BBQ Braised Thor’s Hammer with roasted green beans

Imprimer ma sélection

Preparation

* BBQ spice rub mix: 25 ml salt, 25 ml brown sugar, 10 ml smoked paprika, 5 ml onion powder, 5 ml garlic powder, 5 ml dried thyme, 10 ml Cayenne pepper

Rub the spice mix onto the meat. Cover in cling wrap and let marinate in the refrigerator for 12 to 24 hours.

Blanch the beans in salted, boiling water for 2 minutes. Cool the beans in cold water.

Drizzle beans in olive oil and air fry them at 55 °C (130 °F) for 2h30. Salt and pepper them afterwards.

Remove the meat from the fridge and wrap the bone in aluminum foil.

Place the meat in an ovenproof pot, bone facing up, and “sear” it in the oven at 205 °C (400 °F) for about 30 minutes.

Once the meat seems well roasted, add just enough water to cover the meat and bring to a boil. Cover in aluminum foil, with the bone sticking out, and braise at 135 °C (275 °F) for 3–4 hours.

When the meat separates from the bone, remove the pot from the oven and delicately take the Thor’s Hammer steak out of its broth. Refrigerate the meat. Strain the broth in a fine sieve. Refrigerate the broth overnight, and then trim the fat.

Pour the bourbon into a medium-sized pot and carefully bring to a boil. Flambé the alcohol using a lighter. Beware of the flame, which may rise abruptly and very high. Reduce the bourbon almost completely.

Add the maple syrup and caramelize it. Add the soy sauce and the ketchup to stop the syrup from boiling.

Add the trimmed beef broth and bring to a boil. Reduce the sauce by half.

Place the meat in a large pot. Add the BBQ sauce and bring to a boil. Transfer to the oven at 190 °C (375 °F), frequently basting with the barbecue sauce.

Once the meat is hot and the sauce reduced to a syrupy, coating consistency, plate the beans in a serving dish and top with the Hammer, imperial style. Finish by pouring the sauce over the meat. Serve at the centre of the table. Can feed up to 6 hungry bellies.

Source: Martin Juneau