Description
This Apple Cider Braised Beef Shoulder is a flavorful and tender dish where beef shoulder is slow-cooked in apple cider with aromatic vegetables and herbs. The braising technique ensures the meat becomes irresistibly juicy and infused with a subtly sweet and savory taste, perfect for a comforting family meal.
Ingredients
Scale
Main Ingredients
- 3 lbs beef shoulder
- 2 cups apple cider
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp olive oil
Herbs & Seasoning
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for the braising process, which will gently cook the beef until tender.
- Heat Olive Oil: In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat to get it hot enough for searing the beef.
- Sear Beef: Season the beef shoulder generously with salt and pepper. Place it in the hot oil and brown it on all sides to develop a rich crust and deepen the dish’s flavor.
- Sauté Vegetables: Remove the seared beef and set it aside. Using the same pot, add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté these until they soften and release their aromas.
- Add Liquids and Herbs: Return the beef to the pot with the vegetables. Pour in 2 cups of apple cider and add 1 teaspoon of thyme and 1 bay leaf. These add subtle sweetness and herbal notes to the braise.
- Simmer: Bring the mixture to a gentle simmer on the stovetop to start melding the flavors together before oven cooking.
- Braise in Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow the beef to braise for 3-4 hours, or until it becomes fork-tender and juicy.
- Rest and Serve: Remove the pot from the oven and let the beef rest for a few minutes to retain its juices. Slice the beef shoulder and serve warm, ideally with the cooked vegetables and some of the braising liquid.
Notes
- For even more flavor, marinate the beef in apple cider and herbs overnight before cooking.
- You can substitute apple cider with apple juice mixed with a tablespoon of cider vinegar if unavailable.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
