elegant dish
Braised beef shoulder is a classic braised dish and the perfect alternative to beef cheeks. The slow braising process makes the meat incredibly tender and juicy, and together with red wine, root vegetables, and herbs, it develops a rich, dark sauce just like in a restaurant.
In this video, I show you step by step how to properly sear beef shoulder, braise it slowly, and make an intense red wine jus. It's served with creamy mashed potatoes that perfectly soak up the sauce.
This recipe is ideal for a festive Sunday lunch, special occasions, or when you really want to impress your guests. Classic cuisine, honest ingredients, and a result that always works.
📋 INGREDIENTS:
Meat:
• 1.2 kg beef shoulder in one piece (2.6 lb)
• Salt
• Black pepper
• 2 tbsp vegetable oil
Vegetables & Base:
• 2 large onions
• 2 carrots
• 1 stalk of celery
• 3 cloves of garlic
• 2 tbsp tomato paste
Liquid & Seasoning:
• 400 ml dry red wine (1 2/3 cups)
• 500 ml beef stock (2 cups)
• 2 bay leaves
• 2 sprigs of thyme
• 1 sprig of rosemary
To finish:
• 1 tbsp cold butter
• Salt and black pepper
🥔 Creamy mashed potatoes:
• 800 g floury potatoes (1.75 lb)
• 60 g butter (4 tbsp)
• 120 ml warm milk (1/2 cup)
• Salt
• Nutmeg
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recipe