BEEF SHOULDER - BRAISED WITH OLIVES, PEARL ONIONS AND RAISINS

By akselden

Ingredients

• 2 T. vegetable oil
• 3-1/2 lb. boneless beef shoulder
• 1 T. ground cumin
• 1 T. kosher salt
• 1 T. freshly cracked black pepper
• 2 C. tomato juice
• 1 C. dry red wine
• 1/2 C. coarsely chopped pitted green olives
• 1/3 C. pickled white pearl onions
• 1/3 C. sultana raisins

Details

Servings 6

Preparation

Step 1

Preheat oven to 300°F.

In a large oven-proof pot with a lid, heat oil over medium-high heat until hot, but not smoking. Pat meat dry with paper towels. Rub roast all over with the cumin, salt and pepper. Place roast in pot and brown on all sides (about 10 minutes per side)

Combine tomato juice and red wine. When meat browned, remove meat from pot. Add enough of the juice-wine mixture to fill the pan halfway. Add olives, onions and raisins. Bring sauce to a simmer, scraping browned bits from bottom of pan. Skim and discard any foam that forms on top of sauce.

Return roast to pot. Cover with lid and cook in oven about 1 1/2 to 2 hours, until meat is very tender.

When meat is done, remove from pot. Tent meat loosely with foil and allow to rest 10 minutes.

Meanwhile, set pot of sauce on stove on high heat, and reduce sauce to desired thickness. Season.

Cut meat into thick slices and serve with reduced braising sauce.