This was a dish served at the 2018 Epcot Flower and Garden Festival at the The Smokehouse in America. It was called the Beef Brisket Burnt Ends Hash. This was a great dish with beef brisket served over home fries covered with a cheese fondue sauce and topped with pickled jalapeno peppers. I really enjoyed the dish and it probably is one my favorite things I tried during the festival. I just had to come home and replicate the taste. This is really a three part recipe. So let’s get started.
Ingredients Needed for our Beef: Beef roast, water, vegetable bouin, any spicy mustard, worshire sauce, A1, liquid smoke(optional), garlic powder, fennel seed, course black pepper, italian seasoning, sage, salt, and a little oil for browning the meat.
- I start by trimming all the fat off the roast. I then place it in a dutch oven pan on the stovetop with a little oil to brown each side of the roast.
2. After searing the meat, add 4 cups water. We also added 3 bouin cubes. One cube usually makes 2 cups broth. We add 3 to make a salty brine for the meat to cook in. We add worshire sauce (about 1 Tbsp) and spicy mustard ( 3 Tbsp) to the broth. I also added about 1 tsp of liquid smoke. This optional and can also be substituted for real smoking of the meat. I have done both methods and have enjoyed both. I then covered the meat with A1 sauce, and sprinkle with the fennel seed, sage, coarse pepper, garlic powder, italian seasoning, and salt.
3. After the seasoning, the roast gets coverered with the lid of the dutch oven and put in the oven at 400 degrees farheit for about 45minutes-1 hour. Cooking time will depend greatly on the size of the roast you are cooking. Usually, at the half hour marker I check the meat with a meat thermometer. You want the center of the roast to be well done and almost falling apart.
4. Pull meat from oven when its done and let it rest. Start your cheese fondue and potatoe hash. We’ll need potatoes, and the ingredients seen below. This includes milk, cheddar, smoked gouda, garlic powder, and salt.
5. Start by dicing potatoes into cubes. The cubes should be medium sized. I like to use golden potatoes best for this recipe, but other varities of potatoes work fine.
6. I deep fry the potatoes in a pan in about an inch of oil. Place them on a plate with paper towel and sprinkle with salt until assembling the dish.
7. While the potatoes are cooking, I start the cheese fondue. Start by adding 4 cups milk to a large sauce pan. Turn the heat on to medium to bring up the temperature of the milk. Grate the whole wheel of smoked gouda and add to the pan. Also,add 1 cup shredded cheddar. Add 1 tsp of garlic powder and salt to taste. Stir until the cheese has melted. Add 1/4 cup of flour to thicken mixture. Make sure to whisk in thoroughly.
8. Prep meat by tearing into smaller pieces. I usually cut 1inch slices of the roast and then tear each slice into shreds.
9. Next place the shredded roast on top of the home fries.
10. Cover the roast and home fries with the cheese fondue sauce. Top with pickled jalapenos. Dripping some of the pickling juice from the jalapenos jar adds a lot of dimesion to the dish.