Barolo braised beef shoulder

By Michael Bonacini
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 1/4 cup (60 milliliters) olive oil
  • 2.25-2.75 kilograms beef shoulder, room temperature
  • Salt and pepper
  • 6-8 cloves garlic, peeled and flattened
  • 2 large onions, peeled, cut in large pieces
  • 4 carrots, peeled, cut in large pieces
  • 1 small celeriac, peeled, cut in large pieces
  • 2 bottles Barolo wine
  • 8 1/2 cups (2 liters) beef stock
  • 4 tablespoons (60 milliliters) butter

Bouquet Garni:

  • 2 sprigs rosemary, leaves only
  • 2 sprigs sage, leaves only
  • 3 juniper berries
  • 6 cloves
  • 1 cinnamon stick
  • 1/2 teaspoon (2.5 milliliters) peppercorns
  • Chives, chopped, for garnish

Directions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Rub roast generously with salt and pepper. Sear all sides of roast to develop a brown crust. Remove roast from Dutch oven and place on plate. Turn heat down to medium and add garlic, onions, carrots, celeriac, salt and pepper, and toss to coat evenly in oil. Cook for five to ten minutes or until veggies start to sweat, stirring periodically and scraping meat fragments from the bottom of the dish.
  2. Push veggies aside to create space in the middle of the dish. Add browned roast along with any juices from the plate. Add bouquet garni and pour wine into Dutch oven. Turn heat down to medium-low and allow wine to evaporate by about 1/3. Flip roast in liquid. Pour enough beef stock to just cover the roast. Place uncovered Dutch oven in oven heated to 300 F (150 C) and cook for two and half to three hours, flipping the roast periodically.
  3. Remove Dutch oven from heat and check beef for fork-tenderness. Remove roast from Dutch oven and place on platter. Remove bouquet garni and skim any fat from the top of the braising liquid and discard. Place Dutch oven on burner over medium heat and reduce liquid until thick and coats the back of a spoon. Remove from heat. Pour any juices collected under the roast platter into the Dutch oven. Using an immersion blender, blitz braising liquid and vegetables down to a smooth sauce.
  4. Add butter to reduced braising liquid, season with salt and pepper, and blend until glossy.
  5. Slice roast and serve with mashed potatoes, drizzled in reduced braising liquid, and garnished with chives.

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