4 hours 30 min
Of all of the symbols in Norse mythology, Thor’s Hammer is one of the most historically importance, and is probably the best known hammer today. Thor was the indefatigable god who guarded Asgard, the celestial stronghold of the Aesir, the main tribe of gods and goddesses in Norse mythology.
The giants, the forces of chaos, were often trying to destroy Asgard and kill the Aesir, and it was Thor’s task to prevent them from doing so. The hammer was his primary weapon. It was no ordinary hammer; whenever Thor cast it at an enemy, it returned to his hands like a boomerang.
This lovely piece of meat is also no ordinary piece of meat. It is the cut from the back calf of bone-in-beef. The Big Beef Hammer owes its name to its shape, which is like Thor’s hammer. What an impressive cut with an absolute wow effect.
1 x Thor’s Hammer from 2kg
1/2 teaspoon freshly ground black pepper
3 teaspoons salt, divided
2 tablespoons olive oil
1 large yellow onion, chopped
2 large carrots, peeled and chopped
3 stalks celery, chopped
4 cloves garlic, minced
4 tablespoons all-purpose flour
4 cups dry red wine
2 x 400g can whole peeled tomatoes
2 Knorr Beef stock pots
6 tablespoons chopped fresh rosemary
6 fresh thyme sprigs
2 tablespoon red wine vinegar
FOR THE POLENTA:
4 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 cup finely grated Parmesan cheese (60 g)
Arrange a rack in the middle of the oven and heat to 180°C.
Pat the Thor’s Hammer with dry with paper towels, then season all over with the pepper and 2 teaspoons of the salt.
Heat the oil in a large Dutch oven, or wide heavy-bottomed pot over medium- high heat until simmering. Sear the Thor’s Hammer until browned on the bottom, 4 to 5 minutes. Flip and sear the other sides for 4 to 5 minutes. Transfer Thor’s Hammer to a large plate. and set aside.
Reduce the heat to medium. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until softened for about 5 minutes.
Sprinkle with the flour, stir to coat the vegetables, and cook for 2 minutes. Add the wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until the wine is reduced by half and thickened slightly, about 10 minutes.
Stir in the tomatoes and their juices, the broth, rosemary, thyme, and remaining 1 teaspoon of salt. Bring to a boil, breaking the tomatoes up with the wooden spoon. Return the Thor’s Hammer to the Dutch oven pushing it into the sauce so it is about halfway covered with liquid. Cover and place in the oven for 3 ½ hours
Flip the Thor’s hammer halfway through (after 2 hours).
After 3 ½ to 4 hours the meat should be very tender and pulling away from the bone. Now stir in the vinegar, cover again, and set aside to rest for 10 minutes before serving. About 30 minutes before the Thor’s Hammer is ready, make the polenta.
Make the polenta:
Bring the water to a boil in a medium saucepan over medium-high heat. Slowly
whisk in the salt and cornmeal. Reduce the heat to low and cook, whisking constantly, until the polenta is smooth and slightly thickened, about 2 minutes.
Cover and cook, stirring every 10 minutes and scraping up the sides, bottom and corners of the pan until creamy and tender for about 30 minutes in total. Remove from the heat, stir in the Parmesan, and cover to keep warm.
To serve, place the polenta on a very large serving plate. Top with Thor’s Hammer, then spoon the sauce over Thor’s Hammer and polenta. You now ready to serve the greatest single piece of meat.