If you thought a Tomahawk steak was a tough cut of meat, the Beef Hammer is the superlative!
The heart of every BBQ and smoker fan will now beat faster, because this colossus is particularly suitable for low & slow preparation .Where the name comes from is not hard to guess because the shape reminds one of a hammer. We cut this meat hammer from the beef shank of the finest Twente cattle.
With the right preparation (patience is a key ingredient) you can expect incredibly juicy, tender and aromatic meat that falls off the bone easily.
Due to its size and the large amount of connective tissue, the meat hammer is also particularly suitable for braising. We can recommend preparation in the Dutch Oven, in the casserole, in the oven or in the smoker.
Preparation Beef Hammer:
Remove the Beef Hamer from the refrigerator approximately 2 hours before smoking/grilling.
Set the smoker/grill/BBQ to 120°C indirect heat.
Season the Beef Hammer with salt and pepper. (Extra option: inject the Beef Hammer with beef stock)
Then smoke for about 2 hours at 120°C. Preferably use beech and/or apple wood for smoking.
(Place a bowl of beef stock under the beef mallet to catch any leaking liquid or to create some moist air in the smoker)
After two hours, remove the Beef Hammer from the smoker or from the BBQ, wrap in butcher’s paper (or parchment paper), top up the liquid in the bowl and (important!) tie the butcher’s paper securely to the top of the bone. This creates a kind of steamer in the “Hammer Parcel”.
Then cook the Beef Hammer packaged in this way on indirect heat in the grill/smoker at 120°C to a core temperature of approx. 90°C.
Preparation time: approx. 8-11 hours
+/- 2.8 kilos per piece
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