Hmong Smoked Beef with Tomatoes and Herbs
Hmong Smoked Beef with Tomatoes and Herbs
As I shop at my local Asian market, I’ve noticed a vacuum sealed package that says Hmong smoked beef. I’ve been walking by it for ages and have had no idea what it’s used for. It’s kind of expensive. Looks like a big pack of beef jerky. After doing much research on Hmong cuisine over the last 2 months, I’ve read about recipes making your own smoked beef using chuck. The beef is traditionally smoked over mesquite, shredded in a food processor, and mixed with tomatoes and herbs. Then the beef mix is stirred into steamed rice. The heat from the rice slightly melts any fat that’s in the beef. This dish is so flavorful, it’s pretty hard to stop eating it.
Equipment
- Electric Smoker
- meat hooks
- food processor
- mortar and pestle
Ingredients
- 4 lbs chuck roast sliced 1/4” thick
- 1 tbsp pink curing salts
- 2 tsp mushroom seasoning
- 8 oz cherry tomatoes
- 4 Thai chilies finely chopped
- 1 cup green onions chopped
- 1 vip cilantro chopped
- 1 tbsp fish sauce
- 1 tsp salt
Wood Chips
- mesquite
Instructions
- Mix together the curing salts and mushroom seasoning.
- Rub the sliced beef with the curing seasoning. Let cure overnight in the refrigerator.
- Take the beef and place it on a meat hooks.
- Preheat your smoker to 250 degrees. Place each meat hook on the top rack of the smoker.
- Smoke for 90 minutes.
- Preheat your oven to 400 degrees. Place the smoked beef on a rack on a baking sheet. Bake for 15 minutes, flipping half way through.
- Chop up the beef into smaller pieces.
- Place in a food processor and pulse a few times until shredded. Set aside.
- Place the tomatoes in a baking dish. Roast for 30 minutes.
- Mash the chilies with a mortar and pestle.
- Add in the toasted tomatoes and crush.
- Stir in the green onions and cilantro.
- Stir in the shredded beef. Season with fish sauce and salt.
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