Brisket Banh Mi
Reheat the brisket. In a large skillet over medium heat, add the brisket and a small amount of beef broth if desired to keep the brisket from drying out. Cook until warmed through, then remove from heat and set aside.
Slice the rolls or baguettes through the middle, leaving one side of the crust attached, and open.
Spread the mayonnaise on the soft interior of the bread, if using. Add 1-2 slices of brisket, followed by carrots, sliced radishes, cucumbers or pickles, pickled red onions, jalapeños, and cilantro leaves. Repeat for additional sandwiches. Enjoy!
Easy Pickled Red Onions
In a jar with a lid, or other heat-safe glass or ceramic container with a lid, add the thinly sliced red onions.
In a microwave safe bowl or glass measuring cup, add the vinegar, sugar, salt, and peppercorns. Microwave for 30 seconds and stir until the sugar and salt have dissolved.
Add 1 cup of water to the vinegar mixture and warm for 30-60 seconds in the microwave. Carefully pour the mixture over the onions and let sit at room temperature for 30-60 minutes.
Cover and refrigerate for at least 2 hours before serving. The onions will turn a bright pink color. For best flavor, keep refrigerated and use within 3-5 days.
