Burnt Ends
Ingredients
Coffee Rub
- 15g black peppercorns
- 10g coriander seeds
- 17g moscavado sugar
- 10g caster sugar
- 5g fennel seeds
- 5g garlic powder
- 25g salt
- 10g smoked paprika
- 10g cayenne
- 17g coffee
- 15g ground ginger
Brisket
- 2-3kg brisket, point end cut
Burnt ends
- 500g smoked brisket
- 150ml red wine jus
- 150ml BBQ sauce
Cooking instructions
For the coffee rub:
- Lightly roast the peppercorns, coriander seeds and fennel seeds in a dry pan until the spices release their aroma.
- Once cooled, place the toasted seeds and peppercorn in a coffee grinder and blitz together with the moscavado sugar, caster sugar, garlic powder, salt, smoked paprika, cayenne, coffee and ground ginger.
For the brisket:
- Prepare the barbecue cooker for smoking.
- Coat the brisket all over with the coffee rub and place on the egg. Smoke until the core temperature reaches 86-88 degrees celsius.
- Wrap in peach paper and allow to rest.
For the burnt ends:
- Cut the brisket into 1-2cm cubes, heat a flame proof pan that will fit inside the BBQ cooker, add the diced brisket and place in the cooker for 10 mins stirring occasionally, until evenly browned.
- Add bbq sauce and red wine jus and cook for a further 10-15mins.
Join us at our maze Grill restaurants in the heart of London and enjoy a Burnt Ends Slider straight from the Montagu Grill. Book a table or contact us on 0207 592 1360.