Time: 8 hours 40 minutes
Complexity: easily
Servings: 8

Enjoy the best flavors of autumn with this stout-braised beef shoulder. Beef shoulder is braised in the oven with red onions, carrots, turnips, pearl onions, green peas, and fragrant thyme for a stunning autumn dinner with the family.

Ingredients:

• 1 piece of beef shoulder-neck weighing 2 kg, tied
• 1/4 cup canola oil
• 0.5 cups flour
• 2 carrots, peeled and cut into large slices
• 2 turnips, peeled and cut into large slices
• 1 red onion, cut into large slices
• 2 tbsp tomato paste
• 5 cloves garlic, peeled
• 3 sprigs of fresh thyme
• 2 bay leaves
• 1 bottle of 0.33 l. stout
• 2 cups beef broth
• 4 tablespoons butter
• 2 cups frozen pearl onions
• 2 cups frozen green peas
• 1/4 cup thinly sliced ​​green onions
• 2 tablespoons chopped fresh tarragon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, onion sets, carrot, turnip, peas, green onions, tarragon, bay leaf, thyme

We recommend

Preparation:

Step 1
• The night before, generously salt and pepper the beef and refrigerate, uncovered.
Step 2
• When ready to cook, preheat oven to 150°C.
Step 3
• Heat the canola oil in a large Dutch oven over medium-high heat. Season the meat again with salt and pepper and sprinkle with flour, shaking off any excess. Sear the meat until golden brown, 4–6 minutes per side. Transfer to a plate, then add the carrots, turnips, and onions to the Dutch oven. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6–8 minutes. Add the tomato paste, garlic, thyme, and bay leaf and cook for another 2 minutes.
Step 4
• Return the beef to the pot, then add the beer and beef broth. Place the beef between the vegetables so that it is almost completely submerged in the liquid. Bring to a boil. Cover, leaving the lid slightly ajar, and bake in the oven until the beef is very tender, about 3 to 3.5 hours (check for tenderness with a knife after 3 hours).
Step 5
• Meanwhile, melt the butter in a saucepan over medium-low heat. Add the pearl onions and peas. Season with salt and pepper. Cook, stirring occasionally, until the onions and peas are heated through, 3–5 minutes.
Step 6
• Once the meat is cooked through, remove it from the pan and cut the string. Discard the thyme and bay leaf. If you'd like a thicker sauce, return the pan to the stove and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the liquid has reduced to your desired consistency (you want a thick, smooth sauce).
Step 7
• Place the meat on a plate and slice it thickly. Arrange the vegetables on the platter, then the beef, and pour the sauce over it. Spoon the peas and onions on top and sprinkle with green onions and tarragon.

Votes: 1