Slow-cooked beef shoulder with wine & vegetables

Why choose beef shoulder?

The shoulder is one of the juiciest and most flavorful cuts of veal. With slow cooking, it becomes incredibly tender, "cut with a fork." Ideal for Sunday and holiday tables.

Ingredients (for 4–6 people)

For the meat

• 1.5–2 kilos of beef shoulder
• 3 tbsp olive oil
• 2 dry onions, coarsely chopped
• 3 carrots, cut into large pieces
• 2 potatoes, diced
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 glass of dry red wine
• 1 glass of meat broth or hot water
• 2 bay leaves
• 1 sprig of rosemary or thyme
• Salt & freshly ground pepper

Preparation (step by step)

1️⃣ Sauté the meat properly

In a wide saucepan or casserole, heat the olive oil.
Brown the shoulder on all sides until it gets a nice color.

Tip: Don't turn it constantly — let it "settle" into a crust.

2️⃣ We build the flavor

Add the onions and garlic. Sauté until soft.
Add the paste and "work" it for 1 minute to release its aromas.

3️⃣ Deglaze with wine

Pour in the wine and let it boil for 2–3 minutes to evaporate the alcohol.
Add the broth, vegetables, herbs, salt & pepper.

• Slow cooking (the secret to success)
• Cover the pot or casserole.
• Bake at 170°C for 3–3.5 hours.
• Halfway through cooking, check the juices and optionally turn the meat.

👉 The meat is ready when it flakes easily with a fork.

How we serve:

• Cut the shoulder into thick slices.
• Pour over the thickened sauce.

We accompany with:

• Mashed potatoes
• Thick bread for dips
• Green salad with vinaigrette