Burnt ends in the Air Fryer
Crisp, glazed cubes of beef brisket point with sticky barbecue sauce — there's a reason they're called BBQ candy. The air fryer gives you the dark, caramelised crust and the tender middle without a smoker in the garden.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Aluminiumsform Must fit in the basket
- 1 Meat thermometer
Ingredients
Meat
- 900 g beef brisket point Also known as the point end or second cut
- 1 tbsp rapeseed oil To bind the rub
Rub
- 2 tbsp soft brown sugar
1 tbsp paprika Smoked
2 tsp salt- 1 tsp black pepper Freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
Glaze
1 dl barbecue sauce- 2 tbsp honey
- 25 g butter In small cubes
- 1 tbsp cider vinegar
Instructions
Preparation
- Cut 900 g beef brisket point into 3-4 cm cubes. Leave the marbling on — it melts during roasting and keeps the meat juicy.
- Mix 2 tbsp soft brown sugar, 1 tbsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 0.5 tsp cayenne pepper in a bowl to make the rub.
- Toss the cubes in 1 tbsp rapeseed oil, then work the rub thoroughly into all sides of each cube.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the cubes in the basket in a single layer with air around each one. Roast them for 25 minutes at 160 °C, shaking the basket after 12 minutes so they brown evenly.
- Transfer the cubes to a foil tray. Dot 25 g butter and 2 tbsp honey over the meat, cover the tray tightly with foil and roast for a further 20 minutes at 160 °C. The covered phase is what makes the connective tissue tender.
- Remove the foil and toss the cubes in 1 dl barbecue sauce and 1 tbsp cider vinegar. Turn the air fryer up to 190 °C and roast for 10 minutes uncovered, until the glaze is dark and sticky.
- Check the core temperature with a meat thermometer. It should be around 90 °C, and the cubes should give slightly when you press them. Give them another 5 minutes at 160 °C if they still feel firm.
Serving
- Let the cubes rest for 5 minutes in the tray so the glaze sets, then serve them warm with the remaining barbecue sauce alongside.
Notes
Tips for a perfect result:
Cut the cubes the same size, or some will end up dry while others are still tough. Never skip the covered phase — that is where the connective tissue melts and the cubes turn tender. Without it you get lovely colour, but tough meat. Variation:
If your butcher cannot get hold of brisket point, use rib of beef or beef chuck with good marbling. Stir 1 tsp chopped chipotle into the glaze if you want a smoky heat. To serve:
Serve as a main course with coleslaw and a baked potato, or as a snack on cocktail sticks with extra barbecue sauce for dipping. Portion size:
If your air fryer is on the small side, you can cook the dish in two batches. The cubes must not sit on top of each other during the first roasting phase.
Cut the cubes the same size, or some will end up dry while others are still tough. Never skip the covered phase — that is where the connective tissue melts and the cubes turn tender. Without it you get lovely colour, but tough meat. Variation:
If your butcher cannot get hold of brisket point, use rib of beef or beef chuck with good marbling. Stir 1 tsp chopped chipotle into the glaze if you want a smoky heat. To serve:
Serve as a main course with coleslaw and a baked potato, or as a snack on cocktail sticks with extra barbecue sauce for dipping. Portion size:
If your air fryer is on the small side, you can cook the dish in two batches. The cubes must not sit on top of each other during the first roasting phase.
Nutrition
Calories: 690kcalCarbohydrates: 22gProtein: 44gFat: 48gSaturated fat: 20gPolyunsaturated fat: 2gMonounsaturated fat: 21gTrans fat: 1gCholesterol: 160mgSodium: 1450mgPotassium: 620mgFiber: 1gSugar: 19gVitamin A: 600IUVitamin C: 1mgCalcium: 45mgIron: 4mgNet carbohydrates: 21g
