Slow-cooked Beef Shoulder Recipe

Season and sear

Pat beef shoulder pieces dry. Rub evenly with 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper. Heat a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat with 2 tablespoons vegetable oil until shimmering. Sear beef in batches (do not crowd) until a deep brown crust forms, about 4–5 minutes per side. Transfer seared pieces to a plate.

Sweat aromatics

Reduce heat to medium and add remaining 1 tablespoon oil. Add sliced onion, chopped carrots and celery, and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add smashed garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze and build braising liquid

Pour in the red wine to deglaze the pot, scraping up browned bits with a wooden spoon; simmer 2–3 minutes to reduce slightly. Add beef stock, bay leaves, thyme sprigs, brown sugar, and Worcestershire sauce. Return the seared beef to the pot, nestling pieces into the liquid so they are about two-thirds submerged (add more stock or water if needed). Bring to a gentle simmer on the stovetop.

Slow-cook

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 150°C (300°F). Cook until the beef is fork-tender and easily shredded, about 3.5–4.5 hours depending on piece size. Alternatively, simmer on low on the stovetop for the same time, or cook in a slow cooker on low for 7–8 hours.

Finish and rest

Carefully remove beef to a cutting board or platter and tent with foil to rest. Strain pan juices into a measuring cup, skim excess fat, and reserve about 200 ml of skimmed jus. If desired, simmer the strained liquid on the stove over medium heat until slightly reduced and glossy, adjust seasoning with salt and pepper.

Place potato chunks in a large pot and cover with cold water by 2–3 cm. Add 1 teaspoon salt. Bring to a boil, then reduce to a gentle simmer and cook until potatoes are fork-tender, 15–20 minutes depending on size. Drain well and return potatoes to the hot pot for 1 minute to dry.

Warm the milk and cream (if using) and melt the butter. Mash potatoes using a ricer or potato masher until smooth. Gradually add warm milk/cream and butter, stirring until creamy and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; taste and adjust. Keep warm until serving.

Place carrots in a medium skillet with butter, brown sugar, orange juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, cover, and cook until carrots are tender when pierced, about 8–12 minutes (time varies by size).

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glossy glaze and coats the carrots, about 3–4 minutes. Stir in chopped parsley, adjust seasoning, and remove from heat. Keep warm until plating.

Just before serving, heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil. Crack two eggs into the pan (for half the recipe) and cook until the whites are set and edges are crisp, 2–3 minutes, for sunny-side up. For over-easy, cook 1–2 minutes then gently flip and cook 20–45 seconds more. Season with a pinch of salt and a grind of black pepper. Repeat for remaining eggs, keeping cooked eggs warm on a tray in a low oven (ca. 90°C / 200°F) if needed.

Shred or slice the rested beef shoulder into large forkfuls. Rewarm reserved pan jus if needed and spoon a little over the shredded beef to moisten.

Divide mashed potatoes among plates. Place a portion of braised beef alongside or on top of the potatoes. Arrange glazed carrots to the side. Top each portion of beef or potatoes with a fried egg. Spoon extra pan jus around the plate and garnish with chopped fresh parsley.