Mongolian BBQ Beef

Name: Mongolisches BBQ Rindfleisch
Total time: 8 h
Ingredients: 12 g Kreuzkümmel, gemahlen; 10 g Schwarzer Pfeffer, grob gemahlen; 10 g Knoblauchpulver; 10 g Zwiebelpulver; 8 g Paprikapulver, geräuchert; 20 g Salz; 15 ml Sonnenblumenöl

Spice MixBeefHot SmokingEasy8-10 hrs93-96 °C110-125 °CBeech + Oak

Inspired by authentic Mongolian Khorkhog, beef is hot-smoked with onions, garlic, and earthy spices. The bold smokiness harmonizes perfectly with the hearty seasoning of cumin and black pepper. A rustic, satisfying BBQ experience from the steppes of Central Asia.

Ingredients(for 1 kg)

Cumin, ground12 g

Black pepper, coarsely ground10 g

Garlic powder10 g

Onion powder10 g

Smoked paprika8 g

Salt20 g

Sunflower oil15 ml

Instructions

Rub & Rest

15 minutes + 12 hours

Mix all dry spices together. Coat meat with oil, then evenly and firmly rub in the spice mixture. Store covered in the refrigerator overnight.

Smoking

7-8 hours

Set smoker to 110-125 °C. Use beech and oak as smoking wood. Place meat in smoker and maintain constant temperature. Add wood every 2 hours and monitor temperature.

Wrapping & Finish Smoking

1-2 hours

Wrap in butcher paper at an internal temperature of 80 °C. Continue smoking until an internal temperature of 93-96 °C is reached. Wrapping prevents excessive crust formation and maintains juiciness.

Resting & Carving

45-60 minutes

Rest wrapped meat in an insulated box for 45-60 minutes. Slice thinly against the grain and serve with pickled onions and fresh bread.

Pro Tip

For authentic flavor, heat a few hot stones (river stones) in the smoker box – the dry radiant heat resembles the traditional Mongolian Khorkhog method.

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