Smoked Beef & Mushroom Cigars


Aug 22, 2023

1 min read

Short Rib Cigars: 
    500 gr Smoked brisket/cheek pulled, slow cooked
    150 gr Wild mushrooms, e.g., shittake, Swiss, wood ear
    1 tbsp Thyme, chopped
    1 tsp Garlic paste
        Handful tarragon, chopped 
        Salt and pepper
    150 ml Beef stock, reduced by half
    100 ml Red wine, reduced by half
    1 packet Filo pastry, cut into 30cm square sheets, keep covered
    1 ea Egg, whisked for brushing 
Orange Dukkha :
    50 gr Blanched hazelnuts 
    1 tbsp Cumin seeds
    1 tbsp Fennel seeds
    1 tbsp Coriander seeds 
    2 tbsp Sesame seeds
    1   Orange, zested
      pinch Salt
        Cracked black pepper
Whipped Dill Pickle Cream Cheese:
    250 gr Anchor cream cheese
    3 ea Gherkin, finely diced
    1 tbsp Capers, finely diced
    1 ea Small bunch fresh dill, finely chopped
    1 tsp Dijon mustard 
    1 ea Small bunch curly parsley, chopped
    50 ml Fresh blue top milk
        Cracked pepper
    1 ea Lemon, juiced and zest
        Drizzle olive oil
Short Rib Cigars:
  1. Pan fry the mushrooms until crispy, chop roughly and allow to cool.
  2. Mix everything except the filo pastry into a large bowl and combine well. The mix should be cold before using and should be thick enough to roll like playdough. If it is too wet the return to a pan and cook until desired consistency, allow to cool.
  3. Lay your filo sheets out nicely and begin to lay the beef mixture at one end of the filo pastry about 2 inches thick but leaving about 2 inches from the end of the pastry.
  4. Brush the pastry sheets with the egg mixture all the way around the pastry.
  5. Start to roll the beef into long cigars crimping the ends so not to leak, and allow to chill in the fridge for 10 minutes before cooking.
  6. Cook in the deep fryer at 180°C until crispy and golden. Snip off the edges and cut in half to get two nice beef cigars. 
Orange Dukkha:
  1. Heat oven to 180°C. Mix everything together in a bowl then spread over a baking tray and cook for 8–10 mins until the dukkha looks toasted.
  2. Place into a food processor and pulse a few times just until the nuts are chopped not smooth. 
Whipped Dill Pickle Cream Cheese:
  1. In a heavy large bowl whisk the cream cheese and the milk together until light and fluffy. Add more or less milk for your own preference on consistency.
  2. Once nice and fluffy, whisk in the rest of the ingredients until well incorporated.
  3. Keep at room temperature until serving to keep nice and smooth. 
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