Kansas City Burnt Ends Rice Bowl
Kansas City barbecue tradition built around twice-cooked beef brisket point cubes glazed in molasses and tomato sauce, plated over fluffy long-grain rice with a bright vinegar slaw to balance the sweet smoky bark on the meat for a full bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 300°F. Cube brisket into 3cm pieces. Shred cabbage finely and grate carrot. Rinse rice until water runs clear. Mix paprika, 2 tbsp brown sugar, garlic powder, onion powder, black pepper, cayenne, and 1 tsp salt.
Build 1
Toss brisket cubes with oil and dry rub until fully coated. Spread on foil-lined sheet pan and roast at 300°F for 50-55 minutes until cubes turn deep mahogany brown.
Simmer
While brisket finishes roasting, bring rice and water to boil over high heat, 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs completely and rice is fluffy.
Build 2
Whisk ketchup, molasses, 2 tbsp brown sugar, 2 tbsp cider vinegar, and Worcestershire in a saucepan over medium heat 4-5 minutes until thickened and glossy.
Toss
Combine cabbage, carrot, remaining 2 tbsp vinegar, remaining 2 tsp brown sugar, and remaining 0.5 tsp salt. Scrunch with hands 5 minutes until cabbage softens and releases brine.
Glaze and plate
Toss roasted brisket with sauce over low heat 2-3 minutes until every cube is evenly glazed. Mound rice in bowls, pile glazed burnt ends on one side, set slaw on the other.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.