Brisket Burnt Ends

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 260°F, for 6 hours and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place all the spice rub ingredients in a bowl and mix well to combine.

• 3

  Tear three lengths of foil, one at 45-inch long and two at 30-inch long. Lay the long piece horizontally on the countertop. Lightly oil the center of the foil. Place the two remaining sheets vertically and slightly overlapping each other in the middle, to form a cross. Place the roasting pan in the center of the cross and insert the broiling rack.

• 4

  Place the beef on the rack and sprinkle all over with the spice rub, patting it to adhere. Pour the apple cider in the pan, avoiding the beef.

• 5

  Bring the edges of the foil up and over the beef to loosely cover and create a parcel. Tightly seal the edges.

• 6

  Once preheated, carefully place the parcel in the oven and bake for 6 hours. Meanwhile, continue to the next step.

  Tip: The parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
• 7

  To make the chipotle barbecue sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally for 10 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.

• 8

  Add the chipotle and spices and cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes.

• 9

  Place the sauce in a blender, and blend until smooth. Transfer to a bowl, cover and refrigerate.

  Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about 4 cups.
• 10

  When the oven signals, remove beef from the oven. Open the parcel and rewrap the beef in foil. Place beef in the refrigerator for 8 hours to overnight. Strain the pan juices through a fine sieve and refrigerate.

• 11

  Cut the beef into approximately 1-inch pieces and place in a 10-inch skillet.

• 12

  Insert the wire rack into position 5. Press Phase Cook for P1 and set the oven to Bake, Convection, 375°F, for 20 minutes. Press Confirm for P2 and set the oven to Broil, High, for 5 mintues and press Start to preheat. Meanwhile, continue to the next step.

• 13

  Place the chipotle barbecue sauce in a saucepan over medium heat. Add approximately 1 cup (8 fl oz) of the reserved cooking liquid to loosen the sauce slightly. Season with salt and stir until heated through.

• 14

  Pour enough of the chipotle barbecue sauce over the beef to coat the tops completely. The sauce should reach halfway up the meat. Shake the pan gently to disperse the sauce.

  Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with chicken wings!
• 15

  Once preheated, place the skillet in the oven and bake for 20 minutes in P1. The oven will automatically switch to P2.

• 16

  Remove from the oven and serve hot with toothpicks.