Slow Cooker Sticky BBQ Burnt Ends for Easy Weeknight Dinners Step-by-step instructions

Before you start

Start by trimming the beef of any large, tough gristle. Having a sharp chef's knife makes cutting the meat into consistent 1-inch cubes much easier, which is crucial for even cooking.

Ensure your slow cooker is clean and positioned on a stable, heat-resistant surface away from any water sources. Have your barbecue sauce measured and ready to go, and prepare the scallions by washing and slicing them thinly so they are ready for the final garnish as soon as the meat is finished.

Instructions

Initial slow cooking

1. 1Prepare the beef
   Cut the beef into uniform 1-inch cubes to ensure even cooking throughout the process. Place the cubed beef into the slow cooker basin, ensuring the pieces are spread out in a single layer for better heat distribution.
   Look for uniform cubes of beef
   Tip Cut the beef against the grain to ensure the most tender texture possible after the long cooking time.

After the first five hours, the beef should be significantly softer and beginning to yield when pressed. The aroma will be savory and deep, filling the kitchen as the meat releases its juices. There should be a moderate amount of liquid in the bottom of the cooker, which is normal as the beef renders its fat. Ensure the meat is mostly submerged or surrounded by moisture before you proceed to add the barbecue sauce for the final glaze.

Glazing and reduction

2. 2Slow cook and glaze
   Set the slow cooker to low and cook for five hours. After the initial cooking time, pour the barbecue sauce over the beef and toss well to coat every piece. Continue to cook for another hour until the sauce is thick and sticky.
   Look for thick and sticky sauce coating
   Tip Stir the beef gently during the final hour to ensure all sides are evenly coated with the reduced sauce.

Once the sauce is added, the transformation happens quickly. During the final hour, the sauce should thicken and bubble, coating the cubes in a dark, shiny layer. The kitchen should smell strongly of caramelized sugar and spices.

The liquid at the bottom of the pot should reduce significantly, turning into a syrupy consistency. Check that the beef is coated uniformly and that the sauce has darkened to a rich, deep mahogany color before turning off the heat.

Final resting and service

3. 3Finish and serve
   Check that the meat has reached an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving. Garnish the burnt ends generously with sliced scallions and serve immediately while hot from the slow cooker.
   Look for glistening caramelized meat cubes
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a slotted spoon to transfer the burnt ends to a platter, leaving any excess thin juices behind to keep the glaze concentrated.

Before serving, let the meat rest for at least 3 minutes. This allows the juices to redistribute, ensuring every bite is moist. The burnt ends should be glistening and sticky, with the sauce clinging firmly to the surface of each cube.

The scallions provide a fresh, crisp contrast to the rich, savory meat. Ensure the serving platter is ready, and use tongs to pile the burnt ends high, creating an appetizing presentation that highlights the caramelized texture.

Common mistakes

A common mistake is cutting the beef pieces too large, which prevents them from becoming tender within the cooking time. Another error is adding the barbecue sauce too early.

The sauce contains sugars that will burn if exposed to long periods of high heat, so it must be added only during the final hour to achieve the perfect sticky consistency. Finally, avoid lifting the lid frequently during the first five hours, as this releases heat and moisture, significantly increasing the total cooking time.

How to tell it’s done

The burnt ends are done when the meat is extremely tender and pulls apart easily with a fork. Use a meat thermometer to ensure the beef has reached an internal temperature of at least 145°F (63°C). The sauce should be dark, glossy, and reduced enough to cling to the meat without pooling at the bottom of the slow cooker. The meat should look caramelized and feel soft to the touch, indicating that the collagen has fully broken down.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest