Braised Beef Shoulder with Rosemary Jus by Tanerxaydin

Ingredients

• 1 kg (2.2 lbs) beef shoulder, cut into large chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 sprigs fresh rosemary
• 500 ml (2 cup) beef stock
• 250 ml (1 cup) red wine
• 800g (1.75 lbs) potatoes, peeled and cubed
• 100g (1/2 cup) unsalted butter
• 60 ml (1/4 cup) whole milk
• 400g (14 oz) seasonal vegetables, trimmed

Instructions

1. Preheat oven to 160°C (325°F).
2. Heat oil in a heavy-based pot over medium-high heat and sear the beef chunks until browned on all sides, about 8-10 minutes.
3. Remove beef, add onion and garlic to the pot, and sauté for 5 minutes until softened.
4. Return beef to the pot, add rosemary, red wine, and beef stock, then cover and braise in the oven for 3 hours until tender.
5. Boil potatoes in salted water for 15-20 minutes until soft; drain and mash with butter and milk until smooth.
6. Steam or sauté seasonal vegetables for 5-8 minutes until tender-crisp.
7. Strain the braising liquid and simmer in a small saucepan for 5-10 minutes until reduced to a glossy jus.