Slow-braised Beef Shoulder Recipe

Rinse the jasmine rice under cold running water until the water runs clear to remove excess surface starch.

Combine the rinsed rice, 2.5 cups water, 1 tsp kosher salt, and 1 tbsp butter in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. After 15 minutes, turn off the heat and let rice rest, covered, for 10 minutes.

Fluff rice with a fork just before serving and keep warm until plating.

Preheat a sous vide circulator to 165°F (74°C) for a traditional slow-braised texture that will break down connective tissue over 36 hours.

Season the trimmed and tied beef shoulder all over with 2 tsp salt and 1 tsp freshly ground black pepper.

Heat 1 tbsp vegetable oil in a heavy skillet over high heat until shimmering. Sear the beef shoulder on all sides until deeply browned, about 3–4 minutes per side. Remove and let rest briefly.

In the same skillet, add the sliced onion, carrots, celery and smashed garlic. Sauté over medium heat until vegetables begin to caramelize, about 6–8 minutes. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until the paste darkens.

Deglaze the skillet with 1 cup dry red wine, scraping up any browned bits; reduce by half, about 3–4 minutes.

Add 2 cups beef stock, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, the thyme sprigs, 2 bay leaves, and 1 tsp whole peppercorns. Bring mixture to a simmer, then remove from heat and let cool slightly.

Place the seared beef shoulder into a large vacuum bag or heavy-duty sous vide bag. Add the sautéed vegetables and the braising liquid (strained through a fine mesh if you prefer a clearer liquid) into the bag. Ensure there is enough liquid to come about halfway up the beef but not so much that the bag cannot be vacuum sealed.

Vacuum-seal the bag using a vacuum sealer (or use the water displacement method with a zip-top bag). Make sure the bag is sealed tightly with no air pockets.

Submerge the sealed bag in the preheated sous vide bath and cook for 36 hours. Check periodically to ensure bag remains fully submerged and the seal intact.

After 36 hours, carefully remove the bag from the bath. Strain the contents into a container, reserving the braising liquid and vegetables separately from the beef. Discard thyme stems and bay leaves.

Remove the beef from the bag and gently shred or slice into large pieces. Reserve juices for the sauce.

To concentrate the sauce: pour the strained braising liquid into a saucepan and bring to a simmer over medium-high heat. Reduce until slightly thickened and coating the back of a spoon, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Finish the sauce by whisking in 2 tbsp cold butter off the heat to give it a glossy sheen. Stir in 1 tsp olive oil for added mouthfeel if desired.

Return shredded beef to the sauce to warm and coat thoroughly, or spoon sauce over sliced beef just before plating.

Place a bed of fluffed jasmine rice on each plate.

Arrange a generous portion (about 6–8 oz) of the shredded slow-braised beef shoulder over the rice. Spoon additional sauce over the beef and rice.

Dot with 2 tbsp cold butter if extra gloss is desired, sprinkle chopped fresh parsley, finish with flaky sea salt and a grind of freshly cracked black pepper to taste.

Serve immediately while hot.