If you're looking for a cut of meat that will impress you and your guests, then the Beef Hammer is exactly what you need. But what makes the Beef Hammer so special, and how do you best prepare it? Here you'll learn everything about this impressive cut of meat—including an irresistible grill recipe that will make your mouth water.
What is the Beef Hammer?
The Beef Hammer is a large, juicy cut of beef cut from the shank (front or hind leg). What makes it so special is its impressive size and fantastic marbling. The Beef Hammer doesn't get its name for nothing – it's reminiscent of a massive meat hammer, impressive due to its length and thick bone structure.
Special features of the Beef Hammer: The ultimate cut of meat
- Impressive size:
The Beef Hammer is not for the faint of heart. Weighing up to 5 kg, it's a real challenge for grill masters and amateur chefs alike. If you want to impress your guests, there's nothing better than a giant Beef Hammer, slowly cooking on the grill and exuding a wonderful aroma. - Perfect marbling and tenderness:
Thanks to its natural marbling, the Beef Hammer remains beautifully juicy and tender even after prolonged cooking. The connective tissue and bone ensure that the meat gently falls apart at low heat—a true taste experience. - Slow cooking time for maximum flavor:
The Beef Hammer takes time—and that's precisely what makes it so irresistible. During the long cooking process, the fat slowly melts, the connective tissue breaks down, and the meat becomes incredibly tender. It's perfect for slow cooking on the grill or in the smoker.
The best recipe for the grill: Beef Hammer low & slow
Ingredients for 6-8 people:
- 1 beef hammer (approx. 4-5 kg)
- 2 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 3 garlic cloves, finely chopped
- 2 tbsp smoked paprika powder
- 1 tbsp brown sugar
- 1 tbsp mustard powder
- 1 tbsp cumin
- Fresh herbs (thyme, rosemary)
- A dash of olive oil
- Apple juice or beef broth for spraying
Step-by-step instructions: How to make your Beef Hammer perfect
- Preparation:
Remove the beef hammer from the refrigerator and bring it to room temperature . Rub the meat all over with olive oil to help the seasoning adhere. - Spice mix:
Combine salt, pepper, garlic, paprika, brown sugar, mustard powder, and cumin. Rub the beef hammer generously with the mixture, ensuring it's completely coated. Let the meat rest for at least an hour to allow the spices to penetrate. (Even better: marinate overnight in the refrigerator!) - The Grill: Low & Slow
Preheat the grill or smoker to low indirect heat (approx. 120°C). You can also use wood chips (e.g., hickory or oak) to impart a nice smoky flavor to the meat. Place the Beef Hammer indirect heat and let it cook slowly. - The secret: Cook slowly and spray regularly
Patience is key here. The Beef Hammer needs about 6-8 hours to reach its perfect tenderness. Spray the meat with apple juice or beef broth every 45 minutes to keep the crust moist and intensify the flavor. - Let it rest and serve:
Once the Beef Hammer reaches an internal temperature of 92°C, remove it from the grill and let it rest for at least 30 minutes. This will allow the meat to relax, the juices to redistribute, and you'll have reached the perfect moment to pull the tender meat right off the bone.
Conclusion: The Beef Hammer – A must for every barbecue fan
The Beef Hammer isn't just a piece of meat, it's a challenge and an experience for true meat lovers. Its size, tenderness, and intense flavor make it an unforgettable highlight that you absolutely must try. So, get to the grill and let your Beef Hammer be the star of your next BBQ!
