A couple months ago I held a little pop up where I invented what I'm calling the Italian Baof. Juicy brisket, crunchy garlic chips, spicy giardiniera aioli, and sweet peppers cozy up in fluffy a bao bed. It's simple to make, delicious, and something you should f'sho make for yourself. Let me show you how! Adam

Full Recipe: https://www.adamwitt.co/allrecipes/z6...
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STUFF I USE...
Giardiniera: https://amzn.to/3Th130k
Truffle Mandolin (for garlic): https://amzn.to/48BlARV
My Cookware Set: https://amzn.to/3vaWhbG
My Dutch Oven: https://amzn.to/48MKuhq
My Induction Burner:
Deli Containers: https://amzn.to/49QO635'>https://amzn.to/49QO635
Large Mason Jars (32oz, wide mouth): https://amzn.to/49QO635'>https://amzn.to/49QO635
Rustproof Mason Jar Lids: https://amzn.to/49QWlfy
Portable Singleburner Stove: https://amzn.to/3IytyjV
Butane Torch: https://amzn.to/48TkQra
Butane Canisters: https://amzn.to/3wLUtpM
Coarse Reinforced Strainer: https://amzn.to/3PePLHK
Fine Mesh Reinforced Strainer: https://amzn.to/3TxvkYP
Sheet Trays: https://amzn.to/3IG3zXL
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RECIPES...

Italian Beef Brisket:
3 pound Brisket Point or Flat
Italian Seasoning * see below
Kosher Salt

Trim excessive fat from brisket. Season all over with salt.
Rub with Italian Seasoning spice rub.
Bag the brisket and cook sous vide at 185F for 24 hours. Remove the brisket from the water and chill in fridge until solid, at least 4 hours.
Remove brisket from the bag. Reserve leftover juices.
Slice into 3x2 inch and ½ inch thick slabs, reserve until needed.

Italian Seasoning:
1 1/2 Tbsp Fennel Seed
2 tsp Coriander Seed
2 Tbsp Sweet Paprika
2 1/2 Tbsp Dried Oregano
2 1/2 Tbsp Dried Basil
1 tsp Dried Thyme
1 1/2 Tbsp Garlic Powder
1 1/2 Tbsp Black Peppercorns
1 1/2 Tbsp Red Chili Flake

Blitz all whole spices. Mix into other seasonings.

Giardiniera Aioli:
2 cups Mayo
1 cup Giardiniera, plus some oil
2 Tbsp White Wine Vinegar, more to taste
1 Tbsp Paprika
½ tsp MSG
Kosher Salt, to taste
Black Pepper, to taste

Add everything to a blender making sure to boop a bit of spicy oil from the giardiniera jar in, too. Blend everything together to get a smooth puree. Check for seasoning and add more if needed. Reserve chilled until needed.

Garlic Chips:
20 cloves of garlic, sliced thin
Refined Olive Oil

Add the oil to a medium sauce pan and bring to 300F. Fry garlic until deeply golden brown, this will only take a few minutes. BE CAREFUL, it’s super easy to burn garlic and once you do there’s no going back. You’ll have to start over.
Remove the crispy garlic chips with a slotted spoon and set them on some paper towel to drain. Remove the oil from the heat

Notes:
Ensure that the olive oil is refined. If you use extravirgin or something with a lot of solids in it, the oil will burn and turn gross. It’s okay to use a less expensive and flavorful olive oil here. In a pinch, sub the olive oil for any highheat neutral oil (like sunflower, grapeseed or canola).

Roasted Sweet Peppers:
1 Green Bell Pepper, sliced and seeded
1 Red Bell Pepper, sliced and seeded

Season the sliced bell peppers with salt. Bake at 350 for 10 minutes, until the peppers are just softened and begin to take on some color. Remove and let cool slightly before slicing.
Slice the bell peppers into long strips, reserve until needed.
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TIMESTAMPS…
(0:00) Italian Baof
(0:20) The Beef
(3:28) Garlic Chips
(5:49) Sweet Bell Pepers
(6:33) Giardeniera Aioli
(8:35) Baos
(9:35) Let's Build
(10:32) Taste Test
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#ItalianBeef #Chicago #Sandwich #Bao #Chinese #Brisket #Easy #Food #Cooking #Recipe #AdamWitt

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