How to Braise a Shoulder/Arm Roast
Shoulder/Arm Roast
Beef shoulder roast is a cut of beef that comes from the chuck section, which is located in the shoulder and neck area. The shoulder roast is broken down into smaller cuts, such as the chuck roast.
The beef shoulder roast is a relatively tough cut of meat.
Therefore braising is a popular cooking method because it involves cooking the meat slowly in a flavorful liquid, (such as beef broth or red wine), until it becomes tender and falls apart.
Leftover beef shoulder roast can be used in a variety of dishes, such as soups, stews, and casseroles. It can also be sliced thinly and used in sandwiches, or chopped and used as a topping for salads or baked potatoes.
Recipe Ingredients:
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1 bone-in pork shoulder roast (about 4-5 lbs)
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2 tablespoons olive oil
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Salt and pepper
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2 onions, chopped
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4 garlic cloves, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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2 cups chicken or beef broth
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1 cup dry red wine
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2 bay leaves
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2 sprigs fresh thyme
Cooking Utensils
Braising a roast typically requires a few key kitchen utensils to ensure that the meat is cooked properly.
Use these Utensils:
Dutch Oven or Heavy-Bottomed Pot:
The pot should be large enough to hold the roast and the braising liquid, with some extra room for the liquid to boil and simmer.
Tongs:
Tongs are a useful tools. They allow you to grip the meat firmly without piercing it and losing any of the juices.
Wooden Spoon or Spatula:
Used to stir the braising liquid and scrape up any browned bits from the bottom of the pot, which will add flavor to the dish.
Meat thermometer:
Used to check internal temperature of the roast to ensure that it is cooked to the desired level of doneness.
Oven Mitts:
Essential for handling the hot Dutch oven or pot, as well as for removing the roast from the oven once it is done.
Strainer:
Used to remove any solids from the braising liquid before using it to make a sauce or gravy.
Recipe Instructions:
Step 1: Preheat your oven to 325°F (160°C).
Step 2: Pat the pork shoulder roast dry with paper towels and season it generously with salt and pepper.
Step 3: Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork shoulder roast on all sides until browned, about 8-10 minutes.
Step 3: Remove the pork shoulder roast from the pot and set it aside on a plate.
Step 4: Add the onions, garlic, carrots, and celery to the pot and sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Step 5: Add the chicken or beef broth and red wine to the pot, scraping up any browned bits from the bottom with a wooden spoon.
Step 6: Add the bay leaves and thyme to the pot, and then return the pork shoulder roast to the pot, nestling it in the liquid and vegetables.
Step 7: Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the pork shoulder roast for 3-4 hours, until it is very tender and falling off the bone.
Step 8: Remove the pot from the oven and let the pork shoulder roast rest for 10-15 minutes before carving and serving.
Step 9: Strain the cooking liquid and vegetables through a fine-mesh strainer to make a flavorful sauce to serve alongside the pork.
Enjoy your delicious braised pork shoulder roast!