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Smoked roast beef
2021-04-30
https://www.metro.ca/userfiles/image/recipes/Rosbif-fumé-11611.jpg
PT00M
PT2H30M
PT2H30M
*This recipe is prepared in a smoker.
Smoking: 2 h 30 min
Wood to be used for smoking: according to your preferenceIn a bowl, combine onion with thyme, rosemary, mustard and Worcestershire sauce. Season with salt and pepper.Place roast in a smoker-safe baking dish. Pour the herb mixture over the roast and rub well. Drizzle with olive oil.Pour red wine and 250 mL (1 cup) cold water into the baking dish.Preheat smoker according to manufacturer's instructions to 135°C (275°F). Add selected wood to the smoker.Place the baking dish on the hot grill of the smoker. Smoke for approximately 2 hours 30 minutes, basting regularly with the cooking juices, until the internal temperature of the meat reaches 54°C (130°F) on a cooking thermometer.Source: Recipe from the book Fumoir par le Maître fumeur
Photo credit: Éditions Pratico-Pratiques
8
5
1
5
5
1 onion, finely chopped
5 sprigs fresh thyme leaves removed
1 sprig fresh rosemary leaves removed
2 Tbsp. (30 ml) Dijon mustard
1 tsp. (5 ml) Worcestershire sauce
salt and pepper to taste
1 beef roast, about 2kg (4 1/2 lb)
2 Tbsp. (30 ml) oilve oil
1/2 cup (125 ml) de red wine
Smoked roast beef
8
Main course
0:00
Preparation
2:30
COOKING
2:30
TOTAL TIME
Ingredients
-
1
onion, finely chopped
-
5 sprigs
fresh thyme leaves removed
-
1 sprig
fresh rosemary leaves removed
-
2 Tbsp.
(30 ml)Dijon mustard
-
1 tsp.
(5 ml)Worcestershire sauce
-
salt and pepper to taste
-
1
beef roast, about 2kg (4 1/2 lb)
-
2 Tbsp.
(30 ml)oilve oil
-
1/2 cup
(125 ml)de red wine
Preparation
*This recipe is prepared in a smoker. Smoking: 2 h 30 min Wood to be used for smoking: according to your preference
In a bowl, combine onion with thyme, rosemary, mustard and Worcestershire sauce. Season with salt and pepper.
Place roast in a smoker-safe baking dish. Pour the herb mixture over the roast and rub well. Drizzle with olive oil.
Pour red wine and 250 mL (1 cup) cold water into the baking dish.
Preheat smoker according to manufacturer's instructions to 135°C (275°F). Add selected wood to the smoker.
Place the baking dish on the hot grill of the smoker. Smoke for approximately 2 hours 30 minutes, basting regularly with the cooking juices, until the internal temperature of the meat reaches 54°C (130°F) on a cooking thermometer.
Source: Recipe from the book Fumoir par le Maître fumeur Photo credit: Éditions Pratico-Pratiques
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
