For this recipe, you’ll be using what’s known as a “Thor’s Hammer” beef shank. It looks incredible on the plate before you slice it. With a little TLC, the tender, tasty meat will be truly fit for the gods.
Beef shank comes from beneath the brisket on a cow, on the leg, so it’s got a lot of connective tissue. This can make the meat tough. So, it’s important to be patient with this recipe, as slow cooking is the key to success.
Beer Braised Beef Shank
For this recipe, you’ll be using what’s known as a “Thor’s Hammer” beef shank. It looks incredible on the plate before you slice it. With a little TLC, the tender, tasty meat will be truly fit for the gods.Beef shank comes from beneath the brisket on a cow, on the leg, so it’s got a lot of connective tissue. This can make the meat tough. So, it’s important to be patient with this recipe, as slow cooking is the key to success.
Ingredients
- 1 bone-in beef shank
- Hot sauce (your choice)
- 8 bottles Amber Ale
- Barbecue rub (your choice, smoky is nice)
- Salt
Instructions
- Preheat the smoker to 225F
- Carefully trim off exterior fat from the shank
- Douse it on all sides with hot sauce
- Sprinkle the barbecue rub on all sides evenly
- Put the meat into the smoker for 8 hours.
- Every hour, douse the meat with a bottle of ale
- When the shank reaches 170F, wrap it in aluminum with another spritz of beer before covering it.
- Grill or smoke until the meat reaches 200F
- Remove and let the meat rest for 90 minutes
- Pull it apart as you would pulled pork
Notes
Salt and put a hardy portion on a roll with whatever toppings you like. You can also use this meat over noodles, rice, or mashed potatoes.