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.