Beef Hammer

The next morning, preheat the grill for smoking to 115 °C. Once ready, place the beef shank on the grill and smoke for 3 hours.

Meanwhile, chop the carrots, celeriac, and celery into small pieces. Place them in a roasting pan, then add the veal jus, water, and red wine.

Once the beef shank has finished smoking, place it meat-side down on the vegetables. Cover the roasting pan tightly with aluminium foil and steam on the grill at 150 °C for 4 hours.

Shortly before the cooking time ends, prepare the pumpkin and potato mash: Peel the floury potatoes and cut into small pieces. Remove the seeds from the Hokkaido pumpkin and cut it into small pieces as well. Cook both together with salt for around 25 minutes. Drain the water, season the pumpkin and potatoes with your favourite BBQ rub and a pinch of nutmeg, then mash with plenty of butter.

After resting for at least 30 minutes, unwrap the beef shank and roughly pull the meat apart. To serve, place some pumpkin and potato mash in the centre of the plate and top with the delicious pulled beef. This goes perfectly with Kühne MADE FOR MEAT Steakhouse Argentina Style.