This hearty classic gets a zesty and savory kick from the onions, vinegar and lemon zest. Served in a bread bowl, it provides the perfect base for sopping up all the delicious sauce.
YIELD: 4 SERVINGS • COOK TIME: 3 HOURS
2¼ lb (1 kg) onions
2¼ lb (1 kg) beef brisket
1 cup (205 g) lard
1 tbsp (7 g) sweet paprika (or spicy if preferred)
Dash of vinegar
2 cups (475 ml) water
1 tbsp (15 g) salt
2 cloves garlic, finely chopped
Pinch of marjoram
Pinch of caraway
1 tbsp (16 g) tomato paste
1 cup (240 ml) beef injection (we like FAB B, a meat enhancer for beef and veal)
1 bell pepper, seeded and cut into ½” (1.3-cm) cubes
8 slices bacon
Sourdough buns, for serving, optional
Lemon zest
2 stalks celery, diced
Heat the smoker to 230°F (110°C).
Peel and finely chop the onions. Cut the beef brisket into ½-inch (1.3-cm) cubes. Place a 5-quart (4.7-L) Dutch oven directly on the hot charcoal, and let it heat up for about 10 minutes.
Melt the lard in the Dutch oven. Add the onions and let them roast, stirring carefully, until the onions are golden brown. Add the sweet paprika and stir it for just 3 seconds. Deglaze your pan with a dash of vinegar and the water.
Add the brisket, salt, garlic, spices, tomato paste and the FAB B marinade to the boiling stew.
Let the stew simmer, covered, for 2 to 3 hours in the smoker. Stir it from time to time until the color of the broth becomes a nice red-brownish, the meat gets tender and the liquid gets thicker. In the last half hour of cooking, add the bell pepper.
While the stew is cooking, place the bacon strips directly onto an oiled cooking grate. Cook using indirect heat for 60 to 90 minutes, or until the bacon turns brown and crispy. Remove the bacon from the smoker and allow to cool. Crumble and reserve.
For a nice touch, buy sourdough bread buns. Cut off the top, hollow out the buns and fill with stew to serve.
Garnish with the crumbled bacon, lemon zest and some chopped celery.
*See photo (bottom left).