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–+ servings
Langtidsstegt Beef Hammer med kryddderrub - Thor's Hammer
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Slow-Roasted Beef Hammer

Recipe for slow-roasted beef hammer - cooked in the oven.
Course Main course
Cuisine Danish
Nøgleord Beef Hammer, Braised
Total Time 10 hours
Servings 6 people
Calories 278kcal

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

Instructions

  • 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

Calories: 278kcal | Carbohydrates: 5g | Protein: 44g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 1293mg | Potassium: 806mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 5mg