Italian Braised Beef Shoulder
- 3-1/2 lb. boneless beef shoulder
- 1/2 cup Seasoning Salt
- ¼ Minced Garlic
- ¼ Cup Olive Oil
- 4 cups Beef Stock
- 1 cup Chianti or Melot
- Bundle of Fresh herbs (Rosemary/Basil/Oregano/Tarragon/Thyme)
Preheat oven to 350°F.
In a large oven-proof pot with a lid, heat oil over high heat until hot, but not smoking. Pat meat dry with paper towels. Rub roast all over seasoning salt. Place roast in pot and brown on all sides for about 3-5 minutes per side.
Remove roast adding olive oil, garlic and herbs then Combine stock and red wine . Add enough of the juice-wine mixture to fill the pan halfway. Bring sauce to a boil and the lower fire to a simmer, scraping browned bits from bottom of pan. Skim and discard any foam that forms on top of sauce. Return roast to pot. Cover with lid and cook in the oven for about 30 minutes on the stove.
Place pot in oven for about 3 hours covered tightly with aluminum foil.
Meanwhile, set pot of sauce on stove on high heat, and reduce sauce to desired thickness. Season.
Meat will be tender and with shred easily serve with reduced braising sauce.
Serves 6 to 8.Recipes, What's New | July 11th, 2011