Beef hammer, also known as Thor’s hammer, is an impressive cut that becomes incredibly tender and juicy when cooked the right way. This recipe takes you through a slow roast, where the meat is coated in a flavourful dry rub and then cooked in the oven at a low temperature for about 10 hours. The result is a richly flavoured, succulent dish that can be enjoyed in many ways – try it with mac & cheese, in pitta or wraps, or with new potatoes, a herb dressing and a crisp salad.
For extra flavour, brush the meat with your favourite BBQ sauce for the last half hour of cooking, and turn the meat in the juices from the bottom of the dish to keep it as juicy and flavourful as possible.
Beef hammer is an inexpensive cut – this one cost just 130 kroner at my butcher’s, ready to be rubbed however you like.
You can also rub the meat the day before and leave it in the fridge overnight for an even more intense flavour.
Beef Hammer on the barbecue
You can of course also cook your beef hammer on the barbecue. Cook it at the same temperature, over indirect heat.
Place it in an ovenproof dish or a foil tray, just as you would in the oven – so all the flavourful juices from the meat are collected and you can turn the meat in them at the end.
Slow-Roasted Beef Hammer
Ingredients
- 1 Beef hammer – approx. 2.2 kg
- Beef stock
Dry rub
- 2 tbsp sweet paprika
- 2 tbsp sugar
- 1 tbsp coarse salt
- 1/2 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
- Freshly ground black pepper
Method
- Trim your beef hammer. If you buy it from your butcher, it is usually ready to use. Otherwise, tidy it up by cutting away the toughest sinews, and tie the meat up with kitchen string.
- Mix the ingredients for the rub and season with freshly ground black pepper.
- Rub the meat thoroughly, so it is completely coated in the spice mix.If you have time, it is well worth rubbing it the day before and leaving it in the fridge overnight.
- Place the meat in an ovenproof dish and pour a couple of hundred millilitres of beef stock into the bottom.
- Cover the meat tightly with foil and place it in the oven for about 8-10 hours at 120°C (conventional oven).Remove the foil for the last half hour or so. This is also a good time to brush the meat with barbecue sauce before returning it to the oven.
- Pull the meat from the bone with two forks, or put on a pair of gloves and use your hands – take care not to burn yourself.Spoon some of the stock from the dish over the meat before serving.
Nutrition
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Hvad gir’ du til?
Hej Claus
Jeg forstår ikke helt? Tænker du tilbehør?
Der er mulighederne mange, så det er egentlig hvad man lige har lyst til.
Det kan være alt fra flødekartofler til karrtoffelsalat, svampesauce eller en dressing og så en salat 🙂
Dbh Dianna