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!
The Thor's Hammer in the kamado is cooked at 150-160°C using indirect heat for 3 to 4 hours, until it reaches 90°C at the core for tender meat that falls off the bone.
Equipment
-
Kamado QUATRO
- Split & Mix
-
Casserole
- Deflector
- Drip tray
- Probe thermometer
Ingredients
- For 4 to 6 people
For the meat:
- 1 beef shank (1.5 to 2 kg)
- 4 crushed garlic cloves
- 2 tablespoons of Dijon mustard
- 1 tablespoon of smoked paprika
- 1 tablespoon of brown sugar
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme
- 1 sprig of fresh rosemary
- 1 to 2 tablespoons of soy sauce (optional)
- Salt and pepper
- 2 onions, cut into wedges
- 1 litre of beef stock or red wine (or a mixture of both)
For the marinade:
For the drip tray and basting:
The steps
Step 1: prepare the shank
Ask your butcher to prepare the shank, that is, to expose the top of the bone: this forms the handle of the "hammer".
Step 2: marinate
Mix the crushed garlic, mustard, smoked paprika, brown sugar, olive oil, thyme, rosemary, soy sauce, salt and pepper. Generously brush the shank with this marinade, or simply rub it with your choice of rub. Let it marinate for 1 hour at room temperature, or up to 12 hours in the refrigerator for a more pronounced flavour.
Step 3: prepare the kamado
Set up the Split & Mix and the deflector, then preheat the Kamado QUATRO to 150-160°C using indirect cooking. Place a drip tray under the grill with the quartered onions and some of the broth or wine: it collects the juices and keeps the cooking moist.
Step 4: sear (optional)
For a nice crust, sear the shank for 5 to 10 minutes on all sides over direct heat, before installing the deflector.
Step 5: cook slowly
Stand the shank upright on the grill, bone side up, above the drip tray. Close the lid and let it cook for 3 to 4 hours. Baste it every 30 to 45 minutes with the broth or wine. The shank is ready when it reaches 90°C at the core and the meat almost pulls away on its own.
Step 6: finish and serve
For a crispier crust, raise the kamado to 200-220°C during the last 10 to 15 minutes. Let it rest for 10 to 15 minutes, then present the whole shank before slicing it into thick pieces or shredding the meat. Serve with roasted potatoes, seasonal vegetables or a potato gratin.
Frequently asked questions
What is Thor's Hammer?
The Hammer of Thor is a whole beef shank cooked with its bone, with the top cleared to form a handle. Its shape resembles Mjöllnir, the hammer of the Norse god Thor, hence its name.
What temperature to cook a Hammer of Thor in a kamado?
Cook it at 150-160°C using indirect heat, with the deflector installed. This gentle and constant heat allows the collagen in the shank to melt and makes the meat very tender.
How long to cook a Hammer of Thor in a kamado?
Allow 3 to 4 hours for a shank weighing 1.5 to 2 kg. The time varies depending on the size of the piece: rely mainly on the internal temperature and tenderness.
What internal temperature for a Hammer of Thor?
Aim for about 90°C internal. At this temperature, the meat becomes meltingly tender and almost pulls away from the bone by itself.
Why use a drip tray?
The drip tray collects cooking juices and prevents them from falling onto the charcoal. Filled with a bit of broth or wine, it also maintains a humid atmosphere that prevents the meat from drying out.
Where to buy a Hammer of Thor?
Ask your butcher for it: it is a hind shank of beef, ideally with the top of the bone cleared. Remember to order it in advance, as it is not always available in the display.
How many people does a Hammer of Thor serve?
A shank weighing 1.5 to 2 kg is suitable for 4 to 6 people, accompanied by roasted potatoes or seasonal vegetables.