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Braised Boneless Shoulder Roast with Balsamic Vinegar https://www.metro.ca/userfiles/image/recipes/Roti-epaule-desosse-GrilRouge-Angus-braise-vinaigre-balsamique-5023.jpg PT20M PT3H00M PT3H20M
Season the roast and sear it in the olive oil over medium-high heat. Remove the roast.In the same pot, brown the onions and carrots over medium heat.Deglaze with red wine and cook for 5minutes.Add the remaining ingredients, except for the vinegar.Bring to a boil and return the roast to the pot.Bring back to a boil and cook covered for 3 hours, turning the meat halfway through cooking.Remove the meat, rosemary and sage.Sauce: Pulse the vegetables and cooking liquid in a food processor until the mixture is smooth; add the balsamic vinegar to give it some tartness.
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4 1/2 lb (2 kg) boneless shoulder roast salt and ground black pepper 3 Tbsp. (45 mL) extra-virgin olive oil 3 medium onions, thinly sliced 2 medium carrots, cut in 1/2 in. (1 cm) rounds 2 cups (500 mL) dry red wine 1 cup (250 mL) chopped, italian-style plum tomatoes 1 rosemary sprig 4 fresh sage leaves 2 cups (500 mL) beef broth 1-2 Tbsp. (15-30 mL) balsamic vinegar
Braised Boneless Shoulder Roast with Balsamic Vinegar

Braised Boneless Shoulder Roast with Balsamic Vinegar

Rate this recipe
2 Votes
8
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lb
    (2 kg)
    boneless shoulder roast

  • salt and ground black pepper
  • 3 Tbsp.
    (45 mL)
    extra-virgin olive oil
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    1 L SELECTED VARIETIES


  • 3
    medium onions, thinly sliced
  • 2
    medium carrots, cut in 1/2 in. (1 cm) rounds
  • 2 cups
    (500 mL)
    dry red wine
  • 1 cup
    (250 mL)
    chopped, italian-style plum tomatoes
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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 1
    rosemary sprig
  • 4
    fresh sage leaves
  • 2 cups
    (500 mL)
    beef broth
  • 1-2 Tbsp.
    (15-30 mL)
    balsamic vinegar
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    UNICO BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Season the roast and sear it in the olive oil over medium-high heat. Remove the roast.

In the same pot, brown the onions and carrots over medium heat.

Deglaze with red wine and cook for 5minutes.

Add the remaining ingredients, except for the vinegar.

Bring to a boil and return the roast to the pot.

Bring back to a boil and cook covered for 3 hours, turning the meat halfway through cooking.

Remove the meat, rosemary and sage.

Sauce: Pulse the vegetables and cooking liquid in a food processor until the mixture is smooth; add the balsamic vinegar to give it some tartness.

Source : Metro

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