Happy Fathers day weekend ahead.

Please find below, a wonderful slow cooked Italian style beef shoulder recipe. It is glorious.

I also filmed a video that you can cook along with. This is just $10 for a fun cook along. Click here to purchase & access. It will include:

What’s included:

• A pre-recorded video with Nellie cooking slow-cooked beef shoulder.
• A shopping list for you to shop for the ingredients will be sent to you shortly after purchase.
• A recipe will also be sent to you, shortly after purchase – along with the video link so you can cook this beautiful dish anytime.

You might fancy a fun cook along yourselves this week or weekend ahead.

Nellie

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Slow cooked Italian style beef shoulder

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Course: Dinner, Lunch, Main Course

Cuisine: Italian

Prep Time: 30 minutes minutes

Cook Time: 3 hours hours

Servings: 8 people

Calories: 584kcal

Author: Nellie Kerrison | Relish Mama

Equipment

• Oven

Ingredients

• 1.5 kg Beef shoulder chuck or blade, slice into thick steaks
• Olive oil or extra virgin olive oil - a good slug
• 500 g brown onion finely diced
• 500 g finely diced celery
• 500 g carrot super finely diced
• 6 garlic cloves peeled and crushed
• 60 ml Italian aged balsamic vinegar
• 200-250 g of tomato paste
• 500-600 ml approx of passata or sugo
• A bottle 750 ml full-bodied Italian red wine, such as a Chianti
• A small handful of Italian flat-leaf parsley

Instructions

• Heat the olive oil in a large pan and add onion, carrot and celery and fry gently for approximately 5 – 8 minutes. They must be soft and aromatic. You’re creating the base of a beautiful dish. Don’t rush things.
• Add the garlic and fry for a further 1 minute to infuse the flavours.
• Add the vinegar to help with a little magical depth & zing as well as lifting the wonderful base flavours up from the pan.
• Create little ‘pockets’ amongst the cooking aromatics and add the beef. Salt both sides and cook to seal on both sides.
• Add the tomato paste and stir through to combine.
• Add the passata or sugo and stir to combine.
• Add the wine and simmer gently to allow the alcohol to evaporate a little.
• Stir in the roughly chopped parsley.
• Cover with a lid or double layer of foil on 160oC. Simmer for anywhere between 3-6 hours preferably in your oven, but the stove top will suffice. Your beef is ready when the beef will pull apart/ shred with two forks, with ease.

Notes

Video link as an optional extra is $10 for a fun cook along. Click here to purchase & access.

You might fancy a fun ook along yourselves this week or weekend ahead.

Nutrition

Calories: 584kcal | Carbohydrates: 28g | Protein: 58g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 1816mg | Fiber: 6g | Sugar: 15g | Vitamin A: 11433IU | Vitamin C: 23mg | Calcium: 116mg | Iron: 8mg