HANOS catering wholesale
Become a customer
Foodxperience

Preparation Beefhammer

Beefhammer is a robust cut of beef from the cow.It is a large shank with bone, which after preparation has a beautiful 'stew meat' texture. Fun and tasty to serve to four to six guests. Always brine the meat before you start preparing it.

Ingredients

2lWater
80gsalt (or colorozo salt)
20gBrown soft sugar
2Thyme sprigs
2Rosemary sprigs
4Bay leaves
beef hammer - piece approx. 1.5 kilos
Olive oil
meat rub
Butter
red wine jus

Preparation

  1. Heat 200 ml of the 2 liters of water and dissolve the salt and sugar in it.
  2. Add the rest of the water along with the thyme, rosemary, and bay leaf.
  3. Place the meat in this brine, cover, and refrigerate for 12 hours.

  1. Remove the beef hammer from the brine and pat dry.
  2. Tie butcher's twine around it (about 8 times from top to bottom) so the meat doesn't fall apart after cooking.
  3. Rub the meat with olive oil and a beef rub* (also available ready-made).
  4. Place the meat on a rack in an oven at 110˚C with a tray of water underneath (two advantages: this adds moisture to the oven and any drippings won't fall onto the oven floor).
  5. Pre-cook for 3 hours. This can also be done on a kamado barbecue.
    Tip: use a smoking block for an extra smoky touch. The temperature and time are the same as for oven preparation.
  6. Remove the meat from the oven or kamado barbecue.
  7. Place on aluminum foil and top with a few slices of unsalted butter.
  8. Wrap the meat well and place in an oven or barbecue at 160˚C. Tip: leave the tray of water in the oven.
  9. Insert a core temperature probe into the meat and set it to 96˚C.
  10. Cook the meat until the core temperature is reached. This takes about 3 to 3.5 hours.
  11. Serve the beef hammer with a rich, robust red wine jus.
  • *Ready-made or make your own by mixing the following ingredients: 1 part fine salt, 1 part finely chopped black pepper, ¼ part garlic powder, ½ part onion powder, ½ part smoked paprika powder.