For us, the holidays are usually all about eating and drinking (and complaining about eating too much and then starting it all over again the following day). We are quite lucky that most of our guests are also food fanatics like us so we can spend hours upon hours talking about restaurants and recipes. This year, one of Loïc’s most popular holiday creations was the giant smoked beef we served on Christmas eve. Marinated for 24 hours with rock salt, Greek rosemary, zinfandel wine, worcestershire sauce and a lot of love, this recipe was so rich in flavors thanks not only to the new recipe, but also thanks to all the little local ingredients such as coconut shells, sugar cane husks, banana leaves (and also apple wood chips hand carried from America…airport customs agents must have thought that we were nuts). Anyway, no more rambling, here is the recipe for you!
2-4 kilos of Beef (Cube Roll if available)
Rock Sea Salt
1 bottle of Zinfandel wine
120-140 ml of Worcestershire sauce
1) Gradually start massaging the rock salt and rosemary into the beef after cutting off any excess fat. Depending on the size of the meat, this may take around 30 minutes to really work in the spices.
2) After the massage experience, place the beef in an airtight container and submerge the meat in Zinfandel wine and Worcestershire sauce. Be sure to use enough of both liquids to ensure that no part of the beef is exposed to air. Seal off the container and place in the refrigerator for between 18-30 hours.
3) Remove the beef from the liquids but be sure to save all the marinade as it will be used during the smoking process
4) Light up your smoker and burn the charcoal for about 30 minutes or until the charcoal is hot enough. After this (if you have access to it) begin adding coconut shells, sugar cane husks, banana leaves, and/or apple wood chips on top of the coals continually as you go along and add more charcoal as needed to ensure the temperature is sufficiently hot and smoky.
5) Once the fire is hot enough, place your beef in the smoker and let it slowly cook. The beef should have the remaining marinade brushed over it once after an hour and then re-brush the marinade over the beef every 45 minutes afterwards.
-depending on the size of the meat, total cooking time can vary between 3-4 hours on average but it can be useful to use a meat thermometer if available to ensure you don’t overcook the beef.
6) Remove beef from the BBQ, serve, and ENJOY!
Oh, you Glorious beef!
The moment of truth…
When you can see the smoke oozing out of the beef
Our guests ask for a more well done version but you can also have to medium rare too