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Burnt Ends
- Serves
6 to 8
- Difficulty
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
Burnt ends are traditionally made with beef brisket and are beloved and revered by enthusiasts worldwide. Brisket is hard to get right, as the meat is prone to overcooking and drying out. My pork belly version is far more user friendly, because pork belly is fattier than brisket, and therefore harder to dry out. And pork tastes better than beef. Sorry, Texas.
Ingredients
Method
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