The Hammer of Thor with a beef shank on the Kamado QUATRO is a spectacular dish, perfect for a festive dinner or a special occasion. The slow cooking and heat of the Kamado ensure tender, flavourful meat full of character. Enjoy your meal!
What is the hammer of Thor on the kamado?
The “Hammer of Thor” on the Kamado is a modern and tasty recipe that has emerged in the culinary world using a Kamado. It is a dish that references the famous mythological hammer of Thor, Mjöllnir, due to the way it is prepared or the visual impact it creates. It generally consists of a piece of meat, often a beef shank or a rib of beef, slowly cooked over indirect heat from the Kamado, to achieve tender, juicy, and flavourful meat.
The Hammer of Thor on the Kamado is an impressive dish, both delicious and visually spectacular. The slow cooking on the Kamado allows the meat to become incredibly tender and juicy, and the hint of smoke from the charcoal and smoking wood adds an extra dimension to the flavour.
This dish is perfect for a dinner with friends or a special occasion, where the “wow” factor is guaranteed!
Equipment
Ingredients
- 1 beef shank (approximately 1.5 to 2 kg)
- 4 crushed garlic cloves
- 2 onions, cut into wedges
- 2 tablespoons of Dijon mustard
- 1 tablespoon of smoked paprika
- 1 tablespoon of fresh thyme
- 1 sprig of fresh rosemary
- 1 tablespoon of brown sugar
- 2 tablespoons of olive oil
- 1 litre of beef stock or red wine (or a mixture of both)
- Salt and pepper to taste
- 1-2 tablespoons of soy sauce (optional, for an extra umami flavour)
The steps
Step 1 : preparation of the beef shank
If the beef shank is still attached to the bone, you can ask your butcher to prepare it for you. Otherwise, just make sure to sear it well on all sides.
Marinade :
- Option 1 : rub the rub of your choice on the shank.
- Option 2 : Mix the crushed garlic, mustard, smoked paprika, brown sugar, olive oil, thyme, rosemary, salt and pepper in a small bowl. Generously brush the beef shank with this marinade.
You can let it marinate for about 1 hour at room temperature or up to 12 hours in the refrigerator if you want a more pronounced flavour.
Step 2 : prepare the kamado
Preheat the Kamado : Light your Kamado and let it heat to a temperature of 150-160°C (300-320°F) for slow and indirect cooking. Make sure the charcoal is well distributed and the heat is stable.
Prepare the drip tray: Place a drip tray under the grill to catch the cooking juices and prevent splashes on the charcoal. You can also add some broth or wine to it to maintain moisture during cooking..
Step 3: slow cooking of the shank
Sear the shank (optional): If you want to achieve a nice golden crust, you can quickly sear the shank on the Kamado grill for about 5 to 10 minutes over direct heat to caramelise the surface of the meat. Indirect cooking: Place the beef shank in the Kamado on the grill, above the drip tray. Cover and let it cook slowly for about 3 to 4 hours. It is important to maintain a low and constant temperature to allow the collagen in the shank to break down and make the meat tender.
Baste regularly: Every 30 to 45 minutes, you can baste the shank with the broth or wine to help it stay moist and add depth to the flavour.
Step 4: cooking
Check the tenderness: After about 3 to 4 hours, the shank should be extremely tender, almost shreddable. The internal temperature of the meat should reach about 90°C (195°F) for it to be perfectly cooked. If you want more crust: For an even more golden and crispy finish, you can increase the temperature to 200-220°C (390-430°F) and cook for another 10-15 minutes to further sear the outside.
Place the meat in the casserole. Cover, put in the QUATRO kamado. Apply the sauce with a brush on the pork every hour. Smoke the pork shoulder by covering it with sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F - 93°C.
Step 5: finition and service:
Resting the meat: Once cooking is complete, remove the shank from the Kamado and let it rest for about 10 to 15 minutes before carving. This allows the juices to redistribute within the meat, making it even more tender and juicy.
Carefully slice the shank into thick slices or shred the meat if you prefer a more rustic presentation.
Serve the beef shank with roasted potatoes, seasonal vegetables, or a gratin dauphinois for a complete meal.
The kamados
Discover the different models of kamados!