Entrée: United States – Burnt Ends Barbecue Platter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 12 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

3 cups (720 ml) chopped brisket burnt ends, about 24 oz (680 g)
1 tbsp (15 ml) vegetable oil
1 medium onion, diced
2 carrots, diced
2 tbsp (30 ml) tomato paste
1 cup (240 ml) beef broth
1 tsp (5 ml) Worcestershire sauce
3 cups (720 ml) prepared mashed potatoes
1 tbsp (15 g) butter for potato topping
Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). In a skillet, heat oil and sauté onion and carrots until softened, about 6–8 minutes.
2. Stir in tomato paste and cook 1 minute, then add chopped burnt ends, beef broth, and Worcestershire sauce.
3. Simmer until slightly thickened, about 8–10 minutes. Adjust seasoning with salt and pepper.
4. Spoon the burnt-ends mixture into a casserole dish and spread evenly.
5. Top with mashed potatoes, dot with butter, and smooth or create peaks with a fork for browning.
6. Bake 20–25 minutes until the potato topping is golden and the filling is bubbling. Let rest 5 minutes before serving.