Smoked Beef Rendang

Name: Geräuchertes Beef Rendang
Total time: 8 h
Ingredients: 15 g Zitronengraspulver; 10 g Galgantpulver; 20 g Kokosmilchpulver; 12 g Rotes Currypulver; 18 g Meersalz; 10 g Brauner Zucker; 5 g Kurkuma; 8 g Chilipulver

SmokingBeefHot SmokingMedium8-10 hrs90-95 °C120-135 °CCoconut + Cherry

Inspired by Indonesian rendang, the beef is rubbed with an intense spice paste of lemongrass, galangal and coconut milk before hot smoking. The combination of smoky aromas and complex Southeast Asian spices creates an incomparable flavor experience. The meat stays juicy and develops a deeply caramelized crust.

Ingredients(for 1 kg)

Lemongrass powder15 g

Galangal powder10 g

Coconut milk powder20 g

Red curry powder12 g

Sea salt18 g

Brown sugar10 g

Turmeric5 g

Chili powder8 g

Instructions

Preparation

30 minutes + 12 hours resting time

Mix all spices into a homogeneous paste. Rub the beef generously with it, vacuum seal and marinate overnight in the refrigerator.

Smoking

7-8 hours

Preheat smoker to 120-135 °C. Add coconut and cherry wood chips. Smoke meat at constant temperature until a core temperature of 75 °C is reached.

Glazing

1 hour

Once the core temperature reaches 75 °C, brush the meat with coconut milk every hour and continue smoking until the target core temperature of 90-95 °C is reached.

Resting

45 minutes

Wrap the meat in butcher paper and let rest for at least 45 minutes so the juices can redistribute.

Pro Tip

Coconut milk powder in the rub creates a particularly beautiful caramel crust. Brush the meat with coconut milk during the last hour.

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