Name: Slow cooked Italian style beef shoulder
Prep time: 25 min
Cook time: 300 min
Ingredients: 1.5 kg Beef shoulder (chuck or blade (I am using a 1.5 kilo beef shoulder that I then slice into large steaks to cook low & slow)); 60 ml Olive oil; 500 g brown onion (very finely diced ); 500 g carrot (very finely diced); 500 g celery (very finely diced); 6 garlic cloves (peeled and crushed); 50 ml Italian aged balsamic vinegar; 200-250 g of tomato paste; 500-600 ml approx of passata or sugo (available at all supermarkets); A bottle (750 ml full-bodied Italian red wine, such as a Chianti); 1 handful Italian flat-leaf parsley