Made with our Calivirgin Habanero Olive Oil
Servings: 15-20 | Prep Time: 10 min | Total Time: 1 hour 10 min
- INGREDIENTS
- INSTRUCTIONS
• 5 pound smoked beef point
• 1 tablespoon Calivirgin Habanero Olive Oil
• ¼ cup purple onion, diced
• 3 cloves garlic, minced
• 1 cup fresh pineapple, chopped
• ⅓ cup pineapple juice
• 1 tablespoon honey
• ½ teaspoon sea salt
- Sauté onions in Calivirgin Habanero Olive Oil. Add garlic and chopped pineapple. Continue to cook, over low heat, for one minute.
- Pour pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow it to cool off.
- Once the chutney is cool, blend it using a Ninja blender or a food processor.
- Unwrap the smoked point from the butcher paper and pour some of the accumulated liquid from the wrap into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes, and add to the same pan. Mix to combine.
- Add habanero sauce over the cubed meat and mix so that all the pieces are covered with sauce.
Place the aluminum pan on the grill, uncovered, and smoke for another 1½ hours at 200°F.
Serve the burnt ends in sandwiches, quesadillas, nachos, or even over fries!
Habanero Olive Oil
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