Braised beef shoulder

Name: Braised beef shoulder
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 5
Ingredients: 2 kg shoulder of beef (or codend piece); 3 Carrots; 4 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 1-2 TABLESPOONS Tomato paste; 250 ml dark beer (e.g. Köstritzer Schwarzbier); 1 -1,25 kg Brussels sprouts; 2-3 discs Bacon; 1/2 bunch Thyme; 2 TABLESPOONS Butter; 1 package (750 g) Dumpling dough for dumplings Thuringian style (refrigerated shelf); 4 TABLESPOONS dark sauce thickener

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 5

2 kg shoulder of beef (or codend piece)
3 Carrots
4 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
1-2 TABLESPOONS Tomato paste
250 ml dark beer (e.g. Köstritzer Schwarzbier)
1 -1,25 kg Brussels sprouts
2-3 discs Bacon
1/2 bunch Thyme
2 TABLESPOONS Butter
1 package (750 g) Dumpling dough for dumplings Thuringian style (refrigerated shelf)
4 TABLESPOONS dark sauce thickener

Directions

1
Peel and wash the carrots. Peel 2 onions. Cut carrots and onions into pieces. Wash the meat and dab dry. Season with salt and pepper. Heat the lard in a roaster. Brown the meat thoroughly all around.
2
Fry the carrots, onion pieces and bay leaf briefly. Brown the tomato puree. Deglaze with beer, cover and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 3 1/2 hours.
3
After about 1 hour, gradually add 1/2-3/4 litres of water. In the meantime clean and wash the Brussels sprouts. Cook in boiling salted water for 15-20 minutes, drain. Peel 2 onions and dice them finely. Cut bacon into fine strips.
4
Wash and chop the thyme. Melt 1 tablespoon of butter and sauté onions. Take out half of the onions. Add bacon to the onions in the pan and fry. Add Brussels sprouts and toss in.
5
Knead the remaining bacon and onion cubes, thyme and dumpling dough. Season with salt and pepper. Form into a roll and cut into approx. 1 cm thick slices. Heat 1 tablespoon butter. Fry the slices on each side until golden brown.
6
Remove the roast and let it rest for a short time. Let the stock boil down over high heat for about 5 minutes, thicken slightly if necessary, season to taste. Serve everything.