Beef Hammer (United States)

The Beef Hammer is a typical Anglo-Saxon cut obtained from the shank of the cattle’s hind legs. Technically, the hammer is a beef shank with variable weight.

Often hard to find whole in Italian butcher shops, it is loved by American barbecue enthusiasts, who call it Beef Hammer (or hammer) because of its shape, reminiscent of a giant hammer.

A meaty cut, also rich in marrow, offering different taste nuances.

If not left whole, it is sliced and served as meat for “ossobuco”.

The hammer should be tied before cooking to compact the meat, as it swells during cooking, deforming the original shape of the cut.

In the photo, the delicious Angus tasted at the brasserie “L’Angusteria” on Via Tiziano 5 in Albenga (SV) tel. 3389017884, one of the few places where this particular cut is served.

A slow and low-temperature cooking is recommended, either in the oven or on the barbecue, served sliced or shredded like pulled pork.

@viaggiandomangiando

⚒️BEEF HAMMER ⚒️ (e molto altro) alla Brasserie #langusteria di Albenga (SV) ➡️un tipico taglio anglosassone che si ricava dallo stinco degli arti posteriori del bovino. Tecnicamente l’hammer è uno stinco bovino dal peso variabile. ➡️Spesso introvabile intero nelle macellerie italiane, è amato dagli appassionati di barbecue americano, che lo chiamano Beef Hammer (o hammer) a causa della sua forma, che ricorda proprio quella di un martello gigante. ➡️Taglio polposo, ma anche ricco di midollo e quindi offre sfumature di gusto differenti. #beefhammer #angus #brasserie #albenga #viaggiandomangiando #nonsonovegano #beef #amolacarne #hammer #steakhouse

♬ BBQ / Barbecue-themed music(262104) – Melonest
  • Difficulty: Easy
  • Cost: Very expensive
  • Rest time: 2 Hours 30 Minutes
  • Preparation time: 10 Minutes
  • Portions: 4 people
  • Cooking methods: Grill
  • Cuisine: American
  • Seasonality: All seasons

Ingredients

  • 5.5 lbs beef shank
  • to taste olive oil
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • to taste beef broth

Steps

  • Tie with string, oil the beef shank, cover with spices, and let it rest in the refrigerator for at least 2 hours.

    Remove the shank from the refrigerator and let it rest for an hour out of the refrigerator.

  • When reaching a temperature of about 300°F, place the hammer on the grill, trying to set a slow and indirect cooking of about 2.5 hours.

    After two hours, wrap the shank in aluminum foil and continue cooking until the internal temperature reaches approximately 203°F.

  • Sear the tied hammer in a hot pan with a drizzle of oil. Place it in a casserole with the bone facing upwards with chopped onion, carrot, and celery. Add the beef broth.

Thanks to the brasserie “L’Angusteria” for the collaboration, and a video of the evening will be available soon.

Often called “Thor’s hammer” with an evident reference to the god of thunder, a well-known character in the Marvel universe.

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viaggiandomangiando

Ethnic cooking and world travel blog.

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