This is a simple way to cook a large whole piece of beef with a pronounced smoky aroma, a dark spicy crust, and a tender pink center.
The meat is first smoked gently at a low temperature until it is almost done, then finished with a very fast sear in a dry, extremely hot skillet. It is essentially a reverse-sear method and works particularly well with shaitel.
Picanha can be used instead of shaitel. If using picanha, keep the fat cap intact and start the final sear with the fat side down.
Ingredients
For a shaitel roast weighing about 1.5 kg:
- 1 whole shaitel roast — about 1.4–1.6 kg
- 1 tbsp smoked paprika
- 2 tsp coarsely ground black pepper
- 1 tsp granulated garlic
- 1 tsp ground coriander
No additional salt is needed when using kosher meat.
Preparation
Trim away tough outer membranes and any loose, uneven pieces of fat. A thin natural layer of fat can be left in place.
Before seasoning, note the direction of the grain. Once the meat has been smoked and a dark crust has formed, the grain can be much harder to see.
Mix the smoked paprika, black pepper, granulated garlic, and coriander.
Pat the meat dry with paper towels and coat it evenly with the spice mixture on all sides.
Place the roast on a rack and leave it uncovered in the refrigerator for several hours, preferably overnight. The slightly dried surface will take on smoke well and develop a better crust.
Smoking
Preheat the smoker to 120°C.
Insert a temperature probe from the side into the center of the thickest part of the roast.
Smoke until the internal temperature reaches 49°C.
Do not rely on time alone. Cooking speed depends much more on the shape and thickness of the roast than on its weight. A broad, relatively flat 1.5 kg shaitel can reach the target temperature surprisingly quickly.
Final sear
Heat a heavy dry skillet until very hot.
Remove the meat from the smoker and sear it quickly on all sides until a dark, aromatic crust forms. Do not leave it on any one side for long: the goal is intense surface browning, not further cooking of the center.
If using picanha, start with the fat cap down, brown it well, then quickly sear the remaining sides.
After searing, the internal temperature should ideally be around 54–56°C.
Resting and slicing
Transfer the roast to a cutting board and let it rest, uncut, for 10 minutes.
Slice across the grain to the desired thickness and serve immediately.
The center should remain pink and juicy, with a firm, savory crust carrying the flavor of smoked paprika and wood smoke.
Note
If serving is unexpectedly delayed for several hours, the process can be split into two stages.
After the roast reaches 49°C, chill it promptly in the refrigerator. Before serving, warm it again in the smoker or oven at 100–120°C until the center reaches about 45°C, then sear it quickly in a very hot skillet and rest for 10 minutes.