Beer-braised beef hammer, also known as Thor’s hammer, is a spectacular cut that impresses with its tender texture and deep flavour.
It takes a little patience, but the result is a juicy, full-flavoured beef hammer that is well worth the wait.
The beef hammer is first browned well on all sides to build a good crust. It is then cooked in a mixture of beer and stock with fried mushrooms, garlic, shallots and fresh herbs.
Around 6 hours of slow simmering ensures the meat becomes extremely tender and falls off the bone.
Once the beef hammer has finished simmering, it rests under cover for half an hour while the stock is reduced with carrots and finished with cream, before being thickened into a smooth, flavourful sauce. The rich, full-bodied sauce complements the meat perfectly and lifts the dish to another level.
Serve beer-braised beef hammer with a generous helping of mashed potatoes, rice or boiled potatoes for a complete, satisfying dinner that will delight family and guests alike.
Beer-Braised Beef Hammer
Ingredients
Beef Hammer
- 1 beef hammer, approx. 2.2 kg
- paprika, salt and freshly ground black pepper
For the braise
- 50 g butter
- 4 tbsp oil
- 400 g chestnut mushrooms
- 250 g shallots
- 8 cloves garlic
- 2 tbsp plain flour
- 500 ml beer
- 1 1/2 l water
- 2 beef stock cubes
- 1 bunch of fresh herbs, e.g. thyme, rosemary or similar
For the sauce
- 4 large carrots, cut into chunky pieces
- 100 ml cream
- cornflour + water
To serve
- mashed potatoes, boiled potatoes or similar
- chopped parsley
- spring onions
- pickled red onions
Method
Preparation
- Season the meat with paprika, salt and freshly ground black pepper.
- Cut the mushrooms into quarters or halves; the small ones can be left whole.
- Peel the shallots and garlic, but leave them whole.
Cooking
- Melt the butter with the oil in a large pot and brown the meat well on all sides.Take care that the butter does not burn.
- Lift the meat out and set it aside.
- In the same pot, brown the mushrooms well.If the butter burnt while you were browning the meat, I recommend discarding it and adding fresh.
- Add the shallots and garlic and brown them for a couple of minutes.
- Sprinkle the flour over and stir it into the fat, then pour in the beer. Let it reduce for 3-4 minutes over medium heat.
- Add the water, stock cubes and the bunch of herbs, and return the meat to the pot.Depending on the size of your pot, the meat may only be partly covered by liquid – that is perfectly fine.
- Put the lid on and let the meat simmer for about 3 hours, then turn the joint and let it simmer for a further 3 hours.It is important that it only simmers and does not boil – small bubbles are fine.
- After the 6 hours, the meat is wonderfully tender. Lift the joint out of the stock, place it on a dish and cover with foil.
- Add the chunky pieces of carrot to the stock and reduce it over fairly high heat for about 20-25 minutes – or until the carrots are tender.
- Add the cream and let the sauce cook for a further 5 minutes or so over medium heat, then adjust the consistency with cornflour mixed with cold water until the sauce is as thick as you like. It should be smooth and light.If you like, adjust the colour with a little gravy browning.
- Season the sauce with salt and freshly ground black pepper.
- Place the beef hammer in a serving dish, pour the sauce over and serve with good mashed potatoes, boiled potatoes, roasted vegetables or similar.Remember to remove the strings the joint is tied with before serving.
Nutrition
Premium
Vanvittig lækker opskrift. Den skal klart laves igen.
Hejsa
Ej hvor dejligt at høre – tusind tak for feedback 🙂
Warm wishes, Dianna
Hej Dianna.
Tak for en mega god opskrift
Jeg har lavet beefhammer til 73 mand i weekenden og fik så meget ros for det.
Mvh Nikolaj
Hej Nikolaj
Ej hvor er et godt at høre – og til 73 mand, wow altså – det har været lidt af en omgang 🙂
Dejligt den smagte jer 🙂
Warm wishes, Dianna
Rettelse: Dianna ☺️
Hej Marianne
Min slagter kan desværre ikke fremskaffe en Beef Hammer 🙁
Mon du kan anbefale lignende kød som erstatning?
Kærligst, Nina
Hej Nina
Hvis ikke han kan skaffe en beef hammer, så tænker jeg heller ikke han kan skaffe okseskank – da det jo lidt er samme udskæring, bare skåret fra to forskellige steder benet.
Men prøv at spørge ham, måske det er selve opbindingen af kødet han ikke gør 🙂
Og ellers skal du ud i osso buco – det kan også bruges 🙂
Warm wishes, Dianna
Den blev perfekt, jeg fik fat I en ved den lokale slagter. Kan virkelig anbefales.
Hej Marianne
Hvor er det godt at høre – tusind tak for din besked 🙂
Warm wishes, Dianna