Toasted Ravioli with Brisket Burnt Ends – As Seen on Restaurant: Impossible

In As Seen on Restaurant: Impossible, Beef, Entrees, In The Kitchen, Magazine, Pasta, Recipes by RI Magazine

From the episode: A Family Restaurant at War (McLanks)


8 oz brisket burnt ends (see sub recipe)
(to enjoy this recipe without smoking a brisket from scratch, try small cubes of ribeye or strip steak)
12 meat ravioli
2 eggs
1 cup all-purpose flour
1 cup bread crumbs
1 cup BBQ sauce
Grapeseed oil, for frying
2 green onions

1) Blanch the raviolis so they are soft, then cool them off.
2) Into three separate bowls add flour, bread crumbs and whisked eggs. Add a pinch of salt and pepper to each.
3) Dip the raviolis first in the flour, then the egg, then the bread crumbs and set aside.
4) Cube the burnt ends and toss in BBQ sauce.
5) Put enough oil into a cast iron skillet that would submerge the ravioli. Heat it to 350 degrees, then fry the raviolis until they are golden brown. Remove, drain on paper towels, then place in serving bowls.
6) In a skillet, add the diced burnt ends and heat over medium-high heat for 2-3 minutes.
7) Add the burnt ends to the raviolis in a bowl and toss. Portion into serving bowls and garnish with green onion.


Serves Many

1 beef brisket, 12-15 lbs
1 cup kosher salt
1 cup black pepper
½ cup grapeseed oil

1) Mix the oil, salt, and pepper together and rub the brisket well.
2) In a smoker that you will need to keep a consistent 325 degrees, smoke the brisket for 4 hours.
3) Remove the meat and wrap in plastic wrap and aluminum foil.
4) Get the smoker down to 195 degrees and place the meat back in. Cook for an additional 18 hours. Remove, check for tenderness. Continue cooking if needed.
5) Trim off burnt ends.