This hearty dish combines slow-smoked beef with a rich, complex glaze inspired by both Japanese teriyaki and Southwestern chile flavors. The beef is tenderized through low-and-slow smoking, then finished with a sweet and spicy mop sauce made from tomato juice, apple juice, and brown sugar. Served cold or warm over a bed of fresh salad greens, it offers a satisfying contrast of textures and a deep, layered flavor profile. It is perfect for a robust lunch, a picnic main course, or as a unique side dish for a barbecue gathering. While the smoking process takes time, the result is a memorable meal that balances savory, sweet, and spicy notes beautifully.
Smoked Beef Salad
Description
This hearty dish combines slow-smoked beef with a rich, complex glaze inspired by both Japanese teriyaki and Southwestern chile flavors. The beef is tenderized through low-and-slow smoking, then finished with a sweet and spicy mop sauce made from tomato juice, apple juice, and brown sugar. Served cold or warm over a bed of fresh salad greens, it offers a satisfying contrast of textures and a deep, layered flavor profile. It is perfect for a robust lunch, a picnic main course, or as a unique side dish for a barbecue gathering.Ingredients
Directions
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Heat the peanut oil in a large saucepan over medium heat.
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Add the minced celery, onion, and garlic to the pan and sauté until softened, about 5 minutes.
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Stir in the tomato juice, teriyaki sauce, lemon juice, brown sugar, beef bouillon cubes, water, chile powders, apple juice, mustard, salt, pepper, cayenne, balsamic vinegar, and allspice.
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Bring the mixture to a boil, then reduce heat and simmer uncovered for 1 1/2 hours to create the base sauce.
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Preheat your smoker to 230ðF (110ðC).
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Place the meat in the smoker and smoke for 3 hours, applying half of the simmered sauce every 30 minutes.
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In a small bowl, mix the remaining sauce with honey and maple syrup to create the finishing glaze.
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Increase smoker temperature to 260ðF (127ðC) and continue smoking the meat for 30 more minutes, basting with the finishing glaze twice.
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Remove meat from smoker, let rest, then slice or chop into bite-sized pieces.
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Arrange sliced meat over a bed of fresh salad greens and drizzle with any remaining glaze.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2156.9kcal
- % Daily Value *
- Total Fat 140.2g216%
- Saturated Fat 39.2g197%
- Cholesterol 454.0mg152%
- Sodium 15862.8mg661%
- Total Carbohydrate 60.9g21%
- Dietary Fiber 3.3g14%
- Sugars 47.3g
- Protein 156.5g313%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: Although titled "Smoked Beef Salad," the ingredients list specifies "Country style pork ribs" and "Boston butt." This recipe uses pork as the primary protein. If you wish to make this with beef, substitute the pork with a beef brisket or chuck roast, adjusting cook time as necessary for the cut.
Serving Suggestion: As noted in the original source, this rich, spicy meat pairs exceptionally well with a cooling coleslaw or crisp cucumber salad to balance the heat from the cayenne and chile powders.
Storage: Store leftover smoked meat in an airtight container in the refrigerator for up to 3 days. The sauce can be kept separately and reheated gently before serving.
