Beef Chermoula North African Style

Name: Rind Chermoula Nordafrikanisch
Total time: 8 h
Ingredients: 12 g Gemahlener Kreuzkümmel; 10 g Geräuchertes Paprikapulver; 8 g Gemahlener Koriander; 18 g Meersalz; 6 g Knoblauchpulver; 4 g Zitronenschale getrocknet; 2 g Cayennepfeffer; 15 ml Olivenöl

MarinadeBeefHot SmokingMedium8-10 hrs90-93 °C110-120 °CCherry + Apple

Chermoula is a classic North African marinade made from coriander, cumin, and paprika that gives beef an intense, aromatic profile. Slow smoking at low temperatures ensures a tender, juicy texture. Lemon zest and fresh garlic provide a fresh, vibrant note.

Ingredients(for 1 kg)

Ground Cumin12 g

Smoked Paprika10 g

Ground Coriander8 g

Sea Salt18 g

Garlic Powder6 g

Dried Lemon Zest4 g

Cayenne Pepper2 g

Olive Oil15 ml

Instructions

Preparation

15 minutes + 12 hours marinating time

Mix all dry ingredients with olive oil into a paste. Thoroughly rub the beef with the chermoula paste, wrap in cling film, and marinate in the refrigerator for 12 hours.

Tempering

60 minutes

Remove the marinated meat from the refrigerator and let it rest covered at room temperature for 1 hour. Preheat the smoker to 110-120 °C and soak cherry and apple wood chips.

Smoking

8-10 hours

Place the meat in the smoker and smoke at 110-120 °C. Add more wood chips after 3 hours. Brush the meat with olive oil every 2 hours to keep the surface moist.

Core Temperature and Resting Phase

30 minutes resting time

Once a core temperature of 90-93 °C is reached, remove the meat from the smoker. Wrap in aluminum foil and rest for 30 minutes to allow the juices to redistribute.

Pro Tip

Add fresh cilantro only after smoking, as it can turn bitter when heated. A thin layer of olive oil on the meat before smoking protects the surface.

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