Thor's Hammer Smoked and Braised

Serves:
6

Prep: 30 mins
Cook: 16hrs

Difficulty Level:
Medium

Pairing: McCrackens Black – Irish Stout or Rioja wine

Ingredients

Meat:


For Braising:

  • 1 medium onion, chopped roughly

  • 2 medium carrots, chopped roughly

  • 3 sticks celery, chopped roughly

  • 4 cloves garlic, crushed

  • 1 tbsp thyme

  • 1 tbsp rosemary

  • 2 tins of McCrackens Black Irish Stout

  • 1 ltr beef stock

  • 2 tbsp tomato paste

  • Olive oil

  • Sea salt

  • Freshly ground black pepper

Method

(allow 16-18hrs to prep and cook)

  1. Rub the meat with oil, salt and pepper

  2. Fire up the smoker or BBQ, and add your favourite wood chunks about 10 minutes before reaching 120°C. We love Slim Ricks Brandy Barrel Chunks.

  3. Smoke at 120°C (250°F) for approximately 3-5 hours until nicely coloured. Adjust the smoke time to suit how deep a smokey flavour you like. Baste or spritz every 30mins with stout.

  4. Remove from the heat and in a large pot fry the vegetables, herbs and garlic until softened.

  5. Add 2 tbsp plain flour and immediately add the stout, beef stock & tomato paste.

  6. Stir until combined and season to taste.

  7. Add the beef shin meat side down and wrap butchers paper or foil.

  8. Place in BBQ (or home oven) and cook for a further 11-13 hours until tender like butter and falling off the bone. – be careful to top up the liquid if it needs it!

What we use

  • Slim Ricks Brandy Barrel Chunks

  • McCrackens Black – Irish Stout

  • GLOBALTIC BIRCH LUMPWOOD CHARCOAL