Braised Beef Shoulder

Braised Beef Shoulder
  • 4 servings
  • 0:15 Preparation
  • 4:00 Cooking
  • 4:15 Total Time


Add all
  • 3 1/2 oz
    (100 g)

    salt pork, diced

  • 3 1/2 oz
    (100 g)

    bacon, diced

  • 2 lb
    (900 g)

    beef shoulder

  • 2

    medium onions, cut into quarters

  • 4

    small carrots, cut into chunks

  • 1/2 cup
    (125 mL)

    chopped celery leaves

  • 2

    garlic cloves, chopped

  • 3/4 cup
    (190 mL)

    red wine

  • cold water as needed

  • 2

    whole cloves

  • 2

    bay leaves

  • 1

    small cinnamon stick

  • 1

    of fresh thyme

  • black pepper

  • salted herbs to taste


Preheat the oven to 275 °F (140 °C). In a deep oven-proof saucepan, brown the salt pork and bacon. Place the beef shoulder in the pan and sear on all sides. Add the onions, carrots, celery leaves and garlic. Moisten with the red wine and cover with cold water. Add the cloves, bay leaves, cinnamon and thyme. Cover and bake in the oven for 31/2 hours. Season with the pepper and salted herbs. Continue cooking for 30 minutes more.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007