Smoked Beef Massaman

Name: Geräuchertes Beef Massaman
Total time: 10 h
Ingredients: 18 g Massaman Currypulver; 6 g Gemahlener Zimt; 5 g Kardamompulver; 10 g Tamarindenpulver; 25 g Gemahlene Erdnüsse; 18 g Meersalz; 4 g Sternanispulver

SmokingBeefHot SmokingMedium10-12 hrs93-96 °C110-125 °COak + Plum

Thai Massaman curry gains a new dimension through hot smoking with deep, smoky notes. Warm spices like cinnamon, cardamom and star anise harmonize perfectly with the oak smoke. Peanuts and tamarind in the rub give the meat an irresistible sweet-sour depth of flavor.

Ingredients(for 1 kg)

Massaman curry powder18 g

Ground cinnamon6 g

Cardamom powder5 g

Tamarind powder10 g

Ground peanuts25 g

Sea salt18 g

Star anise powder4 g

Instructions

Preparation

20 minutes + 24 hours resting time

Mix all dry spices together. Rub the beef (ideally brisket or chuck roll) evenly, then apply tamarind paste. Refrigerate overnight.

Initial smoking

3 hours

Set smoker to 110 °C. Add oak and plum wood. Smoke meat uncovered until a nice bark forms.

Steaming phase

5-6 hours

Wrap meat in butcher paper and continue smoking at 120-125 °C until 93-96 °C core temperature is reached. Check core temperature every 2 hours.

Resting

60 minutes

Rest wrapped in butcher paper in a cooler for at least 60 minutes. Then slice against the grain.

Pro Tip

Roasted and finely ground peanuts in the rub form a crispy crust. Never omit the tamarind – it is the key flavor carrier.

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