BEEF HAMMER TACOS 🥩 🔨 🌮

ingredients - Beef hind shank, bottom and top cut off - 1.5 tbsp salt - 1 tbsp ground black pepper - 1 tbsp onion powder - 1/2 tbsp smoked paprika Method 1. Make sure either the butcher )or yourself) removes the silver skin from the shank. It’s also worth asking the butcher to cut the top knuckle off and cut the bottom knuckle halfway through so it stands up nicely. 2. Pre-heat your oven or smoker to 140°C 3. Mix together the salt, pepper, onion powder and smoked paprika. 4. Truss your shank so it doesn't fall apart while you're cooking it. 5. Rub neutral flavour oil on the shank 6. Season liberally with your season mix. 7. Placed the shank into the oven on a tray and cook for 1.5 hours. 8. Take from the oven and cover tightly in foil (I like to use butches paper or baking paper before the foil to make sure the foil doesn’t stick). 9. Put back in the oven until the internal temp reaches 95°C(this will take anywhere between 1.5-3 hours depending on the size and your oven/smoker. 10. Once 95°C is reached, remove and open the top of the foil to let steam escape. 11. Rest for at least 30 minutes before you serve. 12. I serve mine with white corn tortillas, guacamole, pickled red onions and hot sauce. It will also go really well with my Mac and cheese recipe on YouTube.