Zimbabwean Smoked Beef

Ingredients

In this Zimbabwean adaptation of Montreal Smoked Meat, we incorporate traditional Zimbabwean spices and cooking techniques to infuse the dish with the flavors of the target cuisine. The original Canadian dish is known for its unique blend of spices and smoking process, which we have modified to align with the Zimbabwean culinary traditions. By incorporating local spices and flavors, we have created a fusion dish that pays homage to both cuisines. We alse have the original recipe for Montreal Smoked Meat, so you can check it out.

• 2 pounds (900g) beef brisket 2 pounds (900g) beef brisket
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 1 tablespoon ground paprika 1 tablespoon ground paprika
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon vegetable oil 1 teaspoon vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine all the spices: ground coriander, paprika, black pepper, cumin, garlic powder, onion powder, brown sugar, salt, chili powder, dried thyme, dried oregano, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and ground turmeric.
2. 2.
   Rub the spice mixture all over the beef brisket, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 4 hours or overnight for maximum flavor.
3. 3.
   Preheat your smoker to 225°F (110°C) and add wood chips for smoking.
4. 4.
   Place the marinated beef brisket on the smoker rack and smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
5. 5.
   Remove the beef brisket from the smoker and let it rest for 15 minutes before slicing.
6. 6.
   Thinly slice the smoked beef against the grain and serve with Zimbabwean relish on the side.

Treat your ingredients with care...

• Beef Brisket — Choose a well-marbled brisket for the best flavor and tenderness. Trim any excess fat before marinating.
• Zimbabwean Relish — Prepare a traditional Zimbabwean relish using tomatoes, onions, and various vegetables for a refreshing accompaniment to the smoked beef.

Tips & Tricks

• For a smokier flavor, use hickory or mesquite wood chips in your smoker.
• Letting the beef brisket marinate overnight will enhance the flavors.
• Use a meat thermometer to ensure the beef reaches the desired internal temperature for perfect tenderness.

Serving advice

Serve the Zimbabwean Smoked Beef with a side of Zimbabwean relish and traditional Zimbabwean staple foods like sadza (cornmeal porridge) or rice.

Presentation advice

Arrange the thinly sliced smoked beef on a platter and garnish with fresh herbs like cilantro or parsley. Serve the Zimbabwean relish in a separate bowl for guests to enjoy alongside the beef.