Imported from Instagram

Smoked Thor’s Hammer Beef Shin

Name: Smoked Thor’s Hammer Beef Shin
Prep time: 30 min
Cook time: 360 min
Total time: 450 min
Yield: 12 servings
Cuisine: American
Ingredients: 4 kg Thor’s Hammer beef shin joint (The author used a 4 kg joint; trim excess fat and sinew, reserving the trimmed fat to render.); 20 g Mediterranean rub (Herby rub; use enough to cover the joint well.); 250 g Beef stock

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A large beef shin joint is coated with rendered beef fat and Mediterranean rub, then smoked and covered to finish cooking until tender. Rest it briefly before serving on its own or using it in another dish.

12 servings450 minAmerican

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Ingredients

4 kg Thor’s Hammer beef shin joint (The author used a 4 kg joint; trim excess fat and sinew, reserving the trimmed fat to render.)
20 g Mediterranean rub (Herby rub; use enough to cover the joint well.)
250 g Beef stock

Steps

1
Trim away excess fat and sinew from the beef joint, reserving the trimmed fat. Tie the joint securely with butcher’s twine so it holds its shape.
2
Render the reserved beef fat in a pan to make tallow. Brush the tallow over the joint, then coat it well with the Mediterranean rub. Do this in a baking tray that can also go into the smoker.
3
Smoke the joint at 225°F (107°C) until its internal temperature reaches 170°F (76°C), about 4–5 hours.
4
Pour the beef stock into the baking tray and cover the joint and tray with foil.
5
Continue cooking in the smoker or grill, or transfer the tray to an oven at the same temperature. Cook until the joint reaches an internal temperature of 205°F (96°C).
6
Open the foil to let the steam escape, then loosely close it again. Rest the joint for 1 hour before serving.

Notes

The source does not give the cooking time after adding the stock; cook to the stated internal temperature of 205°F (96°C). The 4 kg joint yields approximately 12 servings; serving size is not stated.