2015 Epcot Flower and Garden Recipe: Burnt Ends Brisket Hash from the Smokehouse Outdoor Kitchen

Flowers are not all that’s blooming at the Epcot Flower and Garden Festival! This event — which is happening right now through May 17 — combines the best of all things: Spring and some truly Awesome Dishes! (For a complete run down of our Must-Eat Treats from this year’s Festival, click here.)

epcot flower and garden logo

The deliciousness comes courtesy of the Outdoor Kitchens. The kiosks, situated throughout World Showcase, provide guests with the opportunity to taste some fresh flavors of the season as well as some regional fare.

The Smokehouse

Smokin’ at the Smokehouse

You’ll find fan favorite Smokehouse: Barbecues and Brews located in the America Pavilion, serving up delicious regional barbecue favorites. We love their Pulled Pig Slider with Coleslaw, their new-this-year Smoked Debreziner Sausage, and their Piggylicious Cupcake!

But they’ve also introduced a brand new flavor sensation: Burnt Ends Brisket Hash!

Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños from the Smokehouse Outdoor Kitchen

Beef Brisket Burnt Ends Hash with White Cheddar Fondue and Pickled Jalapeños from the Smokehouse Outdoor Kitchen

I was excited to see the dish at the Flower and Garden Festival. Hash is having kind of a moment (it’s that whole retro thing), and we absolutely loved the Nueske’s® Pepper Bacon Hash featured at Farm Fresh during last year’s Epcot Food and Wine Festival.

The dish is both delicious and thrifty: it’s a great way to use up those “burnt ends” that result from low and slow smoked brisket.

So if you find yourself barbecuing Texas-style — and really, who doesn’t?? — then give this one a try to use up leftovers. Personally, they had me at White Cheddar Fondue. :-)

Burnt Ends Brisket Hash with White Cheddar Fondue and Pickled Jalapeño Peppers

Smokehouse Outdoor Kitchen
Serves 4-6

Ingredients:

Pickled Jalapeño Peppers:
1/2 cup thinly sliced white onion
1 cup sliced jalapeño peppers
1 cup white vinegar
3/4 cup water
3 tablespoons sugar
1 tablespoon salt
1 tablespoon black peppercorns
1 dried bay leaf
1 clove garlic
1 teaspoon coriander seeds

White Cheddar Cheese Fondue:
1 tablespoon butter
1/4 cup diced onions
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon nutmeg
1/8 teaspoon hot sauce
1 cup shredded aged white cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash:
1 tablespoon canola oil
1 medium white potato, diced
1/2 cup diced white onion
1/4 cup diced celery
1/4 cup diced poblano peppers
2 tablespoons diced jalapeño peppers
3 cups cubed smoked beef brisket
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:

For Pickled Jalapeño:

1. Place sliced onions and jalapeños in a medium-sized glass bowl.

2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.

3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For White Cheddar Cheese Fondue:

1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.

2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.

3. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.

4. Add diced jalapeño peppers. Keep warm until ready to serve.

For Burnt Ends Brisket Hash:

1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.

2. Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.

3. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve:

Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

So delish!

If you’d like more details about the Outdoor Kitchens featured at the Flower and Garden Festival, be sure to visit our main Epcot Flower and Garden Page. From there, click on individual Outdoor Kitchen Pages to see photos of every single food and most of the beverages that you can enjoy!

Will you be smoking brisket to make Burt Ends Brisket Hash anytime soon? Let us know if this is a recipe you’ll be trying at home!

Recipe Courtesy Disney Parks Blog

Comments

  1. CraigInPA says

    Technically, “Burnt ends” are the thin end of a smoked whole brisket. They get the most flavor of the rub, and because they’re thin, the smoke penetrates there the most. If you ask any BBQ chef, they’ll tell you the “Burnt ends” are the slice of brisket they personally prefer.

    The version at Disney, and presented in the recipe above, uses any old piece of the smoked brisket. That’s understandable, since the “Burnt ends” on a typical brisket is enough for only one serving.

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