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Restaurants›Of Course Kitchen & Company›Black Cardamom Burnt Ends Recipe

Black Cardamom Burnt Ends Recipe

Name: Of Course Kitchen & Companys Black Cardamom Burnt Ends Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds Beef Brisket; 3 pieces Black Cardamom Pods; 1 cup Brown Sugar; 2 tablespoons Paprika; 1 tablespoon Garlic Powder; 1 tablespoon Onion Powder; 2 teaspoons Salt; 1 teaspoon Black Pepper; 2 cups Cherrywood Chips; 1 cup Grits; 4 cups Water; 2 tablespoons Butter; 1 teaspoon Salt; 1 cup Cheddar Cheese; 1 piece Fennel Bulb; 1 cup Apple Cider Vinegar; 1 cup Water; 2 tablespoons Sugar; 1 teaspoon Salt; 2 tablespoons Olive Oil; 1 cup Fresh Parsley

Inspired by Of Course Kitchen & Company

Time5h

Serves6

Cherrywood smoked, grits, pickled fennel salad

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Ingredients

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Main Ingredients

3 pounds Beef Brisket

3 pieces Black Cardamom Pods

1 cup Brown sugar

2 tablespoons Watkins paprika

1 tablespoon Watkins garlic powder

1 tablespoon Onion powder

2 teaspoons Celtic sea salt

1 teaspoon black pepper

2 cups Cherrywood Chips

Grits

1 cup Grits

4 cups Water

2 tablespoons Butter

1 teaspoon Celtic sea salt

1 cup Cheddar Cheese

Pickled Fennel Salad

1 piece Fennel Bulb

1 cup Apple cider vinegar

1 cup Water

2 tablespoons sugar

1 teaspoon Celtic sea salt

2 tablespoons olive oil

1 cup Fresh parsley

Method

Preparing the Burnt Ends

Prepare the Brisket

Trim excess fat from the beef brisket and cut it into 1-inch cubes.

Make the Rub

In a bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Crush the black cardamom pods and add them to the mixture.

Season the Brisket

Rub the spice mixture evenly over the brisket cubes.

Smoke the Brisket

Preheat your smoker to 225°F (107°C). Soak cherrywood chips in water for 30 minutes, then add them to the smoker. Place the seasoned brisket in the smoker and smoke for 6 hours.

Caramelize the Burnt Ends

After 6 hours, remove the brisket, toss it in a bit of the remaining rub, and place it back in the smoker for another 2 hours to caramelize.

Making the Grits

Boil Water

In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Cook the Grits

Slowly stir in the grits and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally until thickened.

Add Butter and Cheese

Once the grits are cooked, stir in the butter and cheddar cheese until melted and creamy.

Preparing the Pickled Fennel Salad

Prepare the Pickling Liquid

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve.

Pickle the Fennel

Thinly slice the fennel bulb and place it in a jar. Pour the warm pickling liquid over the fennel and let it sit for at least 30 minutes.

Make the Salad

In a bowl, combine the pickled fennel, fresh parsley, and drizzle with olive oil before serving.