Beefhammer stew from De Fik Erin

Beefhammer: a delicious piece of meat for lovers of tasty stews

Beefhammer is a special cut of meat that is perfect for preparing flavourful stews. A favourite among barbecue lovers, it offers a unique combination of tenderness and flavour. In this article, you will discover everything you need to know about beef hammer and get a delicious recipe to try for yourself.

What is beef hammer?

Beef hammer is a cut of meat that comes from the shoulder of beef. It is known for its firm texture and rich flavour. It contains a good amount of connective tissue, making it ideal for slow cooking and stewing. The prolonged cooking process makes the meat deliciously tender and juicy, while the flavours fully develop.

Why is beefhammer so popular?

What makes beefhammer so loved is the combination of flavour and texture. The meat has a firm texture that slowly falls apart during cooking, resulting in an incredibly tender and juicy experience. Moreover, beef hammer absorbs flavours well, making it perfect for marinating or seasoning with rubs and spice mixes.

A popular way to prepare beef hammer is by turning it into a delicious stew. Here is a simple recipe you can try out:

Recipe Beefhammer stew from The Fik Erin

Time: 6-8 hours
Number of persons: 4-6
Pan: VH9L, VH8L, VH8L+, VH12L+

Ingredients

• Beef hammer
• VIKING RUB from Valhal Outdoor x De Fik Erin
• 2 tablespoons of apple syrup
• Gingerbread 2 cm thick
• 2 large onions
• 4 shallots
• 1-1.5 kg tomatoes
• 3 cloves of garlic
• 1 piece of ginger of 1x2 cm
• 2 peppers
• Canned tomato puree (140 g)
• Bottle of red wine
• 1 litre beef stock
• Trough of cherry tomatoes

Preparation

1. Clean the beef ham and remove the pericarp and other unwanted parts.
2. Brush the beef hammer with olive oil and sprinkle generously with VIKINGRUB.
3. Optional: Tie butcher's twine around the beef hammer to keep the meat together during cooking.
4. Prepare the barbecue for indirect heating at 150 degrees Celsius and add oak smoke chunks.
5. Smoke the beef hammer on the barbecue for 2.5 hours to allow the rub to soak in and give the meat a smoky flavour.
6. Meanwhile, coarsely chop the onions, peppers, shallots and tomatoes. Finely chop the garlic and ginger.
7. Heat your dutch oven with direct heat and sauté the onions, garlic, ginger, peppers and shallots in butter.
8. Add tomato puree and fry briefly. Then add the tomatoes and fry for a while more.
9. Place the beef hammer in the pan between the ingredients and add beef stock and red wine, enough to completely submerge the meat.
10. Cover the pan and simmer on a medium heat for 2 hours.
11. Move the pan to indirect heat at 150-170 degrees Celsius, and cook for another 1.5 hours. Check regularly.
12. If the meat falls apart easily, scoop excess liquid from the pan. Add apple syrup and gingerbread.
13. Let the pan simmer for another hour with the lid on. Add the cherry tomatoes and heat briefly.
14. If desired, let the sauce thicken without the lid. If necessary, add extra oak for more smoky flavour.
15. Remove the pan from the barbecue and serve the stew with pasta, Parmesan cheese and/or bread.

It is important to note that the exact cooking time may vary depending on the size and thickness of the beef hammer, as well as the specific heat settings of the barbecue (or cooker). It is always advisable to regularly check and test the meat for doneness to achieve the best results.

Enjoy your delicious beefhammer stew!

Terug naar overzicht