Chef Big DForget the crackers. We're using double-smoked brisket burnt ends as the vessel for a refined gorgonzola mousse. It's high-protein, high-smoke, and high-class.
In a small bowl, whip the gorgonzola dolce, heavy cream, and honey until smooth and aerated. Transfer to a piping bag with a plain tip.
Ensure the cheese is at room temperature for a silkier emulsion.
Place the brisket cubes on a baking sheet and warm them in a 300°F oven just until the fat begins to glisten. Do not overcook; we want to preserve the bark's integrity.
A quick flash of heat wakes up those smoky aromatics.
Pipe a generous dollop of the gorgonzola mousse onto each brisket cube.
Precision is key here—aim for the center of the 'bark' side.
Top each cube with two crossed chive batons and a singular drop of balsamic glaze for acidity. Serve immediately while the beef is warm and the cheese is cool.
The key here is the 'bark' on the brisket. You want those burnt ends to be structural—firm enough to hold, but meltingly tender once you bite in. If you don't have a smoker, you can use high-quality store-bought brisket, but I'll know. I'll always know. Don't skip the chive batons; the acidity cuts the fat perfectly.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.