BBQ brisket burnt ends with charred Cajun Corn and chimichurri. Sticky, smoky, and packed with flavour.
Prep time: 30 minutes. Cook time: 5 hours. No. of servings: 10
Ingredients
Brisket burnt ends
- 1ooog beef brisket
- 500ml beef stock
- 40g French’s mustard
- 15g blackened Cajun seasoning
- 10g smoked paprika
- 12g soft brown sugar
- 5g sea salt
- 5g cracked black pepper
- 180g honey chipotle BBQ sauce
- 35g butter
Charred Cajun corn
- 500g charred Cajun corn
- 30g butter
Chimichurri
- 25g flat-leaf parsley
- 15g coriander
- 8g garlic
- 10g red chilli
- 60ml olive oil
- 20ml apple cider vinegar
- 20ml lime juice
- 2g sea salt
- 1g cracked black pepper
Method
1. Slow cook the brisket
Place the brisket into a deep roasting tray, add the beef stock and cover tightly with foil. Slow cook at 150°C for 4-5 hours, or until tender.
2. Chill and portion
Remove from the cooking liquor, chill completely, then cut into 3-4 cm cubes.
3. Season and char the brisket
Lightly coat the chilled brisket cubes with mustard. Mix the Cajun seasoning, smoked paprika, brown sugar, salt and pepper, then toss through the brisket. Arrange in foil trays and roast on the BBQ until dark, charred and caramelised around the edges.
4. Glaze and caramelise
Coat with Honey Chipotle BBQ sauce and add the butter. Return to the BBQ, turning occasionally, until thick, sticky and caramelised.
5. Prepare the chimichurri
For the chimichurri, finely chop the parsley, coriander, garlic and chilli. Mix with olive oil, cider vinegar and lime juice; season with salt and pepper.
6. Reheat the Cajun corn
Place the charred Cajun corn in a foil tray with butter and reheat on the BBQ, stirring occasionally, until piping hot and lightly caramelised.
7. Plate and finish
Plate the corn with the sticky brisket burnt ends and finish with chimichurri.
