Smoked Beef. Recipe

History and Fun Facts:

The art of smoking meats dates back centuries and is believed to have originated in ancient civilizations as a method of preserving food. The process of smoking involves exposing meat to smoke from burning wood or other materials, which imparts a distinct flavor and helps to preserve the meat by inhibiting the growth of bacteria.

Smoked beef has been a popular dish in many cultures around the world, with various techniques and flavors associated with different regions. In Jewish cuisine, smoked and salted meats have long been a staple, with Hebrew butchers specializing in the preparation of these delicacies.

One such delicacy is "Chorisa," a refined and savoury sausage that can be procured from Hebrew butchers. Chorisa not only tastes delicious when fried in slices with poached eggs or stewed with rice, but it also adds a luscious flavor to stews, soups, and sauces. It has become an essential ingredient in the Jewish kitchen, offering a unique and versatile ingredient for various dishes.

Recipe for Smoked Beef:

- 2 pounds of beef (brisket, chuck roast, or any other cut suitable for smoking)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- Wood chips for smoking (hickory, mesquite, or applewood are popular choices)
- Aluminum foil


1. Prepare the meat: Trim any excess fat from the beef and pat it dry with paper towels. This will help the seasoning to adhere better.

2. Mix the dry rub: In a bowl, combine the kosher salt, brown sugar, black pepper, paprika, garlic powder, onion powder, and dried thyme. Stir well to ensure the spices are evenly distributed.

3. Season the meat: Rub the dry rub mixture all over the beef, making sure to coat it thoroughly on all sides. Place the seasoned meat in a large resealable bag or wrap it tightly in plastic wrap. Allow it to marinate in the refrigerator for at least 4 hours or overnight for maximum flavor.

4. Prepare the smoker: If using a charcoal smoker, light the charcoal and let it burn until it is covered with a thin layer of ash. If using a gas or electric smoker, preheat it to the desired temperature following the manufacturer's instructions. Soak the wood chips in water for 30 minutes before using.

5. Add the wood chips: If using a charcoal smoker, scatter the soaked wood chips over the hot coals. If using a gas or electric smoker, place the soaked wood chips in the designated chip tray or box.

6. Smoke the beef: Place the beef on the grate of the smoker, making sure to leave some space between the pieces for air circulation. Close the smoker and maintain a steady temperature between 225-250°F (107-121°C). Smoke the beef for approximately 1 hour per pound, or until the internal temperature reaches 195-205°F (90-96°C) for tender, pull-apart texture.

7. Wrap for tenderness: Once the desired internal temperature is reached, remove the beef from the smoker and tightly wrap it in aluminum foil. This will help to retain moisture and further tenderize the meat. Allow it to rest for at least 30 minutes before slicing.

8. Slice and serve: Carefully unwrap the smoked beef and transfer it to a cutting board. Slice against the grain to ensure maximum tenderness. Serve the smoked beef as-is or use it as a delicious filling for sandwiches, tacos, or salads.

Similar Recipe Dishes:

Smoked beef is a versatile ingredient that can be used in various dishes to add a smoky and flavorful touch. Here are a few ideas for dishes you can create using smoked beef:

1. Smoked Beef Tacos: Slice the smoked beef into thin strips and serve it in warm tortillas with your favorite toppings such as salsa, guacamole, and cheese. Add a squeeze of lime for a burst of freshness.

2. Smoked Beef Hash: Dice the smoked beef and sauté it with potatoes, onions, and bell peppers until golden brown. Serve it as a hearty breakfast or brunch option, topped with a fried egg.

3. Smoked Beef and Bean Chili: Add diced smoked beef to your favorite chili recipe for an extra layer of smoky flavor. The tender beef will complement the beans and spices beautifully.

4. Smoked Beef Mac and Cheese: Shred the smoked beef and fold it into a creamy mac and cheese mixture. Bake it until golden and bubbling for a comforting and indulgent meal.

5. Smoked Beef Salad: Combine sliced smoked beef with mixed greens, cherry tomatoes, cucumbers, and your choice of dressing for a delicious and satisfying salad option.

Experiment with these ideas and let your creativity shine as you explore the wonderful world of smoked beef in various dishes. Enjoy the rich and smoky flavors that this ancient preservation method brings to the table!



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