Roasted Beef Shoulder
Roasted Beef Shoulder
Description
This recipe presents beef shoulder in two ways: in the oven and on the stovetop. Season the meat with salt, pepper, and spices, then sear until browned. Cook in the oven for three hours or on the stovetop for two and a half to three hours, until tender and flavorful. The resulting broth can be saved and used in sauces or soups.
Ingredients
⇵
Ingredients
Instructions
Initial Preparation
Trim thick excess fat from the meat.
Season the meat with salt, pepper, and mixed spices (11 spices).
Let it marinate for 30-60 minutes.
Searing
Heat olive oil over high heat. Sear the meat for 3-4 minutes on each side until golden brown.
Oven Method
Preheat the oven to 150°C (300°F).
Place the meat in a baking dish, cover with parchment paper and then tightly with aluminum foil.
Bake for 2 hours, then turn the meat over and bake for another hour, or until done to your liking.
Stovetop Method
In the same pan used for searing, add the chopped onion and sauté for 2-3 minutes.
Add the garlic and stir until fragrant. Add vinegar to deglaze the pan.
Add tomato paste and Worcestershire sauce, stir the mixture. Transfer to a large pot.
Place the seared meat in the pot and cover with beef broth or water.
Bring to a boil over high heat, then reduce the heat to low.
Cover the pot tightly (you can use additional aluminum foil to prevent steam from escaping).
Cook for 2 hours, then turn the meat over and cook for another hour, or until tender.
Related Recipes
