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Thor’s hammer texan BBQ sliders with pickled jalapeños and creamy coleslaw
2022-07-06
https://www.metro.ca/userfiles/image/recipes/mini-hamburger-marteau-thor-sauce-bbq-texan-11957.jpg
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This beef shank is colloquially referred to as Thor's Hammer, and its size makes it the perfect piece for large gatherings. This particular cut comes from the legs, and because legs are often put to hard work, the meat can be tough due to an abundance of strong muscles and connective tissue.If you want to be worthy of Thor's hammer, patience is a virtue: you need to cook it low and slow to make it tender! Once the meat has braised for 6 hours, you can impress your guests by yelling "Mjolnir, to me!", grabbing the meat by the bone, and slamming it on a clean work surface. Not only will you feel like the God of thunder, but you will also be rewarded by tender, fall-off-the-bone meat while your guests "ooouhhh" and “aaahhh".Let the meat rest on the counter for 1-2h, to allow it to come to room temperature.Preheat oven to 300°F.Generously salt and pepper Thor’s Hammer.Place large pan over medium high heat, add a glug of olive oil and sear the meat on all sides, approx. 8 minutes total.Place a heavy bottomed stock pot on medium heat.Sauté onions and garlic in olive oil until translucent.Stir in the chipotle in adobo, brown sugar, vinegar and beef stock.Bring to a boil and then add Thor’s Hammer, with the bone side up.Cover with tin foil and place in the oven.Braise for 6 hours, basting it every 1-2 hours.While the meat is braising, you can make the quick-pickle jalapeños.Slice the jalapeños into rondelles and place in a 250ml glass jar.Bring the water and vinegar to a boil.Whisk in the salt and sugar and pour the liquid into the jar.Push the jalapeños down to ensure they are submerged in the liquid.Close the jar and place in the fridge until ready to serve.After 6 hours of braising, remove hammer from braising liquid and *slam* the meat off the bone.Pour the braising liquid through a fine mesh strainer and into a sauce pot.Place the sauce pot over medium high heat, bring to a boil and reduce to 1C (250ml), approx. 20 to 30 minutes.While the sauce reduces, pull the meat and remove the connective tissue.Once the sauce is reduced to 1C, whisk in the ketchup, molasses, brown sugar and orange zest.Add BBQ to pulled meat and place it into a serving bowl.Make the coleslaw by adding shredded cabbage, salt, mayonnaise, vinegar and maple syrup into a large mixing bowl.Slice mini brioche burger buns in half and place on a serving platter.Pick coriander leaves off of the stems and place in small serving bowl.Let guests build their own BBQ sliders with pulled beef, pickled jalapeños, coleslaw and coriander.Enjoy!Source : Audrey Laferrière
8-10
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3 kg 6.6 lbs beef shank, a.k.a. Thor's Hammer
2 tablespoons (25 g) olive oil
2 tablespoons (12 g) salt & pepper mix
1 onion, dived
3 garlic cloves, beeld and smashed
1/4 cup (80 g) chipotle chillies in adobo*
1/3 cup (60 g) brown sugar
1/3 cup (60 g) apple cider vinegar
2 cups (500 mL) beef stock
1 cup (250 mL) reduced braising liquid
2 tablespoons (40 g) ketchup
1 tablespoon (25 g) molasses
1 tablespoon (20 g) brown sugar
1 teaspoon orange zest
3 jalapeños jalapeños, sliced
1/2 cup (125 mL) rice vinegar
1/2 cup (125 mL) water
1 teaspoon (6 g) sugar
1 teaspoon (5 g) salt
10 cups (800 g) 1 medium sized green cabbage, shredded
1 teaspoon (5 g) salt
1/3 cup (90 g) mayonnaise
2 teaspoons (12 g) apple cider vinegar
2 teaspoons (12 g) Maple syrup
2 dz de mini brioche Burger buns
1 bunch fresh coriander
* This quantity renders a medium-spicy BBQ sauce Depending on your preference you can half or double this quantity, for lightly or very spicy, respectively.
Thor’s hammer texan BBQ sliders with pickled jalapeños and creamy coleslaw
8-10
Main course
1:00
Preparation
6:00
COOKING
9:00
TOTAL TIME
Ingredients
-
3 kg
6.6 lbs beef shank, a.k.a. Thor's Hammer
-
2 tablespoons
(25 g)olive oil
-
2 tablespoons
(12 g)salt & pepper mix
-
1
onion, dived
-
3
garlic cloves, beeld and smashed
-
1/4 cup
(80 g)chipotle chillies in adobo*
-
1/3 cup
(60 g)brown sugar
-
1/3 cup
(60 g)apple cider vinegar
-
2 cups
(500 mL)beef stock
-
1 cup
(250 mL)reduced braising liquid
-
2 tablespoons
(40 g)ketchup
-
1 tablespoon
(25 g)molasses
-
1 tablespoon
(20 g)brown sugar
-
1 teaspoon
orange zest
-
3
jalapeños jalapeños, sliced
-
1/2 cup
(125 mL)rice vinegar
-
1/2 cup
(125 mL)water
-
1 teaspoon
(6 g)sugar
-
1 teaspoon
(5 g)salt
-
10 cups
(800 g)1 medium sized green cabbage, shredded
-
1 teaspoon
(5 g)salt
-
1/3 cup
(90 g)mayonnaise
-
2 teaspoons
(12 g)apple cider vinegar
-
2 teaspoons
(12 g)Maple syrup
-
2 dz de mini brioche Burger buns
-
1 bunch fresh coriander
-
* This quantity renders a medium-spicy BBQ sauce Depending on your preference you can half or double this quantity, for lightly or very spicy, respectively.
Preparation
This beef shank is colloquially referred to as Thor's Hammer, and its size makes it the perfect piece for large gatherings. This particular cut comes from the legs, and because legs are often put to hard work, the meat can be tough due to an abundance of strong muscles and connective tissue.
If you want to be worthy of Thor's hammer, patience is a virtue: you need to cook it low and slow to make it tender! Once the meat has braised for 6 hours, you can impress your guests by yelling "Mjolnir, to me!", grabbing the meat by the bone, and slamming it on a clean work surface. Not only will you feel like the God of thunder, but you will also be rewarded by tender, fall-off-the-bone meat while your guests "ooouhhh" and “aaahhh".
Let the meat rest on the counter for 1-2h, to allow it to come to room temperature.
Preheat oven to 300°F.
Generously salt and pepper Thor’s Hammer.
Place large pan over medium high heat, add a glug of olive oil and sear the meat on all sides, approx. 8 minutes total.
Place a heavy bottomed stock pot on medium heat.
Sauté onions and garlic in olive oil until translucent.
Stir in the chipotle in adobo, brown sugar, vinegar and beef stock.
Bring to a boil and then add Thor’s Hammer, with the bone side up.
Cover with tin foil and place in the oven.
Braise for 6 hours, basting it every 1-2 hours.
While the meat is braising, you can make the quick-pickle jalapeños.
Slice the jalapeños into rondelles and place in a 250ml glass jar.
Bring the water and vinegar to a boil.
Whisk in the salt and sugar and pour the liquid into the jar.
Push the jalapeños down to ensure they are submerged in the liquid.
Close the jar and place in the fridge until ready to serve.
After 6 hours of braising, remove hammer from braising liquid and *slam* the meat off the bone.
Pour the braising liquid through a fine mesh strainer and into a sauce pot.
Place the sauce pot over medium high heat, bring to a boil and reduce to 1C (250ml), approx. 20 to 30 minutes.
While the sauce reduces, pull the meat and remove the connective tissue.
Once the sauce is reduced to 1C, whisk in the ketchup, molasses, brown sugar and orange zest.
Add BBQ to pulled meat and place it into a serving bowl.
Make the coleslaw by adding shredded cabbage, salt, mayonnaise, vinegar and maple syrup into a large mixing bowl.
Slice mini brioche burger buns in half and place on a serving platter.
Pick coriander leaves off of the stems and place in small serving bowl.
Let guests build their own BBQ sliders with pulled beef, pickled jalapeños, coleslaw and coriander.
Enjoy!
Source : Audrey Laferrière
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
