Beer-Braised Beef Hammer

Ølbraiseret Beef Hammer - Mør og Smagfuld Opskrift med Øl

Recipe for beef hammer braised in beer - ultra tender and truly delicious.

Course Main course

Cuisine Danish

Nøgleord Beef Hammer, Braised, Slow-cooked

Total Time 7

Servings people

Calories 564kcal

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

Instructions

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