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Myron Mixon's Brisket Burnt End BBQ Spaghetti Recipe
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Today we've got arguably the best part of the brisket: THE BURNT ENDS. Always a crowd favorite on their own, but even bettter when you add pasta! Check out this simple recipe that uses Myron Mixon's Hog Sauce, Hickory Rub and a few simple ingredients that makes an incredible meal.
Brisket Burnt Ends Spaghetti
16oz spaghetti noodles
Burnt ends from 1 large size brisket
4 cups tomato puree
1 bottle Hog Sauce
2 cups beef broth
1 stick butter
Cup chopped onions
Cup of chopped bell peppers
Hickory rub
1 cup grated pepper jack cheese
Instructions:
Sauté onions, peppers,and butter until veggies are soft. Add sauce, tomato puree,and beef broth. Turn heat down to a simmer. Add rub to taste. Cook for 30-45 minutes until sauce thickens. Add burnt ends the last 10 minutes of sauce cook.
Boil pasta until done. Drain and plate. Ladle sauce over the noodles then sprinkle cheese over top and enjoy.
Brisket Burnt Ends Spaghetti
16oz spaghetti noodles
Burnt ends from 1 large size brisket
4 cups tomato puree
1 bottle Hog Sauce
2 cups beef broth
1 stick butter
Cup chopped onions
Cup of chopped bell peppers
Hickory rub
1 cup grated pepper jack cheese
Instructions:
Sauté onions, peppers,and butter until veggies are soft. Add sauce, tomato puree,and beef broth. Turn heat down to a simmer. Add rub to taste. Cook for 30-45 minutes until sauce thickens. Add burnt ends the last 10 minutes of sauce cook.
Boil pasta until done. Drain and plate. Ladle sauce over the noodles then sprinkle cheese over top and enjoy.
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