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Brisket Burnt Ends

Brisket Burnt Ends

Originally the leftover ends from a carved brisket point, these are now in a class all of their own. The pitmasters secret is out and our version of these sticky, spiced, smoky nuggets rivals the very best. Burnt only in name, these cubes of caramelized melting meat are a taste to behold. Serve with baked potatoes and fresh garden salad, grilled corn and wedges or on their own with toothpicks and pickles as a moreish appetizer.

15 hrs 15 mins total time

50 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • Cooking oil spray
  • 2½ lb flat brisket
  • 1 cup (8 fl oz) apple cider

For the spice rub:

  • 2 tbsp granulated sugar
  • 1 tbsp demerara sugar
  • 5 tsp kosher salt
  • 2 tsp chipotle powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ¼ tsp smoked paprika

For the chipotle barbecue sauce:

  • 1 tbsp vegetable oil
  • 1 yellow onion

    thinly sliced

  • 2 cloves garlic

    thinly sliced

  • 3½ oz can chipotle peppers in adobo sauce
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • ½ tsp mustard powder
  • 14½ oz can diced tomatoes
  • ⅓ cup (3¼ oz) tomato paste
  • ¾ cup (6 fl oz) apple cider vinegar
  • ¾ cup (5¼ oz) demerara sugar
  • 2 tbsp (1½ oz) honey
  • 2 tbsp Worcestershire sauce
  • 1 tsp kosher salt

Instructions

  • 1Insert the wire rack into position 6. Meanwhile, prepare the spice rub.
  • 2Place all the ingredients listed below in a bowl and mix well to combine.
  • 3Tear 3 lengths of foil 1 x 45-inch long and 2 x 30-inch long. Lay the long piece horizontally on the countertop. Lightly oil the center of the foil. Place the 2 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.
  • 4Place 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.
  • 5Bring the edges of the foil up and over the beef to loosely cover and create a parcel. Tightly seal the edges.
  • 6Once preheated, carefully place the parcel in the oven and start the timer. Meanwhile, make the chipotle barbecue sauce.
    Tip: The parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
  • 7Heat 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.
  • 8Add 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.
  • 9Blend the sauce 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 (32 fl oz)
  • 10When the oven signals, remove from the oven. Open the parcel and rewrap the beef in foil and place in the refrigerator for 8 hours to overnight. Strain the pan juices through a fine sieve and refrigerate.
  • 11Cut the beef into approximately 1-inch pieces and place in a 10-inch skillet.
  • 12Insert the wire rack to position 5. Meanwhile, continue to the next step.
  • 13Place 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.
  • 14Pour 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!
  • 15Once preheated, place the skillet in the oven and start Autopilot.
  • 16Remove from the oven and serve hot with toothpicks.