Smoked Beef Salad

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.

Cooking Method: Boiling, Grilling, Smoking, Stewing

Cuisine: Japanese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 2156.9

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.

Directions

1
Heat the peanut oil in a large saucepan over medium heat.
2
Add the minced celery, onion, and garlic to the pan and sauté until softened, about 5 minutes.
3
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.
4
Bring the mixture to a boil, then reduce heat and simmer uncovered for 1 1/2 hours to create the base sauce.
5
Preheat your smoker to 230°F (110°C).
6
Place the meat in the smoker and smoke for 3 hours, applying half of the simmered sauce every 30 minutes.
7
In a small bowl, mix the remaining sauce with honey and maple syrup to create the finishing glaze.
8
Increase smoker temperature to 260°F (127°C) and continue smoking the meat for 30 more minutes, basting with the finishing glaze twice.
9
Remove meat from smoker, let rest, then slice or chop into bite-sized pieces.
10
Arrange sliced meat over a bed of fresh salad greens and drizzle with any remaining glaze.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2156.9kcal

% Daily Value *
Total Fat 140.2g216%
Saturated Fat 39.2g197%
Cholesterol 454.0mg152%
Sodium 4500.0mg188%
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.

Read it online: https://www.chefs-mate.com/recipe/smoked-beef-salad/