination on top. If desired, garnish with more pickled onions, radishes, carrots, basil, mint, jalapenos, cilantro, and lime wedges.
Cook’s Advice Pickled onions, thinly sliced radishes, shredded carrots, fresh Thai basil leaves, fresh mint leaves, thinly sliced jalapenos, chopped fresh cilantro leaves, and lime wedges are among the optional toppings.

TIPS FOR SAFE HANDLING: Always wash your hands with soap and water after handling raw meat and before you start cooking.
Keep raw meat and other foods apart.
After handling raw meat, wash all cutting boards, utensils, and dishes.
Use only one marinade per batch of raw food.
Before using, wash all vegetables.
Cook beef until it reaches a temperature of 145°F for medium-rare steaks and 160°F for roasts for making ground beef.