Beer Braised Beef Shoulder

A delicious, slowly braised beef shoulder. I use cross rib because I like the additional flavor of the bones. My butcher only had a boneless piece left, so I got the bones on the side. I think these were saddle ribs bones? You could do this with any shoulder/chuck cut. Anything that can get nice and tender while braising.

I forgot to take a picture for the ingredients, my apologies.

1 kg cross rib roast
2 onions
1 head of garlic
2 bottles of black beer
5-6 branches of thyme
2 table spoon black peppercorns
1/3 nutmeg, grated
2 tea spoon juniper berries
1/2 cup balsamic vinegar


1. Pre-heat the oven to 350F
Lay the bones down in a large, high walled oven proof dish. If you have a proper bone-in piece skip this part.

2. Cut the garlic head in half and add to the pot, as well as the peppercorns and juniper berries.

3. Season the roast with a good pinch of salt and pepper on both sides. I tied the roast with some butcher twine to help it keep it’s shape.

4. Warm oil in a steel skillet. Sear the meat on two sides for a good 4-5 minutes per side, you want a crust to form.

5.  De-glaze with the balsamic vinegar. Turn/roll the meat around to coat with the vinegar as it reduces.

6. When the vinegar as almost dried out transfer the meat to the pot with the aromatics.

7. Chop the onions. Add the the pot.Add the fresh thyme.

8.  Pour the beers in.

9.  Hard to see but because of the ribs I didn’t have enough liquid to get the meat covered to 3/4. Added some water.
Cover and put in the oven for 3h.

10. The meat should be falling apart tender when it’s done.

11. Remove the meat from the braising liquid and allow to rest for 10-15 minutes, loosely covered in tinfoil.

12. Strain some of the braising liquid into a sauce pan.

13. Bring to a boil and reduce to your preferred sauce consistency, I like to keep it a bit on the thin side, like a jus more then a gravy.

14. Slice the meat, drizzle with sauce and serve with sides of your choice.


One response to “Beer Braised Beef Shoulder

  1. Pingback: Roasted Sunchokes | Style vs Space

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