Brisket Burnt Ends Recipe

Prepare and cube brisket

Trim excess silverskin from the brisket point if present. Cut the brisket into roughly 1–1.5 inch cubes so pieces are relatively uniform for even cooking.

Season

In a bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar. Drizzle the cubes with the vegetable oil, toss to coat, then evenly rub the dry seasoning onto all sides of the brisket cubes.

Initial sear (optional)

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Sear cubes in batches for 1–2 minutes per side until well-browned (this builds flavor). Do not cook through. Transfer seared cubes to a rimmed sheet pan or ovenproof dish.

Low-and-slow finish

Preheat oven to 275°F (135°C). Place the seasoned (and seared) brisket cubes in a single layer in a covered ovenproof dish or Dutch oven. Cook in the oven for 2 to 2.5 hours until the pieces are tender and beginning to render fat. If using a smoker, maintain 225–250°F and smoke for 3–4 hours until tender.

Caramelize onions

While the brisket cooks, melt unsalted butter in a sauté pan over medium heat. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until onions are soft and beginning to caramelize and turn golden brown, about 12–18 minutes. Lower heat if they brown too quickly.

Build the jus

Add the pure maple syrup to the caramelized onions and cook 1–2 minutes to glaze. Pour in the hot brewed coffee and beef stock, stir in Worcestershire sauce and apple cider vinegar. Bring the mixture to a gentle simmer and reduce by about one-third, 8–12 minutes, to concentrate flavors.

Thicken and season

Mix cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering jus and continue to cook 1–2 minutes until slightly thickened to a sauce consistency that will coat the back of a spoon. Taste and adjust with kosher salt and black pepper as needed. Keep warm until ready to assemble.

Combine and glaze

When brisket cubes are tender and have rendered some fat, transfer them to a clean sheet pan or keep them in the ovenproof dish. Spoon 1/3 to 1/2 cup of the warm coffee-maple onion jus over the cubes, toss gently to coat, then return to the oven at 350°F (175°C) for 12–15 minutes to allow the edges to caramelize and the sauce to glaze the pieces. If you prefer a stickier finish, baste once more and broil 1–2 minutes while watching closely.

Plate and garnish

Transfer the glazed burnt ends to a serving platter. Spoon additional jus over the top as desired. Sprinkle with chopped fresh parsley and optional sliced scallions for brightness. Serve immediately while hot.