Angus Beef Shoulder with Roasted Vegetables

Serves 6 - 8
Allergens
Sulphites
Calories - 732 kcal per serving

Ingredients

Raised Angus Beef

2kg Angus Beef Shoulder (trimmed of all fat and sinew)
4pcs Onions (peeled and medium sliced)
1ltr Beef Stock
2cloves Garlic (chopped)
1pc Red Chilli (deseeded and chopped)
2pc Bay Leaves
2tsp Sugar
500ml Red Wine
1dash Vegetable Oil
50g Unsalted Butter
Salt and Crushed Black Pepper

Roasted Vegetables

1bunch Baby Carrots (peeled and trimmed)
1bunch Broccoli Rabe (stalks trimmed)
Half Butternut Squash (deseeded and cut into wedges)
4pcs Leeks (washed, trimmed and cut into 4cm diagonals)
Salt and Crushed Black Pepper
Vegetable Oil

Equipment

Heavy bottomed pot with lid
Deep dish for baking
Baking paper
Aluminium foil

Method

Preheat the oven to 160°C.
Over medium heat in a heavy bottomed pot, add the vegetable oil and butter. Once the butter starts foaming add the beef and seal the meat for a few minutes on each side until dark brown in colour.
1dash Vegetable Oil
50g Unsalted Butter
2kg Angus Beef Shoulder (trimmed of all fat and sinew)
Salt and Ground Black Pepper
Add the onions to the pot and reduce the heat to low. Cover the pot with a lid and cook gently until the onions are soft while stirring occasionally.
4pcOnions (peeled and medium sliced)
Pour in the beef stock to the pot and bring up to a simmer. Using a wooden spoon scrap up any bits sticking to the bottom and sides of the pan. Stir in the garlic, chilli, bay leaves and sugar and keep stirring until all the sugar is dissolved. Adjust the seasoning with salt and pepper, add the red wine and bring to a gentle simmer.
1ltr Beef Stock
2cloves Garlic (chopped)
1pc Red Chilli (deseeded and chopped)
2pc Bay Leaves
2tsp Sugar
500ml Red Wine
Salt and Crushed Black Pepper
Shift the beef and the braising stock in an oven proof dish. Cover with baking paper and foil and cook in the preheated oven for 3.5 hours. When the time is up, leave the beef covered and rest for another hour.
Increase the oven temperature to 200°C.
While the beef rests, place the vegetables in a large roasting tray. Drizzle generously with vegetable oil, season and toss well to ensure all vegetables are evenly coated. Roast in the oven for approximately 40 minutes turning occasionally until all vegetables are tender and lightly charred.
1bunch Baby Carrots (peeled and trimmed)
1bunch Broccoli Rabe (stalks trimmed)
Half Butternut Squash (deseeded and cut into wedges)
4pcs Leeks (washed, trimmed and cut into 4cm diagonals)
Salt and Crushed Black Pepper
Vegetable Oil
Once the beef has reasted, cut the beef into thick slices and serve together with the roasted vegetables and the braising sauce.

Any leftover beef can be used to make delicious, braised beef sandwiches or toasted pita pockets.