Brisket burnt ends

Caramelized and sticky burnt ends are what American BBQ dreams are made of. Utterly moreish, you won’t want this dish to end!

4 hours (24 hours preparation)

6-8

Hard

• 1x Field & Flower beef brisket
• 1 large onion, peeled & quartered

The rub:
• 2 cloves garlic, crushed
• 1tsp smoked paprika
• 1tsp sweet paprika
• 1tsp cayenne pepper
• 1tsp caraway seeds, toasted & ground
• 1tsp sea salt
• ½ tsp cracked black pepper

BBQ sauce:
• 4 cloves garlic, crushed
• 1tsp caraway seeds, toasted & ground
• 1tsp smoked paprika
• 1 orange, zest & juice
• 5 sprigs thyme, leaves picked
• 1 sprig rosemary, leaves picked & finely chopped
• 3tbsp runny honey

1. Take a large food bag and add the dry rub ingredients, shake well. Add the brisket and seal the bag, trapping some air. Shake the bag to coat the brisket with the dry rub.

2. Unseal, squeeze the air from the bag and reseal, creating a vacuum before refrigerating overnight.

3. 5 hours before serving preheat your oven to 150°C/Gas 2.

4. Remove the brisket from the fridge and allow to reach room temperature.

5. Heat some olive oil in an ovenproof casserole dish and brown the brisket on all sides. Remove from the pan and place in the onion quarters, creating a trivet.

6. Add 3tbsp water to the casserole dish before laying the brisket on top of the onions. Place a sheet of greaseproof over the brisket and place the lid on the dish. Cook in the oven for 2 hours.

7. Remove and using a ladle, spoon 2/3 of the liquid into a bowl – this will be used later in the BBQ sauce.

8. Return the brisket to the oven for a further 2 hours. Remove from the oven and place the brisket on to a chopping board. If there is any liquid, remove and add to the bowl, leaving the onion in.

9. Heat olive oil and add the garlic, caraway seeds and paprika. Fry for 2-3 minutes on a gentle heat.

10. Next add the thyme, rosemary and orange zest and fry for a further 2 minutes. Add the liquid that you drained during cooking to the casserole, along with the orange juice and honey. Stir to combine (if you would like a smooth sauce, use a stick blender to combine).

11. Allow to bubble away on a gentle heat while you cut the slightly cooled brisket into cubes. Add the brisket to the sauce and simmer for a further 5 minutes, allowing all the flavours to infuse.

12. Serve as either a stand alone dish or sandwiched in a bun alongside a cold beer.