Smoked English-Style Roast Beef

Name: Roastbeef English-Style geräuchert
Total time: 3 h
Ingredients: 20 g Meersalz, grob; 10 g Schwarzer Pfeffer, grob gebrochen; 4 g Weißer Pfeffer, gemahlen; 3 g Senfsamen, gemahlen; 2 g Knoblauchpulver

Pepper CrustBeefHot SmokingMedium3-5 hrs55-58 °C100-115 °COak

Classic English roast beef is refined with a minimalist pepper crust and slowly cooked in the smoker. Oak wood gives the meat a subtle, typically British smoky flavor. The result is a juicy, rosé-cooked cut with authentic character.

Ingredients(for 1 kg)

Coarse sea salt20 g

Black pepper, coarsely cracked10 g

White pepper, ground4 g

Mustard seeds, ground3 g

Garlic powder2 g

Instructions

Dry Salting

24 hrs

Rub the roast beef with sea salt and let it rest uncovered on a rack in the refrigerator for 24 hours. The surface dries out and forms an optimal base for the pepper crust.

Applying the Crust

10 min

Mix black and white pepper, ground mustard, and garlic powder. Lightly moisten the dry meat surface with water and firmly press the pepper mixture onto it to create an even crust.

Smoking

3-5 hrs

Set the smoker with oak wood to 100-115 °C. Place the roast beef fat side up on the grate and smoke until a core temperature of 55-58 °C is reached. Then rest for 20 minutes and slice thinly.

Pro Tip

For a classically rosé-cooked slice, stop the core temperature exactly at 56 °C. The meat will carry over cook by 1-2 °C while resting.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free