Boeuf Séché Fumé (Smoked Dried Beef)
Ingredients:
- 1 kg (2.2 lb) beef (top round, rump, or sirloin – lean cut)
- 100 g (½ cup) coarse sea salt
- 1 tbsp brown sugar
- 1 tbsp black pepper, freshly ground
- 1 tbsp smoked paprika
- 1 tsp chili flakes (optional, for heat)
- 1 tsp coriander seeds, crushed
- 1 tsp thyme or rosemary, dried
- 3 cloves garlic, crushed
- 2 tbsp soy sauce (optional for deeper flavor)
- 1 tbsp olive oil
- 2–3 bay leaves
Instructions:
1. Prepare the Meat
- Trim off any fat or sinew from the beef.
- Rinse the meat under cold water and pat completely dry with paper towels.
- Cut it into a thick slab (about 4–5 cm thick) — this ensures even drying and smoking.
2. Make the Cure
- In a bowl, mix together sea salt, brown sugar, pepper, paprika, chili flakes, coriander, thyme, garlic, soy sauce, olive oil, and bay leaves.
- Rub this mixture all over the beef, pressing it into the meat on all sides.
3. Cure the Meat
- Place the beef and all seasonings in a glass or ceramic dish (not metal).
- Cover tightly with plastic wrap.
- Refrigerate for 3 to 5 days, turning the meat once per day so it cures evenly.
- You’ll notice liquid forming — this is normal as the salt draws moisture out.
4. Rinse and Dry
- After curing, remove the beef and rinse it quickly under cold water to remove excess salt.
- Pat dry thoroughly with paper towels.
- Hang or place the beef on a rack in a cool, ventilated place for 12 to 24 hours to air-dry (refrigerator works fine too).
5. Smoke the Beef
- Prepare your smoker or grill for cold or warm smoking (50–60°C / 120–140°F).
- Use hickory, oak, or applewood chips for flavor.
- Smoke the beef for 2 to 3 hours, depending on how smoky you like it.
- Allow it to cool completely afterward.
6. Dry-Age the Beef (Optional but Recommended)
- Wrap the smoked beef in clean cheesecloth.
- Hang it in a cool, dry, well-ventilated place (10–15°C / 50–60°F) for 1–2 weeks to dry and concentrate the flavor.
- The longer it dries, the firmer and more intense the taste becomes.
7. Serve
- Slice the Boeuf Séché Fumé very thinly against the grain.
- Serve with crusty bread, cheese, pickles, or as part of a charcuterie board.
- It also tastes fantastic in sandwiches or salads.
Storage
- Wrap tightly in parchment or vacuum seal.
- Keep in the refrigerator for up to 3 weeks, or freeze for longer storage.
