I’ve been craving BBQ. I’ve also been craving Banh Mi. I really like the little pickles they put in the sandwiches. They do right by me… But not so much by my amine allergy. This low-amine version can be done as a sandwich, served as an open-faced sandwich, or even in cabbage wraps (though it was a bit juicy for the cabbage wrap).
2 1/2 lb chuck roast beef
2 Tbsp garlic powder
2 Tbsp onion powder
1/2 onion, diced
1/3 C parsley, minced
double batch of low-amine BBQ sauce
1 C water
1 Tbsp ascorbic acid
1 Tbsp salt
2 C water (approximate)
Bread or cabbage for sandwich or cabbage wrap
- Make a double batch of low-amine BBQ sauce.
- Cut roast into cubes about 1 1/2 – 2″ thick.
- In a stock pot, throw in chunks of beef, garlic powder, onion powder, onion, parsley, 1 C low-amine BBQ sauce, and 1 C water. Beef should be covered. If not covered, add another cup water and third cup BBQ sauce (or cut beef to 1″ cubes).
- Cook on a low simmer for about 3 hours, covered, or until beef is tender and easily shredded with a fork.
- Heat a pan or pot with a couple inches water to boiling.
- Julienne carrots and toss them in the boiling water. Cook for no longer than 45 seconds – they only need a blanching.
- Drain, and run under cold water until cool. Drain well and put carrots in a bowl. Sprinkle with 1 tsp ascorbic acid, and 1 tsp salt. Mix until all carrots are well coated. Set aside.
- Cut your half-onion into “C” shaped half-rings. Lay in the bottom of a tupperware. Add 2 tsp salt, and 2 tsp ascorbic acid. Add just enough cold water to cover the onions. Mix until salt and ascorbic acid are dissolved.
- When the beef is nearing completion, drain onions well. Set aside.
- Quickly give carrots a light rinse and drain all excess water. Set aside.
- Using a slotted spoon, pull chunks of beef out and onto a plate. Using two forks, shred beef.
- You can do the sauce one of two ways. To make it low-fat, discard BBQ liquid the beef was cooking in, as it is high in fats. If you don’t want to waste it, pour half the liquid out, but reserve half.
- Mix beef in with 1C+ BBQ sauce (not the sauce the beef was cooking in).
- Wash cilantro.
- Build sandwich, cabbage wrap, or open-faced sandwich with vegetables on bottom, low-amine BBQ beef on top.
- Garnish with cilantro, vegetables, and cayenne (if wanted).
Very Low Amine: garlic powder, onion powder, onion, parsley, water, carrot, ascorbic acid, salt, cabbage
Low Amine: chuck roast beef, low-amine BBQ sauce, bread
Very High Amine: cayenne
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