Name: Easy Burnt Ends with Quick Pickles
Total time: 3 h
Ingredients: 1 English cucumber , cut into ½-inch pieces; 3 sprigs fresh dill; 1½ cups cider vinegar; ¼ cup water; 2 tablespoons sugar; 1½ teaspoons kosher salt; ½ teaspoon whole peppercorns; ¼ cup packed dark brown sugar; 1–2 tablespoons cayenne pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon smoked paprika; 1 tablespoon chili powder; 1 tablespoon dry mustard; 1 tablespoon dried oregano; 1 tablespoon kosher salt; 1 teaspoon ground cumin; 1 (1½-pound) boneless beef chuck-eye roast , trimmed and cut into 1½-inch pieces; 1 tablespoon Worcestershire sauce; 1 tablespoon cider vinegar; 1 teaspoon kosher salt; ½ teaspoon liquid smoke; ¼ cup plus 2 tablespoons Barbecue Spice Rub (above), divided; 1 tablespoon vegetable oil; 1 cup water; 2 tablespoons packed dark brown sugar; 1 cup ketchup; ½ cup packed dark brown sugar; ¼ cup molasses; 3 tablespoons bourbon

Easy Burnt Ends with Quick Pickles

By Antoinette Johnson

Published on February 13, 2023

Time

3 hours

Yield

Serves 2 to 3

Ingredients

Pickles

1 English cucumber, cut into ½-inch pieces 3 sprigs fresh dill 1½ cups cider vinegar ¼ cup water 2 tablespoons sugar 1½ teaspoons kosher salt ½ teaspoon whole peppercorns

Barbecue Spice Rub

¼ cup packed dark brown sugar 1–2 tablespoons cayenne pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon chili powder 1 tablespoon dry mustard 1 tablespoon dried oregano 1 tablespoon kosher salt 1 teaspoon ground cumin

Beef

1 (1½-pound) boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 teaspoon kosher salt ½ teaspoon liquid smoke ¼ cup plus 2 tablespoons Barbecue Spice Rub (above), divided 1 tablespoon vegetable oil 1 cup water 2 tablespoons packed dark brown sugar

Barbecue Sauce

1 cup ketchup ½ cup packed dark brown sugar ¼ cup molasses 3 tablespoons bourbon ½ teaspoon cider vinegar ⅛ teaspoon liquid smoke 2 tablespoons Barbecue Spice Rub (above)

Before You Begin

You will need a 1-quart Mason jar with a tight-fitting lid to make these quick pickles. Heating the jar with hot water and then draining it before adding the hot brine ensures that the jar won’t crack from the abrupt temperature change. For a spicier dish, use the larger amount of cayenne in the spice rub. You will have a little leftover rub—perfect for rubbing on steaks or chops or sprinkling over french fries. Serve burnt ends with sliced white bread.

Instructions

for the pickles

Pack warmed 1-quart Mason jar with cucumbers and dill sprigs. Bring vinegar, water, sugar, salt, and peppercorns to boil in small saucepan over high heat, stirring until sugar dissolves. Using funnel, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, at least 1 hour but ideally 3 hours. (Pickles can be refrigerated for up to 1 week.)

for the spice rub

Combine all ingredients in bowl. (Spice rub can be stored in airtight container for up to 1 month.)

for the beef

Toss beef, Worcestershire sauce, vinegar, salt, and liquid smoke together in large bowl. Sprinkle beef with ¼ cup spice rub and toss to coat. Let stand for 30 minutes.

for the barbecue sauce

While beef stands, whisk all ingredients together in medium saucepan and bring to boil over medium-high heat. Reduce heat and simmer, whisking frequently, until sugar dissolves and mixture thickens, about 5 minutes. Off heat, measure out ¼ cup sauce and set aside.

Using highest sauté function, heat oil in Instant Pot until just shimmering, 3 to 5 minutes. Add beef and cook until browned all over, 6 to 8 minutes. Stir in water and barbecue sauce. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes.

Line rimmed baking sheet with aluminum foil. Adjust oven rack to middle position and heat broiler. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using spider skimmer or slotted spoon, transfer beef to center of prepared rimmed baking sheet, arranging pieces in single layer with no space between them. (Discard liquid remaining in Instant Pot.) Combine brown sugar and remaining 2 tablespoons spice rub in small bowl. Sprinkle mixture evenly over beef.

Broil beef until sugar caramelizes and crust forms, 4 to 8 minutes. Transfer beef to bowl and add reserved ¼ cup barbecue sauce; stir to coat. Serve with pickles.