Smoked roast beef with bacon-balsamic Brussels sprouts

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Smoked roast beef with bacon-balsamic Brussels sprouts

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
6–8 people

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill, meat thermometer, cast iron pan or stainless steel bowl


Ingredients

• Roast beef in one piece (approx. 2 kg)
• Favorite rub for beef (here: a mixture of Beef Rub and Blackened Saskatchewan Rub from Traeger, a classic SPG rub –Salt, Pepper, Garlic– also works very well
• 1 kg Brussels sprouts, cleaned and halved
• 1 red onion, diced
• 100 g bacon slices
• 2-3 tablespoons olive oil
• 120 ml chicken stock
• 1–2 tbsp balsamic vinegar
• Salt pepper


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preparation

Set the grill to 90 °C. Remove the silver skin and tendons from the roast beef, then season with your favorite rub.

Place the meat on the grill, insert the probe into the thickest part of the meat and smoke at 90 °C for one hour (if available, activate “Super Smoke Mode”).

Then increase the temperature to 120 °C and cook the roast beef for approx. 1 1/2–2 hours until the core temperature reaches 55 °C. In the meantime, set a second grill for the Brussels sprouts to 230 °C.

Pour some olive oil into a cast iron pan (or stainless steel bowl), spread the onions and Brussels sprouts cut side down in it, season with salt and pepper and place the pan on the grill. Place the bacon slices directly over the pan so that the fat drips onto the Brussels sprouts.

After 20 minutes, take the bacon off the grill, chop it up and add it to the pan with the Brussels sprouts. Top up with chicken stock and balsamic vinegar and continue grilling until the liquid has reduced (total time approx. 45 minutes).

Now remove the roast and the pan from the grill, let it rest for 5-10 minutes, slice the meat across the grain and serve with the Brussels sprouts.

Recipe by Thomas Madel

“Sir Grillalot” – Traeger ambassador Thomas Madel from Günzburg can be found under this pseudonym on his Instagram and Facebook channel. FIRE&FOOD asked “Sir Grillalot” to create winter-inspired roast beef recipes.

Recipe from FIRE&FOOD issue 04/2022


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