Smoked beef Massaman
Inspired by the famous Thai Massaman curry, beef shoulder is rubbed with a mixture of cardamom, cinnamon, star anise and chili and smoked for hours. The meat is then braised in coconut milk with potatoes and peanuts, resulting in an incomparably deep flavor profile. A perfect combination of smoky aroma and creamy curry sauce.
Ingredients(for 1 kg)
Instructions
Preparation
12 hours resting timeMix all rub spices. Trim the beef shoulder of large tendons and massage the rub thoroughly into the meat using a little coconut oil as a binder. Cover and rest in the refrigerator for at least 12 hours.
Smoking
6-7 hoursSet the smoker to 110-125 °C with tamarind and coconut wood. Place the beef shoulder and smoke until an internal temperature of 74 °C is reached and a solid bark has formed. Spray with coconut milk every 2 hours.
Braising
2 hoursPlace the smoked meat in a braising pot. Add 400 ml coconut milk, 2 tbsp Massaman curry paste, diced potatoes and roasted peanuts. Braise covered at 160 °C in the oven until the meat reaches an internal temperature of 90-93 °C and can be easily pulled apart.
Resting and serving
15 minutesRemove the pot from the heat and let the meat rest in the sauce for 15 minutes. Pull the meat into rough pieces and serve with the Massaman sauce, jasmine rice, fresh basil and roasted peanuts.
Pro Tip
Stop the smoking process at 74 °C internal temperature and then finish braising the meat in coconut milk – this perfectly combines smoky flavors and curry sauce without drying out the meat.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.