Super Bowl BEST Brisket Burnt Ends!
Food for thought: Nothing is more soul satisfying than low and slow, smoked Angus Brisket converted into Burnt Ends for munching during the best game of the year – The Super Bowl. Today we will explore the delicious brisket and why JR Ranch has the best!
What the heck is a brisket and where does it come from? The brisket comes from the front quarter panel of the cow, hanging low with the muscle running towards the back bacon belly area. This fore quarter has always been held in high regard by all meat eating religions of the world. The “flat of the brisket” is the under lying larger muscle, with the smaller triangular point sits on top. The deckle is actually a hard piece of fat and intercostal tissue that connects the flat and the point running between the two muscles. JR Ranch only uses the flat for consistent Probiotic culturing, low & slow cooking and ultimately produces the best quality.
What is culturing of meat? JR Ranch has developed a proprietary Beneficial Probiotic culturing that reduces the monosaccharide Neu5Gc “bad stuff” that is in all mammal meat. The culturing is similar to the process of sour dough bread which develops the flavor naturally to enhance safety, shelf life, nutrition, flavor, and texture. This culturing acts as natural preservative and produces health-promoting compounds, offering a path to “functional” meat products with added health benefits and reduced reliance on chemical additives such as nitrates/nitrites chemicals. The result is an umami rich, beef flavor with natural preserved pink meat color.
Why is the JR Brisket still pink even though completely cooked? During the Beneficial Probiotic Culturing the pH of the meat is slightly raised which makes the myoglobin molecules more stable and less likely to denature and turn brown into hemichrome. Myoglobin is more nutritious than hemichrome due to its higher stability, better bioavailability of its iron content, and its role as a functional, native protein in muscle tissue. Hemichrome (brown meat) are associated with oxidative stress and can trigger the oxidation of other nutrients, such as lipids (fats), which may reduce the overall nutritional quality of the food.
So much for food science, let’s get cooking! The traditional burnt ends were exactly like their name, the burnt ends of the meat all charred and chewy from long, slow smoking. But there aren’t enough burnt ends to share with your friends so we will convert the sliced brisket into these delicious meat treats. This is so easy because the JR Brisket has been fully cooked, even though it is still pink, so just cut into large chunks. Toss in a skillet or slow cooker, add your favorite BBQ sauce, if you like it bold add a splash of bourbon for fun. Slowly cook over medium low heat until the brisket and sauce have become one. Season with additional spices and hot sauce as you may enjoy.
ENJOY by keeping warm for the game to slather onto a biscuit or roll, drizzle across nachos, stuff a taco shell and top with cheese, roll up in a wrap, mix into Mac and Cheese, add to a healthy salad, the options are endless. ITS JUST GOOD!
FAMOUS JR RANCH ANGUS BEEF BRISKET BURNT ENDS
Plan on 4 to 6 ounces per person, maybe more?
Prep time 10 minutes, Slow Cook time 15 minutes.
Party Size = 10 to 12 Guests
4 pounds JR Ranch Angus Brisket, cut into 1 inch pieces
1 Large bottle of your favorite BBQ Sauce
1/2 Beer or Apple Cider
Bourbon if you walk on the wild side
In a large pot combine the brisket, BBQ Sauce and Beer or Cider. Bring to a slow simmer over medium low heat cooking until the sauce has coated the brisket and slightly caramelized. Stir in the optional Bourbon and keep warm serving with your favorite accompaniments.
Cheers!
Jimmy Schmidt
