CAMBODIAN BEEF TOAST

Inspired by Chef Travis’ love of Angkorian Pikestaff, a pop-up at Market on 8th he frequents probably too often.

INGREDIENTS

1 lb butcher’s ground beef
2 whole eggs
1 tsp fish sauce
¼ cup coconut milk
2 tbsp ginger, minced
6 - 8 garlic cloves, minced
1 large shallot, minced
2 tbsp basil, chopped
2 tbsp cilantro, chopped
2 limes, juiced and zested
½ tsp ground cinnamon
1 tsp ground cumin
2 tbsp diamond kosher salt
1 tsp ground coriander seeds
1 each baguette, sliced in half lengthwise (and cut it into quarters and scoop about ½ inch of the filling out)

INSTRUCTIONS

Let’s make the beef mixture first: add a bowl beef, coconut milk and eggs to a standmixer and mix on medium speed with a paddle attachment until it begins to come together and the eggs are fully incorporated into the mixture. Turn off the mixer and add the rest of your ingredients (sans bread, obvi), and mix on medium speed for another 3-4 mixture until it become tacky and is fully incorporated. 

Grab your baguettes, sliced lengthwise and scooped and lay them face up on a large baking sheet. Grab your beef mixture and using a spatula, add the mixture into the hallowed out bread and then add a final thin layer on top of the whole slice, edge to edge. 

Set your oven to 350 degrees and bake for 20 - 30 minutes or until the beef reaches internal temperature of 160 degrees. Remove from the oven and let it rest for minimum 10 minutes. Dip in any Asian-style condiments - this is a canvas for any of your favorite sauces. Level ip and garnish wih chopped roasted peanut, cool but not necessary. Herbs would be nice too - cilantro sprigs will work great.