The beef shoulder is a very large cut from which some fine cuts are obtained and others cheaper. The shoulder is generally used to prepare roasts, morsels and stews. It has a rich and delicious flavor that makes it a perfect dish for a family lunch or dinner. Prepare, season and brown the meat on the stove, then decide whether to finish cooking the roast in the oven or in a slow cooker. It will become tender enough to fray with a fork.
Ingrediants
- 1.5-2 kg of beef shoulder
- 4 tablespoons (60 ml) of extra virgin olive oil
- 2 onions
- 2 carrots
- 2 yellow potatoes
- 30 g of granular broth
- Salt, pepper and paprika to taste
Steps
Method 1 of 3: Season and Brown the Shoulder of Beef
Step 1. Season the roast with salt, pepper and paprika
Place the beef shoulder on a flat surface and season it liberally with a mixture of salt, pepper and paprika. Turn the piece of meat upside down and distribute the spices on the bottom of the roast as well, without seasoning the sides.
- If the beef shoulder is frozen, let it defrost in the refrigerator or microwave before cooking.
- After massaging the spices onto the roast, place it in the refrigerator and cook it the following day if you want the flavors to penetrate deeply into the meat.
Step 2. Cut and season the vegetables
Slice the onions, carrots and potatoes, then transfer them to a zip-lock food bag. Add 2 tablespoons of extra virgin olive oil and the granular broth, then shake the bag to evenly distribute the seasonings.
If you prefer, you can simply use salt and pepper in place of the granular broth
Step 3. Heat two tablespoons of extra virgin olive oil in a pan
Let the empty pan heat up over medium-low heat for a few seconds, then add the remaining extra virgin olive oil and wait until it is hot enough to brown the meat.
If you intend to finish cooking the roast in the oven after browning it, choose a pan that can be used both on the stove and in the oven so as not to have to transfer the meat
Step 4. Brown the roast evenly
Place it in the pan and sear it for 4-5 minutes or until it is well browned and golden. Then turn the piece of meat over and sear it on the other side to achieve the same result.
- On the outside, a crust will form which will act as a barrier to keep the moisture and taste inside the roast.
- After browning, the roast in the center will still be raw, you will need to put it in the oven or in a slow cooker.
Step 5. Transfer the roast to a plate
Carefully lift it out of the pan and place it in a large flat plate. If you don't intend to finish cooking in the oven within a couple of hours, wrap it in aluminum foil and place it in the refrigerator.
Do not leave the meat at room temperature for more than 2 hours to avoid any health risks
Step 6. Saute the vegetables in the pan for 5-10 minutes
Pour the vegetables into the same pan in which you browned the meat. Let them cook for 5-10 minutes; the onion should become transparent and the carrots and potatoes should soften slightly.
Like meat, vegetables will also have time to cook inside the oven or slow cooker
Method 2 of 3: Roast the Roast in the Oven
Step 1. Turn on the oven to 175 ° C and let it heat up
Before you start browning the meat, turn on the oven so that it has time to reach the required temperature. You should turn it on at least half an hour before putting the roast in the oven to make sure it is hot enough.
If you want, you can use a slow cooker to finish cooking the roast. The meat will turn out even more tender and juicy. However keep in mind that it will take several hours longer than in the oven
Step 2. Cover the roast and vegetables with aluminum foil
Return the meat to the pan or transfer all the ingredients to a single pan suitable for the oven. Seal the pan or pan with aluminum foil, pressing it with your fingers under the edges to prevent the moisture released by the meat and vegetables from escaping into the oven.
- Double-check that the pan can be used in the oven before covering it with aluminum foil, otherwise you risk having to throw the roast in addition to the pan.
- If you prefer, you can use a cast iron saucepan with a lid (also called a "Dutch oven") instead of a pan or roasting pan. In this case the aluminum foil will not be necessary, it will be enough to close the pot with the lid.
Step 3. Cook the beef shoulder in the oven for 3-4 hours
Place the roast in the oven and close the oven door. Set the kitchen timer to sound after 3.5 hours. The roast is ready when the meat has taken on a uniformly golden color and has become extremely soft.
Use a meat thermometer to measure the temperature and make sure it is cooked perfectly even in the center. To avoid food poisoning, check that the roast inside has reached at least 63 ° C
Step 4. Remove the roast from the oven and let it cool before serving
Remove the pan or pan and place it on the stove, being very careful not to burn yourself. Leave the covered beef shoulder to rest for 30 minutes, then serve it with the potatoes and vegetables.
- As the meat rests, its juices will redistribute to the surface. In this way the roast will be uniformly soft and tasty.
- Move your torso and face back before removing the tinfoil covering the meat, otherwise you could burn yourself from the hot steam that got trapped under the cover.
Method 3 of 3: Cook the Roast in a Slow Cooker
Step 1. Transfer the roast and vegetables to the slow cooker
Arrange the meat in the center and surround it with the potatoes, onions and carrots. If necessary, cut them again to the size of a bite, to ensure that they cook evenly.
Step 2. Put the lid on the pot and let the meat cook for 4-8 hours
After closing it, turn on the slow cooker, setting it to the desired power. The cooking time required depends on the degree of heat you have selected:
- If you chose the "Low" setting, let the meat cook for 6-8 hours.
- If you chose the "High" setting, let it cook for 3-4 hours.
Step 3. Let the roast cool and then serve immediately
When the pot goes out, open the lid being careful not to burn your face with the hot steam. Slice the roast and transfer it to plates, accompanied by the potatoes and vegetables, then serve while still hot.
Use a meat thermometer to measure the temperature and make sure it is cooked perfectly even in the center. To avoid food poisoning, check that the roast inside has reached at least 63 ° C
Advice
- Transfer any leftovers to an airtight container, place them in the refrigerator, and eat them within 3-4 days. Alternatively, you can keep them in the freezer for up to 2-3 months.
- Once cooked, you can cut the roast into bite-sized pieces and add them to a stew or into slices and use it to make delicious sandwiches.
Warnings
- Wash your hands before and after handling raw meat to prevent food poisoning.
- The cooking time indicated refers to a piece of beef shoulder weighing 1.5-2 kg. If the roast is larger or smaller, the cooking time may vary.
