Burnt End Bánh Mì

Por Tasty · 180 min

Ingredientes

Modo de preparo

1. Preheat the oven to 300°F (150°C).
2. Rub the mustard all over the chuck roast, then coat all sides with the spice rub.
3. Place the roast on a rack over a baking sheet and bake for 3 hours.
4. Remove the roast and cut into 1-inch cubes.
5. 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.
6. For the pickled vegetables, toss the carrots, radish, salt and sugar in a bowl and let stand 15 minutes. Gently squeeze out the liquid.
7. Whisk the rice vinegar, water and granulated sugar until dissolved, add the vegetables, and refrigerate at least 30 minutes or up to overnight.
8. Spread Sriracha aioli over the bottom half of each baguette, then layer the burnt ends, pickled vegetables, cucumber, jalapeño and cilantro.
9. Top with the other baguette half and press gently.

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