Burnt Ends

How to Make Burnt Ends

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 120°C / 250°F with a rack in the middle.

   Mark done

2. Mix the salt, pepper, first measure of sugar, paprika, garlic powder, onion powder and cayenne, and rub it over every surface of the brisket.

   Mark done

3. Set the brisket on a rack over a roasting tin and roast, uncovered, for 3 hours, until the surface is dark and firm.

   Mark done

4. Wrap the brisket tightly in a double layer of foil, pouring the stock in before you seal it. Return it to the oven for 1 hour 30 minutes, until a probe slides in with almost no resistance and the temperature is near 93°C / 200°F.

   Mark done Start 1 hr timer

5. Unwrap it, keeping the juices, and rest the brisket on a board for 20 minutes.

   Mark done Start 20 min timer

6. Cut the brisket into 3 cm cubes and put them in a foil tin.

   Mark done

7. Whisk the barbecue sauce, honey, second measure of sugar, vinegar and the wrapping juices, pour it over the cubes, dot with the butter and toss.

   Mark done

8. Roast uncovered for 1 hour, stirring twice, until the sauce has reduced to a sticky glaze that clings to the meat.

   Mark done Start 1 hr timer

9. Serve warm, straight from the tin.

   Mark done

Tips for Making Burnt Ends

• Cook to feel and not to the clock. A brisket is ready when a probe slides in like it is going into soft butter, which is usually near 93°C, but varies from one piece of meat to the next.
• Cut the cubes after the rest and not before. Cutting straight from the oven lets the juices run out onto the board.
• If you cannot find a brisket point, use a 1.8 kg beef chuck roast instead and cook it the same way. It is called poor man's burnt ends and it is tender and rich.

What to Serve with Burnt Ends

• Creamy coleslaw
• Baked beans
• White bread and dill pickles

Storing & Reheating Burnt Ends

Keeps in the fridge for up to 4 days in their glaze. Reheat covered in a 150°C oven for 20 minutes with a splash of stock. Freeze for up to 3 months.

Burnt Ends FAQ: Common Questions

Burnt Ends Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.