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.
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 mayonnaise. Add the cooled soy infusion. Season to taste with salt and pepper. (If you like, you may simply stir the soy infusion into
Preheat the broiler or make a charcoal fire. Brush the flank steaks with a little olive oil and sprinkle with salt and pepper. Grill until rare, about 3 minutes per side. Let cool and then thinly slice across the grain.
Spread mayonnaise generously over 1 side of each slice of bread. Cover half the bread slices with meat. Place the romaine or watercress on the remaining bread slices. Top with cucumbers. Assemble the sandwiches and cut each in half.
© 1992 Joyce Goldstein. All rights reserved.