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Beef Brisket Burnt Ends Hash

Ingredients

Pickled Jalapeño Peppers

  • 1/2 c white onion thinly sliced
  • 1 c jalapeño peppers sliced
  • 1 c white vinegar
  • 3/4 c water
  • 3 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp black peppercorns
  • 1 dried bay leaf
  • 1 garlic clove
  • 1 tsp coriander seeds

White Cheddar Cheese Fondue

  • 1 tbsp butter
  • 1/4 c onions diced
  • 1 tbsp all-purpose flour
  • 1 1/2 c heavy cream
  • 1/4 tsp salt
  • 1/8 tsp ground white pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp hot sauce
  • 1 c aged white cheddar cheese shredded
  • 1/2 c mozzarella cheese shredded
  • 2 tbsp jalapeño pepper diced

Beef Brisket Burnt Ends

  • 1 tbsp canola oil
  • 1 medium white potato diced
  • 1/2 c white onion diced
  • 1/4 c celery diced
  • 1/4 c poblano peppers diced
  • 2 tbsp jalapeño peppers diced
  • 3 c cubed smoked beef brisket
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Pickled Jalapeño Peppers

  1. Place sliced onions and jalapeños in a medium-sized glass bowl.

  2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.

  3. Pour brine over onions and jalapeños.

  4. Cover and refrigerate at least 24 hours.

White Cheddar Cheese Fondue

  1. Melt butter in medium saucepan over medium heat.

  2. Add onion and sauté 5-8 minutes, or until onions are translucent.

  3. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.

  4. Add cream, salt, white pepper and nutmeg.

  5. Cook over medium heat, stirring constantly, 5 minutes, or until simmering.

  6. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.

  7. Add hot sauce.

  8. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.

  9. Add diced jalapeño peppers. Keep warm until ready to serve.

Beef Brisket Burnt Ends

  1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.

  2. Carefully add potatoes.

  3. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.

  4. Add remaining vegetables and cubed smoked beef brisket.

  5. Cook 3-5 minutes, until softened. Season with salt and pepper.

Serve

  1. Evenly divide burnt ends brisket hash among plates.

  2. Top with white cheddar cheese fondue.

  3. Garnish with pickled jalapeño peppers.