Charcoal-Grilled Beef: A Flavorful Feast of Spices and Tenderness

Ground Beef Grilled Over Charcoal with Spices

Grilled beef is one of the most luxurious dishes, perfect for special occasions. This dish involves preparing a large cut of beef (such as a rib, loin, or shoulder), marinating it with spices, and cooking it slowly to ensure tenderness and flavor.

Best Cuts of Beef for Grilling

1. Rib Cut:
   Contains a good amount of fat, making it tender and flavorful.

2. Loin Cut:
   Ideal for large pieces with minimal fat content.

3. Shoulder:
   Best cooked slowly due to its connective tissues that require time to soften.

4. Brisket:
   Perfect for slow cooking or low-temperature grilling.

Essential Ingredients

1. Beef:
   A large cut (2-4 kg depending on the number of servings).

2. Dry Spices:

   • Salt
   • Black pepper
   • Paprika (sweet or smoked)
   • Garlic powder
   • Onion powder
   • Ground coriander
   • Rosemary or thyme

3. Optional Marinade:

   • Olive oil
   • Vinegar or lemon juice
   • Soy sauce

4. Vegetables for Serving:
   Carrots, potatoes, onions, and garlic.

Preparation Steps

1. Prepare the Beef:

• Clean the beef thoroughly and pat it dry with paper towels.
• Make small slits in the meat to insert the spices.

2. Prepare the Marinade:

• Mix olive oil with the dry spices and any other marinade ingredients.
• Massage the marinade into the beef, ensuring all sides are well-coated.
• Cover the beef with plastic wrap and refrigerate for 4-12 hours (the longer, the deeper the flavor).

3. Cooking Methods

a. Charcoal Grilling:

• Preheat the grill.
• Place the beef on the grill and sear over high heat until the surface browns (approximately 10 minutes per side).
• Reduce the heat, cover the beef with aluminum foil, and allow it to cook slowly, flipping every 20 minutes.
• Total cooking time ranges from 1-2 hours depending on the size and desired doneness.

b. Oven Cooking:

• Preheat the oven to 200°C (390°F).
• Place the beef in a baking dish with vegetables and a little water or broth.
• Roast for 20 minutes at high heat, then lower the temperature to 160°C (320°F) and slow-cook for 1.5-2.5 hours.

Check Doneness with a Meat Thermometer:

• Medium: 60-65°C (140-150°F)
• Well-Done: 70-75°C (160-170°F)

4. Rest and Serve:

• After cooking, let the beef rest for 10-15 minutes to ensure even juice distribution.
• Slice it into thin pieces and serve with roasted vegetables or mashed potatoes.

Nutritional Value

• Calories: Approximately 250-350 calories per 100 grams, depending on the cut and preparation.
• Protein: Rich in high-quality protein essential for muscle building.
• Fat: Varies based on the fat content of the beef cut used.

Tips for Perfect Grilling

1. Choose a high-quality cut of beef from a trusted butcher.
2. Use a meat thermometer to prevent overcooking.
3. If using charcoal, ensure consistent heat (not too intense).
4. Add fresh herbs like rosemary or thyme for enhanced flavor.
5. Baste the beef with oil during grilling to keep it moist.

Grilled beef, seasoned with aromatic spices and cooked to perfection, is more than just a dish—it's an experience. Whether served at celebrations or family gatherings, this hearty meal leaves a lasting impression.