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Braised Boneless Shoulder Roast with Balsamic Vinegar
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Roti-epaule-desosse-GrilRouge-Angus-braise-vinaigre-balsamique-5023.jpg
PT20M
PT3H00M
PT3H20M
Season the roast and sear it in the olive oil over medium-high heat. Remove the roast.In the same pot, brown the onions and carrots over medium heat.Deglaze with red wine and cook for 5minutes.Add the remaining ingredients, except for the vinegar.Bring to a boil and return the roast to the pot.Bring back to a boil and cook covered for 3 hours, turning the meat halfway through cooking.Remove the meat, rosemary and sage.Sauce:
Pulse the vegetables and cooking liquid in a food processor until the mixture is smooth; add the balsamic vinegar to give it some tartness.
8
Metro
4
9
5
2
4 1/2 lb (2 kg) boneless shoulder roast
salt and ground black pepper
3 Tbsp. (45 mL) extra-virgin olive oil
3 medium onions, thinly sliced
2 medium carrots, cut in 1/2 in. (1 cm) rounds
2 cups (500 mL) dry red wine
1 cup (250 mL) chopped, italian-style plum tomatoes
1 rosemary sprig
4 fresh sage leaves
2 cups (500 mL) beef broth
1-2 Tbsp. (15-30 mL) balsamic vinegar
Braised Boneless Shoulder Roast with Balsamic Vinegar
8
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME
Ingredients
-
4 1/2 lb
(2 kg)boneless shoulder roast
-
salt and ground black pepper
-
3 Tbsp.
(45 mL)extra-virgin olive oil
-
3
medium onions, thinly sliced
-
2
medium carrots, cut in 1/2 in. (1 cm) rounds
-
2 cups
(500 mL)dry red wine
-
1 cup
(250 mL)chopped, italian-style plum tomatoes
-
1
rosemary sprig
-
4
fresh sage leaves
-
2 cups
(500 mL)beef broth
-
1-2 Tbsp.
(15-30 mL)balsamic vinegar
Preparation
Season the roast and sear it in the olive oil over medium-high heat. Remove the roast.
In the same pot, brown the onions and carrots over medium heat.
Deglaze with red wine and cook for 5minutes.
Add the remaining ingredients, except for the vinegar.
Bring to a boil and return the roast to the pot.
Bring back to a boil and cook covered for 3 hours, turning the meat halfway through cooking.
Remove the meat, rosemary and sage.
Sauce: Pulse the vegetables and cooking liquid in a food processor until the mixture is smooth; add the balsamic vinegar to give it some tartness.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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