Empty My Fridge
Burnt End Bánh Mì
Ingredients
- Mustard3 tbsp
- Beef3 lb
- Spice rub2 tbsp
- Barbecue sauce2 tbsp
- Butter4 tbsp
- Brown sugar1 tbsp
- Baguette3
- Sriracha sauce
- Cucumber2
- Jalapeño chili · sliced1
- Cilantro
- Carrot2
- Daikon½
- Salt2 tsp
- Sugar2 tsp + ½ cups
- Rice wine vinegar½ cups
Instructions
- Preheat the oven to 300°F (150°C).
- Rub the mustard all over the chuck roast, then coat all sides with the spice rub.
- Place the roast on a rack over a baking sheet and bake for 3 hours.
- Remove the roast and cut into 1-inch cubes.
- Put the cubes in a baking dish and toss with the barbecue sauce, butter and brown sugar. Bake until sticky and charred, about 20 minutes, stirring once after 5 minutes.
- For the pickled vegetables, toss the carrots, radish, salt and sugar in a bowl and let stand 15 minutes. Gently squeeze out the liquid.
- Whisk the rice vinegar, water and granulated sugar until dissolved, add the vegetables, and refrigerate at least 30 minutes or up to overnight.
- Spread Sriracha aioli over the bottom half of each baguette, then layer the burnt ends, pickled vegetables, cucumber, jalapeño and cilantro.
- Top with the other baguette half and press gently.
Summarized from Tasty's video. Watch it for the details.
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