Smoked Beef Rump Café de Paris

Name: Rinderhüfte Café de Paris geräuchert
Total time: 4 h
Ingredients: 18 g Meersalz; 6 g Schwarzer Pfeffer, grob gemahlen; 4 g Getrockneter Thymian; 3 g Getrockneter Rosmarin; 4 g Paprikapulver, edelsüß; 3 g Knoblauchgranulat; 2 g Kapernsalz (getrocknet, gemahlen); 2 g Sardellenpulver

SmokingBeefHot SmokingMedium4-6 hrs58-62 °C110-120 °CBeech + Cherry

The beef rump is rubbed with an aromatic Café de Paris spice blend of herbs, capers, and anchovies, then hot-smoked. The smoke from beech and cherry wood harmonizes perfectly with the buttery herb crust. A classic Swiss flavor meets modern smoking technique.

Ingredients(for 1 kg)

Sea salt18 g

Black pepper, coarsely ground6 g

Dried thyme4 g

Dried rosemary3 g

Sweet paprika powder4 g

Garlic granules3 g

Caper salt (dried, ground)2 g

Anchovy powder2 g

Instructions

Preparation

15 min + 12 hrs resting time

Mix all dry ingredients well and rub evenly over the entire surface of the beef rump. Wrap the meat in plastic wrap and let it rest in the refrigerator for at least 12 hours.

Smoking

4-6 hrs

Preheat the smoker to 110-120 °C. Soak and add beech and cherry wood chips. Place the meat on the grate and smoke with the lid closed until a core temperature of 58-62 °C is reached.

Resting and Serving

15 min

Remove the smoked meat from the grill, wrap loosely in aluminum foil, and let it rest for 15 minutes. Then slice against the grain and serve.

Pro Tip

Do not exceed a core temperature of 60 °C – this keeps the meat juicy and tender. Let it rest for 15 minutes after smoking before slicing.

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