Juicy Shoulder Clod Recipe

Trim and season

Pat the 3 lb shoulder clod dry with paper towels. Trim any excessive silver skin but leave a thin fat cap for flavor. Rub the beef all over with 2 tablespoons kosher salt, 2 teaspoons freshly ground black pepper, and 1 teaspoon smoked paprika.

Marinade

In a bowl combine 6 minced garlic cloves, 1 tablespoon chopped rosemary, 1 teaspoon thyme leaves, 3 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon brown sugar and 1 cup red wine. Mix to dissolve the sugar. Place the seasoned shoulder clod into a large resealable bag or a shallow dish and pour the marinade over it, massaging to coat. Refrigerate and marinate for at least 2 hours and up to overnight (ideal 6–12 hours), turning occasionally.

Bring to room temperature

Remove the beef from the refrigerator 45–60 minutes before cooking so it comes toward room temperature. Reserve the marinade and let solids settle; skim off any excess fat.

Preheat oven to 325°F (163°C). While the beef comes to temperature, prepare the vegetables: slice 1 large yellow onion into 1-inch wedges, chop 3 medium carrots into 2-inch chunks and cut 2 celery stalks into 2-inch pieces. Place the vegetables into the bottom of a heavy oven-safe Dutch oven or braising pan. Add 2 bay leaves and 1 teaspoon whole black peppercorns to the vegetables.

Heat 1 tablespoon olive oil in the Dutch oven over medium-high heat until shimmering. Remove the beef from the marinade (reserve liquid) and sear the shoulder clod on all sides until deep golden brown, about 4–5 minutes per side. Use tongs to hold the edges and brown the fat cap for an additional 2–3 minutes. Transfer the seared beef to a plate.

Deglaze the pot by pouring the reserved marinade and 1 cup water into the hot pan, scraping up the brown bits with a wooden spoon. Bring to a simmer for 2 minutes to allow alcohol to cook off and flavors to concentrate.

Nestle the seared shoulder clod on top of the bed of vegetables in the Dutch oven. Pour the deglazing liquid and marinade over the beef. If the liquid does not come halfway up the sides of the meat, add up to an additional 1/2 cup water or beef broth so the meat is at least partly submerged but not fully covered.

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise at 325°F (163°C) until the meat reaches an internal temperature of 195–205°F (90–96°C) for fork-tender shredding, about 2.5–3.5 hours depending on thickness. For slicing rather than shredding, pull at 185–190°F (85–88°C) and rest (time will be shorter, roughly 2–2.5 hours). Check at the 2-hour mark and every 30 minutes thereafter; baste once with the pan juices if desired.

When done, carefully transfer the beef to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute. Meanwhile, strain the braising liquid into a saucepan, pressing on the vegetables to extract flavor, then discard solids.

Skim excess fat from the surface of the strained liquid. Bring the liquid to a simmer and whisk in 2 tablespoons cold butter off heat to enrich the sauce. If you prefer a thicker sauce, make a slurry by mixing 1 teaspoon cornstarch with 1 teaspoon cold water and whisk it into the simmering liquid until slightly thickened, 1–2 minutes.

Slice or shred the rested shoulder clod against the grain. Spoon the hot pan sauce over the meat and garnish with 2 teaspoons chopped fresh parsley. Serve immediately.