Keema matar is awesome! I love that dish, with the naan it's like a taco!
food I always wanted to make... BOOM!
- Thread starter The Hot Pepper
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BUMP!
“I always wanted to make…”
a “BEEF HAMMER”
This cut of meat is a bone-in beef rear hind shank. For anyone else who might be considering smoking this cut, you should know that it’s very lean, with a TON of silver skin, and a lot of tendons and ligaments in it. It also took MUCH longer to cook than I’d expected it to. Not trying to deter anyone! Just letting you know
Kept the seasoning on this simple, and went with a 50/50 blend of Lawry’s Seasoned Salt and black pepper. 7lbs before trimming and, smoking at 275°F, it took a full 10 hours to cook
That absolutely shocked me, after seeing just how lean this cut was. Anyway, here we go…
Once the internal temp hit 200° (I should’ve let it go til at LEAST 206°, but it was getting really late), I yanked it off, drizzled it with beef tallow, wrapped it up and let it rest in a cooler, wrapped in blankets for 1.5 hours. After the rest, I started pullin’, and dumped the liquified bone marrow all over the shredded beef
Ended up making street tacos with this
Topped with chimichurri, spicy pickled red onions, cotija cheese and lime juice (forgot to top with cilantro
)
Fun cook! Fred Flintstone would be proud
Thanks for looking, everybody!
“I always wanted to make…”
a “BEEF HAMMER”
This cut of meat is a bone-in beef rear hind shank. For anyone else who might be considering smoking this cut, you should know that it’s very lean, with a TON of silver skin, and a lot of tendons and ligaments in it. It also took MUCH longer to cook than I’d expected it to. Not trying to deter anyone! Just letting you know
Kept the seasoning on this simple, and went with a 50/50 blend of Lawry’s Seasoned Salt and black pepper. 7lbs before trimming and, smoking at 275°F, it took a full 10 hours to cook
That absolutely shocked me, after seeing just how lean this cut was. Anyway, here we go…Once the internal temp hit 200° (I should’ve let it go til at LEAST 206°, but it was getting really late), I yanked it off, drizzled it with beef tallow, wrapped it up and let it rest in a cooler, wrapped in blankets for 1.5 hours. After the rest, I started pullin’, and dumped the liquified bone marrow all over the shredded beef
Ended up making street tacos with this
Topped with chimichurri, spicy pickled red onions, cotija cheese and lime juice (forgot to top with cilantro
)Fun cook! Fred Flintstone would be proud
Thanks for looking, everybody!
midwestchilehead
eXtreme
I can't believe you forgot the cilantro! It sounds yummy. How did it taste?
Strangely, my brother just sent me a pic he found of someone who had just cooked this as well....the pic didn't specify what cut it was, but we both assumed some version of whole beef shank......and it looks just like what you have there! I'll have to track one down.
Looks fantastic!
R
Looks fantastic!
R
Thanks! Yeah, I usually see it labeled as “Osso Buco” in the meat cooler, but it’s already sliced into 1” thick pieces (roughly) for stew/braising. I asked the butcher if he had any that weren’t cut up yet and got lucky
It was $3.99/lb and the whole piece cost me $28It was really good! I’m still surprised by how long it took to cook though, with it being such a lean cut! Going into it, I couldn’t fathom it taking more than 6 hours at 275°F, so I started it just before 11am, thinking: 6 hour cook, 1 hour rest, dinner at 6pm, right? Well, by 6pm, the I.T. was only at 165°, and I had wanted to let it go until it hit 208°
I didn’t want to but, I broke down and had to use the Texas crutch and added about 3/4 cup of beef broth to the foil, to braise it a little and speed up the cook. I also cranked the smoker up to 300° for the last 3 hours too because it was getting late. After a 1.5 hour rest in the cooler, I didn’t end up eating until 10:30pm 
I’ll admit that it did come out kind of “oily,” but I think I might’ve gone a little overboard when drizzling the beef tallow on there during the wrap, haha. Either way, it came out delicious, even though I forgot the cilantro…
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