Burnt End Bánh Mì
A bold twist on the classic Vietnamese bánh mì, this Burnt End Bánh Mì is packed with tender, smoky chuck roast burnt ends coated in a sweet and tangy barbecue sauce. The savory, melt-in-your-mouth beef is balanced by crunchy, pickled carrots and daikon, fresh cucumber matchsticks, and a spicy kick from sliced jalapeños. Topped off with fresh cilantro and a creamy Sriracha aiaïoli all inside a baguette, this sandwich is a flavor-packed fusion of smoky, spicy, and fresh notes that will have your taste buds dancing. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Total Time
3 hr 35 min
3 hr 35 min
Prep Time
10 minutes
10 min
Cook Time
3 hr 15 min
3 hr 15 min
Total Time
3 hr 35 min
3 hr 35 min
Prep Time
10 minutes
10 min
Cook Time
3 hr 15 min
3 hr 15 min
Ingredients
for 4 servings
- 3 tablespoons yellow mustard
- 3 lb chuck roast
- 2 tablespoons spice rub (I like Kinder’s All-Purpose Rub)
- 2 tablespoons barbecue sauce
- 4 tablespoons unsalted butter, cut into 1-tablespoon pats
- 1 tablespoon brown sugar
- 3 baguettes, split lengthwise
- Sriracha aioli
- 2 cucumbers, seeds removed and cucumbers cut into julienne pieces
- 1 jalapeño, sliced
- Fresh cilantro sprig
Pickled Vegetables
- 2 medium carrots, cut into julienne pieces
- ½ daikon radish, cut into julienne pieces
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ½ cup rice vinegar
- ½ cup water
- ½ cup granulated sugar
Nutrition Info
- Calories 1501
- Fat 58g
- Carbs 168g
- Fiber 9g
- Sugar 53g
- Protein 88g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 300°F (150°C).
- Rub the mustard evenly all over the chuck roast. Sprinkle the spice rub all over the chuck roast, rubbing it in with your hands to fully coat all sides.
- Place the seasoned roast on a roasting rack placed over a baking sheet. Bake for 3 hours. Remove the roast from the oven, and cut into 1-inch cubes.
- Add the meat to a baking dish, and toss with the barbecue sauce, butter, and brown sugar. Return to the oven, and bake until the meat is sticky and charred, about 20 minutes, stirring once after 5 minutes.
- Prepare the Pickled Vegetables: Toss together the carrots, radish, salt, and sugar in a bowl. Let stand at room temperature for 15 minutes to draw out moisture. Squeeze the vegetables gently to remove the excess liquid.
- In a cup or bowl, whisk together the rice vinegar, water, and sugar until dissolved. Add the vegetables to the mixture. Refrigerate for at least 30 minutes or up to overnight for best results.
- Spread a generous layer of Sriracha aïoli over the bottom half of each baguette.
- Layer the burnt ends on top of the aïoli, followed by the pickled vegetables, cucumber pieces, jalapeño slices, and fresh cilantro.
- Place the top half of the baguette on, and press gently to secure the fillings.
- Enjoy!
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