American · Dinner
Kansas City Burnt Ends (Keto)
Chuck-cut beef cubes rubbed with smoked paprika and cayenne, smoked low over hickory until the bark sets, then tossed in a tomato paste, erythritol and apple cider vinegar glaze and returned to the smoker until sticky and caramelized. Served with pan drippings and scattered scallion.
$8
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
591Calories
40.2gProtein
45.1gFat
6.3gCarbs
1.6gSugar
2.6gFiber
1467mgSodium
188mgChol
19.4gSat Fat
485mgPotassium
48mgCalcium
2.8mgIron
1.6mcgVitamin B12
4mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the beef chuck cubes dry. Combine smoked paprika, cayenne, black pepper and salt in a bowl, then coat every surface of the cubes evenly.
2
Smoke
Set the smoker to 250°F with hickory and smoke the cubes on the grate about 4 hours until dark bark forms and internal temperature reaches 165°F.
3
Glaze
Stir tomato paste, brown erythritol, apple cider vinegar and butter in a foil pan over the smoker heat 3 minutes until it coats a spoon, then toss the cubes in the glaze.
4
Braise
Cover the pan and return it to the 250°F smoker 90 minutes until the cubes are fork-tender and the glaze clings, keeping it covered so they render.
5
Rest
Let the burnt ends rest 15 minutes.
6
Plate
Spoon the burnt ends and pan glaze onto a plate and scatter the sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef chuck, cut into 1.5-inch cubes
- 4 tsp4 tsp smoked paprika
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp tomato paste
- 24g24g brown erythritol sweetener
- 2 tbsp2 tbsp apple cider vinegar
- 28g28g butter
- 22 scallion
