Lemongrass Smoked Beef Bowl

Smoking meats is such a great way to get amazing flavor from some of the less desirable cuts. It is a great way to impart deeper flavors as well make tougher cuts more tender. Which is exactly what you get out of this marinated, slow cooked, smoked chuck roast. This Lemongrass Smoked Beef Bowl has got such great flavors you are gonna be making this one more than once for sure!

I have a Traeger wood pellet style smoker. So it has a flat grill surface very much like a traditional grill. I know some smokers do not have this, for example the tower locker style ones. It is important to have half the cook time be spent with no foil and the second half in the broth/marinade mixture enclosed with foil. If you do not have a smoker you can still make this. You can turn your grill into a smoker by adding some wood to your charcoal and putting the fire on one side while the meat is on the other. If you have a propane grill, you can get a smoker box and fill it with wood chips.

For this recipe, I have listed Tamari Sauce instead of Soy Sauce. The difference between tamari and soy is the use of wheat in the process. Soy is a fermented combination of soybeans, salt and wheat. Tamari is the leftover liquid from the processes of making Miso paste (fermented soybeans). They taste very similar to each other, and typically can be used interchangeably. If you have soy sauce on hand, that will work just find for this recipe.

When you are making the marinade be sure to use the flat of your knife to smash the lemongrass stalks before you chop them. It makes them easier to mince and gives much more flavor to the mix. If you do not have brown sugar on hand you can use some honey in it’s place. And remember – do not discard the marinade after you take out the roast out to put on the smoker. You do not want to lose all of that amazing flavor.

Now Let’s Get Cookin’!

Print

Lemongrass Smoked Beef Bowl

Incredible flavors of lemongrass, ginger, and garlic slow smoked into a delicious roast and served with spicy cucumber salad and ginger rice.

Course Main Course

Cuisine American, Asian, thai

Keyword beef, cucumber, cucumber salad, ginger, lemon, lemongrass, red onion, rice, smoked beef, smoked meat

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Smoker Cook Time 8 hours hours

Servings 6

Equipment

• 1 Smoker

Ingredients

For the Rice

• 2 cups Long Grain Rice
• 1 qt Broth vegetable or chicken
• 1 tsp Ginger Powder

For the Cucumber Salad

• 2 English Cucumbers shaved in thin strips
• 1 Medium Red Onion thin sliced
• ¼ cup Rice Wine Vinegar
• 3 Garlic Cloves minced
• ¼ cup Tamari Sauce
• 1 tbsp Toasted Sesame Oil
• 1 tbsp Chili Oil
• 1 tsp Red Pepper Flakes
• 1 tbsp Sesame Seeds

For the Beef

• 3 lb Chuck Roast
• ½ cup Ginger Beer
• ½ cup Tamari Sauce
• 8 inches Lemongrass Stalk smashed and minced
• 3 Garlic Cloves minced
• 1 Medium Lemon zest and juice
• ½ cup Brown Sugar
• 1 tbsp Fish Sauce
• 1 qt Beef Broth divided

Instructions

• In a bowl, add ginger beer, tamari, lemongrass, garlic, lemon juice and zest, brown sugar, fish sauce and half of beef broth. Place chuck roast in a one gallon zippered bag and pour marinade over top. Let sit for at least 4 hours (up to overnight).
• Set smoker to 250degF. Remove roast from bag (reserve all marinade). Place directly on the grill of smoker. Smoke for two hours then flip and smoke another 2 hours.
• In a 13×9 disposable foil pan, add reserved marinade and remaining beef broth. Remove roast from smoker and place in pan. Cover with foil. Increase heat on smoker to 300degF. Cook for 4 hours more.
• Add all ingredients for cucumber salad to a bowl and toss to coat evenly. Cover and place in refrigerator until ready to serve.
• In the last 15 minutes of cook time for the roast, add ingredients for rice to a sauce pan over medium-high heat. Cover with lid and cook for 15 minutes. Remove from heat but do not remove lid until ready to serve.
• Remove roast from smoker and let sit for 5 minutes before removing roast to a bowl. Meat should be tender enough to break apart with a fork or pair of tongs. Ladle roughly a cup of the cooking liquid into the meat and stir to add some more moisture.
• In a shallow bowl, add portion of rice, portion of cucumber salad and portion of beef.