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Braised Beef Shoulder with Root Vegetables

Braised Beef Shoulder with Root Vegetables

Main course | Easy | 1 hour 35 minutes
4 to 6
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 160°C (320°F).
  2. Heat olive oil in a large casserole over medium-high heat. Sear beef shoulder pieces on all sides until golden brown. Remove from pan and set aside.
  3. In the same pot, add onions, garlic, carrots, parsnips, turnips and celery. Fry the vegetables for about 5 minutes, until they start to brown.
  4. Add the tomato paste to the vegetables and stir. Deglaze the casserole with the red wine, scraping up the juices from the bottom. Reduce by half.
  5. Add beef stock, bay leaves, and thyme sprig. Put the meat back in the pot with the vegetables and liquids. Season with salt and pepper.
  6. Bring to the boil, then cover the casserole and place in the oven. Cook for about 1 hour to 1 hour 30, until the meat is tender and flakes easily with a fork.
  7. Remove from the oven and leave to rest for a few minutes. Serve the beef with the braised vegetables and sauce.

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