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Beef shoulder in the oven
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Beef shoulder in the oven

240 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. To prepare this meat, you'll need a large piece of beef, red semi-dry wine, beef broth, and spices. You can bake vegetables (potatoes and carrots) separately, but they turn out tastier and richer when cooked together with the meat. Plus, they won't harm the meat at all! First, we'll sear the meat and simmer it briefly on the stove, then transfer it to the oven. Thus, the beef becomes stewed in the oven rather than simply baked, making it especially tender and soft. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Preheat a cast-iron pot (or cauldron) and pour in olive oil. Preheat the oven to 175°C.

  2. 2

    Step 2

    Step 2

    Rub the beef shoulder well with salt and ground pepper. Sear in a cauldron (or cast-iron pot) for 5-6 minutes on each side.

  3. 3

    Step 3

    Step 3

    While the meat is frying, chop the onion and garlic.

  4. 4

    Step 4

    Step 4

    Set the fried meat aside on a plate for now.

  5. 5

    Step 5

    Step 5

    In a cast-iron skillet, sauté the onion, then add the minced garlic after 2-3 minutes. Cook until soft and lightly browned.

  6. 6

    Step 6

    Step 6

    Then return the meat to the fried onion with garlic. Pour in the wine.

  7. 7

    Step 7

    Step 7

    Add the broth.

  8. 8

    Step 8

    Step 8

    Add bay leaf, a couple of thyme sprigs, black peppercorns, and optionally. Bring to a boil over low heat.

  9. 9

    Step 9

    Step 9

    When it comes to a boil, cover with a lid and place in a preheated oven for 2 hours.

  10. 10

    Step 10

    Step 10

    While the beef is stewing in the oven, you can peel and chop the carrots and potatoes. After two hours, the meat is almost ready, and you can add the vegetables.

  11. 11

    Step 11

    Step 11

    Add the vegetables to the cauldron and place in the oven for another 30 minutes.

  12. 12

    Step 12

    Step 12

    Remove the cooked beef shoulder from the cauldron and cut it into small pieces (the meat becomes so tender that it literally falls apart with a fork).

  13. 13

    Step 13

    Step 13

    I recommend putting the meat back into the cauldron so it can absorb the juices and the flavor of the spices and vegetables.

  14. 14

    Step 14

    Step 14

    The finished shoulder is especially good with a glass of red wine and fresh bread.

  15. 15

    Step 15

    Step 15

    Done.