John Myers
Contents
show
Roast Beef Shoulder Tip
The perfect roast beef shoulder tip recipe with a picture and simple step-by-step instructions.
- 1 kg Beef shoulder tip
- 2 tbsp Fennel seeds
- 1 tbsp Coriander seeds
- 3 Pc. Peperoncini dried
- 3 tbsp Extra virgin olive oil
- 4 Pc. Big onions
- 5 Pc. Clove of garlic
- 2 Pc. Carrots
- 200 g Celery bulb
- 1 Pc. Leeks approx. 15-20 cm
- 1,5 tbsp Tomato puree
- 2,5 dl Red wine
- 8 dl Beef bouillon instant
- 1 Pc. Lemon peel about 20 cm
- 4 Pc. Bay leaves
- 4 Pc. Cloves
- Thyme-Origano-Rosemary
Preparations:
- Remove meat from tendons and silver skin but do not throw it away (are used for the sauce). Lightly toast the seeds in a frying pan without fat, put in the mortar with the peperoncini and finely grind. Peel the onions and garlic. Cut the onions into strips or rings. Sliced garlic. Wash, prepare and cut the vegetables into cubes. Wash herbs, shake dry. Cook the beef stock. Rub the meat with ground seeds and season with salt and pepper.
Prepare the roast:
- Heat the oil in the roasting pan and fry the meat and meat waste well on all sides, remove the meat. Lightly fry the onions with the meat waste and fry the vegetables. Add tomato puree and fry briefly. Deglaze with a little red wine, allow to evaporate completely while stirring. Repeat the process 2-3 times. Then add the rest of the wine and the beef stock. Add all herbs, spices, meat and lemon zest. Cover and simmer over a mild heat for 2-5 hours.
Ready to serve:
- After 1.5 hours, check the level with a meat thermometer. The inside temperature should be 75-85 ° C, depending on how you like the roast, more or less soft. Remove the meat and reduce the sauce slightly. If you like, you can puree them now, we like them with the pieces of vegetables.
- There were also broad green beans and a couple of glasses of “Passione” Primitivo di Puglia.
- –
Facebook Comments