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Brisket Burnt End Stroganoff
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Brisket Burnt End Stroganoff

A stroganoff recipe made with slow smoked beef brisket burnt ends
Prep Time30 minutes
Cook Time30 minutes
burnt ends cook time4 hours
Total Time5 hours
Course: Main Course
Cuisine: American, Russian, Southern
Keyword: Mash-Up, pasta, Smoked
Servings: 4 servings
Calories: 1135kcal

Equipment

Ingredients

Burnt ends

  • 1.5 pounds beef brisket cut into 1 inch cubes
  • 1.5 teaspoons salt
  • 1 teaspoon fresh cracked black pepper
  • 3/4 cup bbq sauce

Stroganoff

  • 1/2 stick butter split in half
  • 5 oz mushrooms sliced
  • 1 large shallot sliced into 1/4 rounds
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 1.5 ounces whiskey
  • 1.5 cups broth (beef, chicken, or garlic based)
  • 1 tablespoon worcestershire
  • 3/4 cup sour cream

To serve

  • 16 oz egg noodles
  • 1/2 stick butter melted
  • crispy onions
  • sliced pickles

Instructions

Burnt ends

  • NOTE- For more detailed instructions on making burnt ends, check out my comments above and the post I linked! This is a simplified guide based on the small electric smoker I use and what works for me specifically in this recipe.
  • Toss the brisket cubes in the salt and pepper making sure its a liberal coating. Preheat smoker to 225. Add the meat and cook about 2 hours until it reaches an internal temp of 170ish.
  • Toss the meat in the bbq sauce. Preheat oven to 225. Spread the cubes of meat onto a parchment lined baking sheet and bake about an hour until the internal temp is at 205 and the meat is on the edge of falling apart. Ideally you want to have them not actually falling apart, but right on the brink.
  • Allow to cool for 10 minutes, then either store in the fridge until ready to use, or start making the stroganoff right away!

Stroganoff

  • Add the first half of the butter to a hot pan and add in the sliced mushrooms. Cook about 5-8 minutes until the mushrooms have reduced in size and are browning around the edges.
  • Add in the shallots and cook another 3 minutes. Stir in the garlic and cook 1 minute.
  • Clear some space in the pan and add the remaining butter. Stir in the flour and stir it well in the butter to break it all down and prevent lumps. Stir everything together and cook about 3 minutes stirring the whole time.
  • Add in the whiskey, then add in the stock and the worcestershire. Stir to combine and bring to a simmer.
  • On the other hand, if your burnt ends are on the firmer side, you can add them now and let them simmer with the sauce. Alternatively, if your burnt ends are really falling apart at this point, wait a bit and add them when the sauce has reached the ideal thickness. This will take about 15 minutes of simmering. Then add the meat and cook a few minutes until they warm up.
  • Remove from heat and stir in the sour cream

Serving

  • Cook the egg noodles to the package instructions. Toss them in the melted butter.
  • Put the noodles on the plates, then top with a heaping pile of the burnt end stroganoff.
  • Garnish with pickles and crispy onions.

Nutrition

Calories: 1135kcal | Carbohydrates: 111g | Protein: 55g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 2188mg | Potassium: 1199mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1357IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 6mg