How to cook beef shoulder: simple recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The shoulder blade is considered one of the most delicious parts of a cow carcass. There is the most tender and juicy meat that can be stewed, fried or baked in the oven. To create many hearty dishes, it is the shoulder blade (beef) that is suitable. What to cook from it, today's article will tell you.

Red wine and vegetable variant

This dish is prepared with a large piece of beef, broth, spices and vegetables. To make the taste of the dish you made more intense, potatoes and carrots need to be baked with the meat, and not separately from it. In order for the shoulder blade (beef) you cooked to turn out to be juicy and tender, you need not only to buy high-quality products, but also strictly follow the technology described below. In this case, you will need:

• Two kilos of beef (shoulder).
• Glass of semi-dry red wine.
• A tablespoon of olive oil.
• Pair of onions.
• Three cloves of garlic.
• Two cups of ready-made broth.
• Four carrots.
• One and a half kilograms of potatoes.

Tothe baked beef shoulder with vegetables did not turn out bland and tasteless, you need to additionally prepare table s alt, thyme, bay leaf and black pepper.

Process Description

Pre-washed and dried meat is rubbed with s alt and spices, and then fried in a cauldron greased with warm olive oil for five minutes on each side. The browned beef is laid out on a plate, and chopped onions and chopped garlic are sent to the cast iron. When they become soft, they return the spatula to them and pour it all with wine and broth. Black peppercorns, a couple of sprigs of thyme and lavrushka are also added there.

After that, the contents of the cauldron are brought to a boil, covered with a lid and sent for two hours in a preheated oven. While the meat is stewing, you can do the vegetables. They are peeled, washed and cut. After two hours, potatoes and carrots are added to the meat and returned to the oven. The beef shoulder is cooked in the oven for thirty minutes. After that, it is removed from the cast iron, cut into small pieces and returned to the vegetables. This hearty and aromatic dish is served hot.

Beer option

The dish made using the technology described below is ideal for a family lunch or dinner. It turns out unusually satisfying and fragrant. In order for your family to like the beef shoulder blade you cooked, the recipes of which are so diverse that you can bake or stew it in a new way every day, you need to go to the store in advance for the necessary products. Thismeals included:

• Two kilos of beef (shoulder).
• Pair of carrots.
• Two cups of beef broth.
• A can of dark beer.
• Two tablespoons each of wheat flour and tomato paste.
• Four cloves of garlic.
• A couple of teaspoons of Worcestershire sauce.
• Five pieces of shallots.

In order for your shoulder blade (beef) to acquire a pleasant rich taste and aroma, you need to additionally stock up on s alt, fresh parsley, lemon zest, bay leaves and cayenne pepper.

Sequence of actions

In one bowl combine the sifted flour, table s alt, cayenne and black pepper. In the resulting mixture, pre-washed, dried and cut into cubes meat is breaded, and then spread in small portions on a hot frying pan, greased with vegetable oil, and fried on all sides. A minute before cooking, sprinkle the beef with chopped garlic and mix gently.

Pour a tablespoon of beer into the pan, bring it to a caramel consistency and carefully scrape it off with a spatula. The fried meat is laid out in a cauldron and poured with broth. They also add Worcestershire sauce and a little zira. The container is covered with a lid and sent to the stove. Stew beef shoulder over moderate heat for an hour.

Meanwhile, half a tablespoon of vegetable oil is heated in a separate frying pan and sent to itchopped vegetables. Saute onions and carrots, stirring occasionally, until soft. When they acquire a light brown hue, tomato paste is added to them, and then the rest of the beer. All mix well and keep on the stove until caramelized. The resulting mass is laid out in a cauldron for meat. Bay leaves are also sent there and stewed over low heat for fifty minutes. Shortly before readiness, the dish is s alted, peppered, seasoned with lemon juice and gently mixed again.

After another five minutes, the cauldron is removed from the stove, and its contents are laid out in deep plates, decorated with herbs and served on the table. They eat hot beef with vegetables.