Braised Beef Shoulder With Carrots

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Introduction: Braised Beef Shoulder With Carrots

About: Hello, I'm Matej, husband and a father of 3 sons. I love to cook for my family and finally decided to share some of my recipes with the world. I'm all about simple cooking, no fancy high level culinary creatio…

Hello again, I'm back with another super simple recipe. This time, I am about to show you how to prepare Braised Beef Shoulder with Carrots. It's really easy to prepare, basically the only downside is the longer time the beef needs to become tender. But it's well worth the wait in my opinion.

The best part about this dish is that you can use even the cheapest cuts of beef for it, since the braising process will turn even the toughest cuts into fall apart tender goodness.

I have found a nice piece of beef shoulder on sale today, so I didn't think twice. BTW: beef shoulder is better known as beef chuck and there are several cuts made from it... but as mentioned above, whatever cut you choose, it will work great for braising.

Now let's go on with the recipe.

Supplies

You can see all the ingredients on the photo above, but let's list them too.

The amounts are calculated for 4-5 servings.


1kg / 2lbs beef shoulder/chuck

1.5 cups of beef broth or stock

2 large onions

2-3 carrots

2 cloves of garlic

1 small glass of red wine

2 tablespoons of soy sauce

2 tablespoons of tomato puree

2 tablespoons of mild mustard

2 tablespoons of red paprika

2 stalks of rosemary or thyme

Salt & pepper to taste

Step 1: Braised Beef Video Recipe

I'm doing this with all my Instructables so let's not break the tradition.

Here is a video of the cooking process.

There are many more on my YouTube channel, check them out!

Step 2: Let's Start With the Meat

Slice the meat into about half an inch thick pieces.

Use a meat mallet to tenderize each of them. I'm always using a plastic wrap or bag when pounding the meat, to prevent the small pieces from flying around my working space :)

Cut the tenderized slices into smaller pieces, then season with black pepper from both sides.

Step 3: Onions and Garlic Now

Let's move on and start working on the base for the sauce.

Heat up a few tablespoons of oil or pork lard in a deep pan or pot, I'm using a Wok today.

Finely chop the onions and sauté on high heat until lightly browned.

Once browned, add the garlic, finely chopped as well. Sauté for 2-3 more minutes.

Step 4: Time to Build Up the Flavors

Let's build the flavors up a little bit now.

We're going to progress in steps. Add one ingredient, keep stirring for 2-3 minutes, then add the next one.

Start with soy sauce, then tomato puree, then mustard, then red paprika and finish it up with the red wine.

Make sure to give the wine a few minutes of cooking too, so the alcohol can evaporate.

Step 5: In With the Meat

Now is the right time to add the meat. Mix it with the base properly, cover the pan or pot and braise on low heat for 30-45 minutes. Mix from time to time, to make sure nothing sticks to the bottom and burns.

Step 6: Add More Liquids

30-45 minutes later, when most of the liquids have evaporated, it's time to add some more.

Pour in 1 and a half cup of beef broth or stock. Drop in 2 sprigs of rosemary or thyme, cover the pan again and keep on braising for about 30 more minutes.

Step 7: Taste Test & Veggies In

Let's give the sauce a taste now, usually it's needed to add a bit more salt and pepper.

The meat should be almost fall apart tender by now, so it's time to add the carrots. Just cut them in smaller chunks and add them to the pan.

Cover the pan again and keep on braising until the carrots are fully cooked and the meat is fully tender.

Step 8: Thicken the Sauce

One last step is needed.

I like when the sauce is thick and sticks to the meat nicely.

Mix 2 tablespoons of flour with cold water and start adding the mixture to the pan in batches. Wait a minute or two, then add more if the thickness still isn't to your likings.

Once you are happy with the consistency, we are done and it's time to serve.

Step 9: Serving Time

My preferred side for braised beef are mashed potatoes. You can also use rice, pasta, baked or boiled potatoes... the choice is yours.

And that's all for today! For some optional tips, check this braised beef recipe on my blog.

Want to try a similar recipe with a different meat type? Check this pork stew recipe of mine.

Thanks for reading and see you soon!

Matej.

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    5 Comments

    0
    jessyratfink
    jessyratfink

    4 weeks ago

    Yum! Looks and sounds great :)

    0
    artsyme
    artsyme

    Question 4 weeks ago on Introduction

    This sounds lovely. You refer to soy sauce, but I don't see it in the ingredient list.

    0
    cookwewill
    cookwewill

    Answer 4 weeks ago

    Oh right, my bad, sorry about that :( I'm using 2 tablespoons of "standard" Kikkoman soy sauce, added it to the list now.

    0
    bgorman16
    bgorman16

    Question 5 weeks ago on Step 2

    Do you trim away most of the fat and connective tissues, or leave them to melt into the sauce, or trim away just some of the fat and connective tissue or just some kinds of this stuff?

    0
    cookwewill
    cookwewill

    Answer 4 weeks ago

    Hello, I do trim away some parts, but not all of them. If there is some thick silver skin, that has to go. Any possible large parts of fat have to go as well as those tend to smell a bit. Any impurities or trays of blood... remove that too. If there is some really tough and thick connective tissue or tendons, it's good to get rid of it as well.

    To put it simply, remove everything that looks "ugly", especially from the outside part of the meat. But those finer connective tissues and small pieces of fat (marbling) that are on the inside can stay.