About the Recipe
A show stopper piece of meat, designed to add the Wow into your dinner party. Slow cooked until the meat falls off the bone, a reasonably priced meal for up to 6 people. Serve with tacos or pumpkin mash, depending on what you feel like.
Ingredients
3kg Thor's Hammer (bone-in beef shank)
Four Monkeys Home Base and Beef rub
Butcher's String
Red wine
Beef Stock
Preparation
Step 1
Preheat your oven to approximately 150–200°C, ensuring it is fully up to temperature before cooking.
Step 2
Tie each hammer securely with at least two pieces of string to help it hold its shape.
To tie: wrap the string around the meat, cross the ends over three times to secure, then tie a firm knot.
Step 3
Sprinkle Four Monkey’s Home Base Rub evenly over the hammer, followed by their beef rub.
Place directly onto the oven racks, bone side up, and cook for approximately 1½ hours, or until the bark has set.
Step 4
Remove from the oven and place into a tray. Add ½ a bottle of red wine and 1 litre of beef stock.
Cover tightly with 2–3 layers of foil and return to the oven.
Step 5
Check after 2 hours to see if it is cooked. The bone should feel loose — be gentle, as you don’t want to pull it out.
Remove from the oven and place in a warming cabinet or chilly bin to rest. We usually rest it for about 2 hours.
Step 6
When ready to serve, transfer to a serving plate and cut the strings.
Pull the meat away from the bone using a fork and serve.