Oven Baked Burnt Ends
May 10, 2022 • 0 comments
o 1 Quarter Beef Brisket
o ½ cup Beef Bone Broth
o 1 tsp. coconut aminos
o 1 tsp. Worcestershire sauce
o 1/8 tsp. natural liquid smoke (optional)
o ¼ - ½ cup BBQ sauce
Double-Batch Rub Ingredients:
o 1 Tbsp. smoked paprika
o 1 Tbsp. coarse Kosher salt
o 2 tsp. coffee; ground very finely
o 2 tsp. garlic powder
o 2 tsp. onion powder
o 1 tsp. freshly ground black pepper
o 1 tsp. chili powder
o ½ tsp. dried oregano
o ½ tsp. cayenne powder
o ¼ tsp. ground cumin
o ¼ tsp. ground coriander
1. Combine rub ingredients in a dish. You could get away with cutting this in half but it’s a great rub on have on hand for roasts or steaks with a flare. Make sure to ground your coffee as finely as possible, almost to a powder.
2. If the fat cap on the brisket is thick, you may trim to your liking. It’s important to leave some on for this recipe. Lightly score remaining fat to help it to render under heat. Cut 20-24 thick cubes from the brisket. Toss with rub in a large bowl to evenly and thickly coat cubes. Cover and refrigerate for 12-24 hours. If you do not have that much time; toss and cover but leave on the counter for an hour or two.
3. Preheat oven to 500-degrees. Line a large baking sheet with parchment paper if you wish and place cubes, fat side up, making sure they aren’t crowded causing them to steam. Place into hot oven for 10-15 minutes or until beginning to char. Meanwhile, combine bone broth, aminos, Worcestershire and liquid smoke in a Dutch oven or other oven safe vessel with a tight-fitting lid.
4. Once cubes have developed some charred edges, dump them, along with any pan juices, into the Dutch oven and put on the lid. Reduce oven temperature to 275-degrees and place cubes into the oven for 2-2 ½ hours or until tender (but not falling apart!).
5. Briefly remove cubes from oven and carefully remove the lid. Thickly brush the tops with BBQ sauce.
6. Increase oven temp to 425-degrees and put the Dutch oven without the lid back in for another 15 minutes or until the sauce is beginning to caramelize but not burn.
7. Toss cubes to coat in the flavor-packed fat in the bottom of the pan. Enjoy!