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Meat
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours, 15 Minutes
Diets
Burnt ends are a classic Southern delicacy, typically made with brisket. For a twist, we’ve recreated the concept using chuck roast for a cheaper but still great option. Serve these delicious bites on a platter with assorted toppings, or pile them into a toasted hoagie with coleslaw and pickles.
1 (3-to-4 pound) beef chuck roast, cut into 2-inch cube
2 tablespoons Gefen Olive Oil
2 tablespoons Haddar Brown Sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup Manischewitz Beef Broth
1 cup Tonnelli Barbecue Sauce
Preheat oven to 275 degrees Fahrenheit. In a large bowl, toss beef cubes with olive oil, brown sugar and spices until well coated.
Heat a large skillet over medium-high heat. Working in batches, sear beef cubes for two to three minutes per side, until browned, then transfer to a baking dish.
Pour beef broth over the beef, cover tightly with foil and cook for two hours, until meat is fork-tender.
Pour barbecue sauce over the beef, cover tightly with foil and return to the oven to cook for another 30 to 60 minutes.
Raise oven to 450 degrees Fahrenheit, uncover and continue to cook for 10 minutes until sauce is thickened and glossy.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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