Following is a recipe for a marinade that can be used on any less-than-tender cuts of beef. Here it is used with a shoulder roast.
- beef - 4 pound cut for braising
- carrot - 1, peeled and thinly sliced
- onion - 1, peeled and thinly sliced
- celery stalk - 1, trimmed and thinly sliced
- garlic cloves - 2, cut in half
- thyme - 1 Tablespoon
- bay leaves - 2
- minced parsley - 1/4 cup
- whole cloves - 2
- kosher salt - 1 teaspoon
- pepper - 1/4 teaspoon
- red wine - 3 – 4 cups good
- olive oil - 1/2 cup
- beef stock or water - 2 – 3 cups
1. Place half of the vegetables and herbs in the bottom of the marinating dish. Dry the meat well with paper towelling and rub with the salt and pepper. Place the meat on the vegetables. Spread the rest of the vegetables and herbs over the meat and pour on the wine and olive oil. Let the meat marinate from 1 to 6 hours on the counter or overnight in the refrigerator. Turn and baste the meat occasionally.
2. 30 minutes before cooking, lift the meat out of the marinade and dry with paper towelling. The meat will not brown if damp.
3. Heat another 2 – 3 Tablespoons of oil in a heavy casserole with a tight fitting lid. Brown the meat well on all sides. This can take up to 15 minutes.
4. Set the meat aside on a plate.
5. Pour the marinade into the casserole and boil it down until partially reduced (this boils off the alcohol).
6. Add 2 – 3 cups of beef stock or water to come half way up the meat.
7. Bring to a simmer on top of the stove.
8. Cover tightly and set in a preheated 325 oven.
9. Let the roast braise for 2 – 2 ½ hours.
10. Turn the meat occasionally while braising.
11. When the meat is tender, lift it out of the liquid.
12. Strain the liquid through a sieve into a saucepan and press the liquid out of the vegetables.
13. Simmer until the liquid is reduced and syrupy. There should be approximately 2 cups finished liquid. Taste and correct the seasoning.
14. Slice the meat against the grain into thin slices, arrange on a platter and spoon the gravy over all.