Beef Sandwiches with Mustard Soy Mayonnaise

Name: Beef Sandwiches with Mustard Soy Mayonnaise
Yield: Makes 1½ cups
Ingredients: 12 to 14 romaine lettuce leaves, cut into small strips, or 24 small watercress sprigs, trimmed of thick stems; ¼ cup Dijon mustard; Salt and freshly ground pepper; 1¼ cups peanut oil; 2 flank steaks, about 1 pound each, or 2 pounds cooked Brisket of Beef, thinly sliced; 2 cucumbers, seeded, peeled (if not English), and thinly sliced; 12 to 16 slices of bread; Olive oil as needed; 2 small garlic cloves, minced 2 egg; 1 tablespoon brown sugar; 3 tablespoons soy sauce; 2 tablespoons rice wine vinegar or white vinegar; 2 star anise; 1 walnut-size piece of fresh ginger, smashed with a cleaver or meat pounder

Preparation info

Makes
1½ cups

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Cold brisket makes a great sandwich, as does any kind of steak. Instead of just plain mustard, try this Far Eastern approach to mustard sauce. Cucumbers, romaine, or watercress are harmonious with the sauce and the meat. Choice of bread is up to you.

Ingredients

Mustard Soy Mayonnaise

2 star anise
1 walnut-size piece of fresh ginger, smashed with a cleaver or meat pounder
3

Sandwich

Method

For the mayonnaise, make a soy infusion by bringing the star anise, ginger, soy sauce, sugar, vinegar, and garlic to a boil in a small saucepan. Reduce the heat and simmer for about 2 minutes. Strain the liquid and cool. Discard the anise and the ginger. Put the eggs in the bowl of a food processor. Add the mustard and process to blend. Then gradually process in the peanut oil to form a mayonna