Braised beef shoulder in shiraz
“In slow cooking we want to break down the connective tissue in meat and turn the collagen into gelatin, rendering the meat tender.”
- 1.5kg piece of beef shoulder
- extra virgin olive oil
- 3 onions, peeled and chopped
- 3 carrots, peeled and chopped
- 5cm stem of rosemary
- 3 cloves garlic
- 1 chopped celery heart
- 2 bay leaves
- 4 whole cloves
- 1.5 litres of shiraz
- salt
- freshly ground pepper
Flavour coaxed from the meat is transferred to the cooking liquid, producing the rich sauces that, along with tender, succulent meat, are the two goals of a slow braise. Here is a quick guide: 1 Choose the right cut. Lean meat will turn dry. 2 First, brown the meat in oil. This will add colour and flavour. 3 Add aromatic vegetables, a little spice and some herbs. 4 Add body either by lightly flouring the meat before browning and/or adding a rich stock as the braising liquid. 5 Always simmer slowly, don't boil. 6 Make the dish the day before; it always tastes better.
Method
Get your butcher to prepare a 1.5kg piece of beef shoulder and ask to have it tied well with butcher's twine.
Heat 2-3 tablespoons of extra virgin olive oil in a braising pan and brown the meat well. Remove the meat from the pan and add 3 peeled and chopped onions, 3 peeled and chopped carrots, a 5cm stem of rosemary, 3 peeled whole garlic cloves, 1 chopped celery heart, 2 bay leaves and 4 whole cloves.
Lightly fry the vegetables for 2-3 mins, constantly stirring. Place the meat on top of the vegetables and add 1.5 litres of shiraz. Add a couple of good pinches of salt and some freshly ground pepper. Bring to the boil then reduce the heat to a simmer, cover and cook slowly for at least 2 hours.
Once done, strain the vegetables and discard the rosemary, bay leaves and cloves. Puree the vegetables through a fine sieve or in a food processor. Return the puree to the braising liquid and adjust the seasoning.
Serve the shoulder
sliced with the sauce.
