Thai Massaman Beef Brisket

Name: Thailändisches Massaman Rinderbrust
Total time: 10 h
Ingredients: 30 g Massaman-Currypaste; 20 g Erdnüsse (geröstet, gemahlen); 4 g Kardamom (gemahlen); 3 g Zimt (gemahlen); 5 g Koriandersamen (gemahlen); 18 g Salz; 10 g Palmzucker

Spice MixBeefHot SmokingMedium10-14 hrs93-96 °C110-125 °CTamarind + Beech

This recipe unites the rich, mild flavors of Thai massaman curry paste with the depth of a slowly smoked beef brisket flat. Peanuts, cardamom, and cinnamon notes from the paste combine with smoke for an incomparable flavor experience. A special homage to southern Thai coastal influence in BBQ.

Ingredients(for 1 kg)

Massaman curry paste30 g

Peanuts (roasted, ground)20 g

Cardamom (ground)4 g

Cinnamon (ground)3 g

Coriander seeds (ground)5 g

Salt18 g

Palm sugar10 g

Instructions

Spice mix

15 minutes

Combine massaman curry paste with ground peanuts, cardamom, cinnamon, coriander, salt, and palm sugar into a dry rub mixture.

Preparation and rubbing

6-8 hours

Rub the brisket with coconut oil, then apply the spice mixture evenly. Wrap in plastic wrap and refrigerate for at least 6 hours.

Smoking

9-12 hours

Preheat smoker to 110-125 °C with tamarind and beech wood. Place brisket inside and smoke to an internal temperature of 70 °C, then wrap in butcher paper and cook to 93-96 °C.

Resting and serving

1 hour

Allow the wrapped brisket to rest for 1 hour in an insulated box. Slice thinly to serve and garnish with fresh coriander and roasted peanuts.

Pro Tip

Add roasted ground peanuts to the spice mix – the oils in the peanuts form a natural protective layer and create a crispy bark with a nutty aroma.

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