This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Do you love cooking nice big cuts of meat in your kamado? Then this beef hammer is a must for you to try. You have to be patient before you can get stuck into it, so start preparing it in time. First, you let the rub soak into the meat overnight. The next day, light the charcoal in your Big Green Egg and smoke the meat for four hours. Then, cook it slowly for about six hours until the collagen in the meat’s connective tissues is transformed into gelatine. The result? Deliciously tender and juicy meat and, thanks to the bone, a showpiece on the table!
1 beef hammer
approx. 50 g beef rub
100 ml barbecue sauce
100 ml veal stock
100 g butter
PREPARATION IN ADVANCE
Coat the beef hammer generously with the rub. Cover and leave the rub in the fridge overnight.
Light the charcoal in the Big Green Egg and heat to 150 °C.
Place three Apple Wood Chunks between the glowing charcoal. Place the convEGGtor with the round Drip Pan on top and lay the Stainless Steel Grid in the EGG. Place the beef hammer on the grid and close the EGG lid. The temperature will drop to around 110 °C. Maintain this temperature and let the beef hammer smoke for about four hours.
Insert the pin on the Dual Probe Remote Thermometer into the core of the meat, making sure it does not touch the bone. Close the EGG lid and bring the temperature up to 150 °C. Set the temperature of the core thermometer to 75 °C. Allow the beef tenderiser to cook for about two hours longer until it reaches this core temperature. Meanwhile, make the glaze by heating the barbecue sauce, the veal stock and the butter, stirring occasionally, until the butter has melted. Set the glaze aside.
Lay two large pieces of Butcher Paper, each about one metre long, crosswise on top of each other. Remove the beef hammer from the EGG and place it in the middle of the cross. Coat the meat generously with the sauce and fold the paper into a package. Place the package on the grid, stick the core thermometer pin back into the core of the meat and close the EGG lid. Set the core thermometer to a temperature of 92 °C and cook the beef hammer for around four hours until it reaches this temperature.
Remove the beef hammer from the EGG. Carefully unfold the butcher paper and remove the beef hammer. Pour the gravy left on the paper into a dish and baste the beef hammer with it. Serve the beef hammer on a sturdy board.
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