Thor's Hammer Beef Shank Jerk Tacos

Thor's Hammer Beef Shank Jerk Tacos

Savor the essence of the Caribbean with our Jamaican Jerk Beef Shank Tacos. This divine Thor's Hammer Beef Shank Tacos are seasoned with the sinfully delicious Jamaican Jerk rub. Brace yourself for a heavenly culinary experience that combines smoky citrus flavors, tantalizing spices, and a melt-in-your-mouth beef shank.

Basic Info:

PREP TIME  

30 min

TIME  

~6-7 Hour

SERVES  

6-8

WOOD TYPE  

Hickory/Pecan

DIFFICULTY  

3 of 5

Ingredients:

- HSRC Jamaican Jerk Rub

- 4-6 LB Beef Shank

- (1) 7oz Can of Chiles Chipotles (can salsa adobo)

- 1 Can Drained Black Beans

- 1/2 Cup Chopped Cilantro

- Olive oil as binder

- 1 1/2 Cup Beef Broth/Stock

- 1 large Lime

- Fresh Cut Salsa

- Salsa Verde

- Pico De Gallo

- Red Onion Diced

- Bag of Quinoa (cook in chicken broth)

- 1/2 Cup Cilantro

- South West Guacamole

- Soft Shells + Hard Shells

Instructions:

  1. Preheat the smoker to 250 Degrees F using your favorite hardwood. We do a Pecan or Hickory or both.
  2. Trim your beef shank unless it has already come trimmed. Use a filet knife and remove almost all fat and silver skin from around the shank. For looks, stand up the shank vertically & from the top, cut off 3-4 inches to start forming the hammer visual look.
  3. Season by patting dry the meat & use olive oil as binder and coat liberally the beef shank with Jamaican Jerk on all sides.
  4. Smoke the Shank by placing the it on the smoker on its side. Spritz with Beef Broth or Butter every 45 minutes.
  5. Next, Braise the beef shank by wrapping it in aluminum & pouring in the beef broth, 1/4 stick of butter and the 7oz can of Chiles Chipotles can salsa adobo.
  6. Return it to the smoker and increase the heat to 275 F. Goal is to steam break down the meat so it falls apart & is tender. The internal temperature goal is 203-208 F but can slightly go up depending on the meat cut.
  7. Taco Side Prep, dice up the red onion, cilantro, cook down the quinoa according to packaging (cook in chicken broth), fresh cut salsa, salsa verde black beans and guacamole.
  8. Rest the meat, shred the meat & serve the meat (allow the meat to rest for roughly 35-45 mins. while continually being wrapped) with a juiced lime on the beef. Top it on the layered shells & enjoy.

**Follow our Recipe Guide online for our Creamy Chili Lime Hot Sauce to top off this gourmet meal.**

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