المكونات

  • SpinneysFOOD Cinnamon Sticks 4-5
  • Soft brown sugar 50g
  • SpinneysFOOD Sea Salt Flakes 3 tbsp
  • SpinneysFOOD Black Pepper 3 tbsp, coarsely ground
  • Ancho chilli powder 2 tsp
  • Garlic powder 2 tsp
  • SpinneysFOOD Fine Cumin 1 tbsp
  • Beef chuck 2kg
  • Apple juice 375ml
  • SpinneysFOOD Bottled Drinking Water 250ml

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Smoked cinnamon and apple slow-roasted chuck

American 20 Mins Prep · 360 Mins Cook


  1. Soak the cinnamon sticks in cold water for 1 hour.
  2. To make the rub, combine the sugar, salt, pepper, chilli, garlic and cumin in a bowl. Measure out 60g of the spice rub (place the rest in a jar for later use).
  3. Sprinkle the rub generously over the beef chuck. Rub it all over and allow the chuck to stand for at least 1 hour, but overnight is best.
  4. Prepare a charcoal fire and wait for the coals to die down to a low heat (approx. 110°C).
  5. Scatter the soaked cinnamon sticks onto the coals. Immediately place the chuck in a roasting tray and place in the barbecue. Close the lid and smoke for 3 hours, checking the temperature every now and then and adding more charcoal, if necessary, to keep the temperature constant.
  6. After 3 hours, open the barbecue and add the apple juice and water to the roasting tray. Cover with foil and increase the heat to 120°C. Continue to cook for a further 3 hours or until the meat is tender.
  7. Remove from the barbecue and allow to rest, while covered, for 30 minutes.
  8. Shred the meat and serve.