Chef Ara’s Brisket Burnt Ends Mac and Cheese
Image courtesy of Ellie Sharp for Edible Houston.
Grilling brisket or some other type of meat for the 4th of July? If so, and you’re wondering what to do with leftover ends, this recipe from Houston chef Ara Malekian by way of edible Houston magazine might be useful. The quantities of the ingredients suggest a post-4th party, but if you’re not up for another celebration, just reduce the quantities.
- 1 pound elbow macaroni
- 4 cups heavy cream
- 1 pound cream cheese
- 1 pound shredded sharp cheddar cheese
- 1 pound shredded mild cheddar cheese
- 1 pound brisket burnt-ends
- Bring a large pot of water to a boil and add the pasta. Boil according to directions. Strain (making sure to strain all excess water after it is cooked).
- In a heavy bottom stock pot add heavy cream and bring to a simmer on medium heat.
- Add cream cheese and incorporate using a whisk. Add cheddar, sharp first and mild next, one cup at a time, adding the next cup when it is fully incorporated. Reduce heat to low, simmer for 10 minutes, regularly stirring with a whisk. Mix in brisket.
Add pasta and mix in well with a spoon. Let the mixture rest for 5 minutes before serving.
Add sautéed greens and/or garden peas to make this a one-pot meal. If you don’t have brisket (burnt-ends), use smoked bacon or other leftover meat!
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!