Whole Beef Shank,slow cooked in Clay.

Smokey · Post by **Smokey** » Sun Sep 11, 2011 5:55 pm

Man is that going to be tender.
awesome
Im doing beef ribs now, Pic to come

bodgy · Post by **bodgy** » Sun Sep 11, 2011 6:16 pm

Titch, do you have a Hark oven and a hark smoker and the prover? I'm kinda glad the shank didn't fit into the water bath

Amfibius · Post by **Amfibius** » Sun Sep 11, 2011 6:20 pm

Good luck with it mate. If I were you, I would have set a meat thermometer into that thing

titch · Post by **titch** » Sun Sep 11, 2011 6:22 pm

bodgy wrote:Titch, do you have a Hark oven and a hark smoker and the prover? I'm kinda glad the shank didn't fit into the water bath

Yes to all.
Cheers.
Titch

titch · Post by **titch** » Sun Sep 11, 2011 6:23 pm

Amfibius wrote:Good luck with it mate. If I were you, I would have set a meat thermometer into that thing

I am hoping it braises,the oven temp has been hovering around 85c all day.
Cheers.
Titch

titch · Post by **titch** » Sun Sep 11, 2011 8:38 pm

Smokey · Post by **Smokey** » Sun Sep 11, 2011 9:11 pm

Well, Im inspired

Another one to add to the bucket list

Chargrilled · Post by **Chargrilled** » Sun Sep 11, 2011 9:47 pm

How did you make the dough/ clay?
I've gotta try this!

titch · Post by **titch** » Sun Sep 11, 2011 9:52 pm

smokeybm wrote:How did you make the dough/ clay?
I've gotta try this!

1 kilo salt,to 4 cups flour and start at 1.5 cups water.
Make to proportion,have tongue hanging out to left side.
Not a wet dough but claggy.
Need to set it in a 200.C or more oven.
Or in the fire when camping.
Cheers.
Titch

Chalky · Post by **Chalky** » Sun Sep 11, 2011 9:56 pm

Very impressed Titch

That is Dutchy doing the honours breaking the seal

Chalky

titch · Post by **titch** » Sun Sep 11, 2011 10:20 pm

Chalky wrote:Very impressed Titch
That is Dutchy doing the honours breaking the seal

Chalky

Sure is.
Cheers.
Titch

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Whole Beef Shank,slow cooked in Clay.

Whole Beef Shank,slow cooked in Clay.

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