eatlikeanadult
Recipe 1 Thorโs hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcherโs twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub youโre using. I do all this in a baking tray which Iโll also smoke the joint in. 3. Smoke at 225ยฐF (107ยฐC) until it hits 170ยฐF (76ยฐC) internal. This will take a...
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