This is something that has evolved over the last few weeks. I’m currently serving Semi-Smoked Beef Brisket on my menu right now. I love the really crispy, chewy burnt ends and wanted to highlight them some way. I started with a Burnt Ends Vinaigrette which worked out reasonable well, and I’ll definitely keep working on that. But then I saw David Bazirgan’s video on Tasting Table for Grilled Asparagus with Gribiche, and it all clicked. I took my favorite gribiche recipe and swapped in my BBQ sauce for the vinegar, and room temperateure, render brisket fat for the olive oil. I adjusted the seasonings a bit and added in some chopped burnt ends.
I’ve served it over both roasted asparagus and green beans. To be honest, I even scooped up the sauce with some cold pizza. This is not a recipe to try if you’re not already going to all the trouble of making brisket and BBQ sauce. But since I was, it worked out well for me. If you want, you can mix everything together, except for the raw egg yolks, and keep it in the fridge. Then you just have to put it in the microwave for 10 second increments and mix in the raw egg yolks as needed. Feel free to adjust ratios of meat, BBQ sauce, egg yolks and pickles to suit your tastes.
Burnt Ends Gribiche
SERVINGS: 6-ish
INGREDIENTS
- 4 Large Hard-Boiled Eggs, Peeled
- 2 Large Egg Yolks
- 4 oz Smoked Beef Brisket Ends, Chopped
- 2 oz Western Carolina Hybrid BBQ Sauce (warm)
- 1/2 cup Rendered Brisket Fat (room temperature)
- 4 Tablespoons Minced Dill Pickles
- 1 Tablespoon Each Minced Flat-Leaf Parsley & Chives
Separate hard-boiled egg whites from yolks and coarsely chop the whites; set aside. Pass yolks through a fine-mesh sieve set over a medium bowl.
Put egg yolk in a small bowl. Whisk in BBQ sauce. Slowly whisk in rendered fat, until sauce is thickened and emulsified. Fold in brisket (reheated if necessary), pickles, chopped herbs, chopped egg whites, and sieved egg yolks.
Serve over vegetables (Roasted/Grilled Asparagus, Green Beans) or eat out of the bowl.
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Chris Spear
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