Kansas Burnt Ends
Burnt Ends
Ingredients
- 1kg boneless brisket or slow roasting joint
- 75g brown sugar
- 2 teaspoons smoked salt or regular is fine
- 1 teaspoon dried garlic
- 2 teaspoons dried onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground clove
- 1 tablespoon cooking oil
- 2 onions, peeled and quartered
- 250ml beef stock
Method
Mix the sugar, salt and spices and rub into the meat all over.
Place in the fridge for 4 hours or preferably overnight.
Heat the oil in a frying pan and seal the beef all over - be careful not to burn.
Place the onions in a casserole (or slow cooker) and place the beef on top.
Pour in the stock.
Place a lid or cover and cook in a 150oc oven for about 3 hours or until fork tender.
Kansas City BBQ sauce
Ingredients
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 2 tablespoons tomato puree
- 1 teaspoon chili powder
- 1 teaspoon ground allspice
- 200ml ketchup
- 200ml water
- 100ml white vinegar
- 2 tablespoons treacle
- 50g brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried mustard
Method
Fry the garlic in the oil until golden and add the tomato puree, chili, and all spice.
Cook for 1 minute then add the remaining ingredients.
Bring to the boil then simmer for about 30 minutes, stirring frequently.
When the beef is tender remove the lid, drain off any liquid and pour over the sauce.
Crank the heat up to 200oc and cook until the sauce starts to caramelize round the edges - about 15 minutes.
Serve with potatoes or slice and serve in a roll.
