“An amazing dish of oven-roasted beef shoulder that promises a feast of meat flavors!”
Original Recipe Author
Are you in the mood for some serious cooking? Get your gloves out, prepare your spices, and let’s cook a beef shoulder clod!
Cooking meat clods is never easy—they need a long time to marinate, and they take even longer to cook until they’re soft and tender. But that euphoric kick that hits you when you first taste the meat? There’s nothing like it!
Prepare your things, and let’s make this beef shoulder clod recipe! It takes a long time, but it’s worth every minute.
Beef Shoulder Clod Recipe
- 5½ lbs. frozen shoulder roast (2½ kg)
- 6 garlic cloves (sliced)
- Coarse black pepper
- 8 garlic cloves (sliced)
- Whole black pepper
- 2 tbsp. grainy Dijon mustard
- Olive oil (for mixing with the spices to create a pasty texture)
- A handful of kosher salt
- 1 purple onion (cut into quarters)
- 2 medium-sized white onions (cut into quarters)
- 1 tomato (halved)
- 5 medium-sized carrots (peeled)
- Black pepper
- Soup mix for extra flavor (optional)
- Here’s how to make an oven-roasted beef shoulder clod. It takes some effort to make, but the results are nothing short of magical!
- Mix all the roast seasoning ingredients in a small bowl. Then, take the frozen shoulder out of the freezer and rub it thoroughly with the seasonings. Make sure to cover all sides.
- Put the roast in a large plastic container, and pour some beef broth over it. Then, close the lid and leave it.
- Allow the meat to marinate in the liquid for three days. Each day, flip the shoulder over at least three times, so it gets marinated thoroughly and from all sides.
- When it’s time to cook the shoulder, turn the oven on to the broil setting at the highest temperature.
- While the oven heats, line a baking pan with parchment paper, then put the roast gently over it. Put the pan in the oven, and let the shoulder get dark from all sides.
- While the shoulder is in the oven, prepare the roaster with some oil. When the oil heats, sear all vegetables, then add the spices and stir. Don’t leave the mixture without stirring to avoid burning it.
- Take the roast out of the oven and to the roaster, covering it with boiling water until ¾ of its height.
- Sprinkle some kosher salt, then cover the roaster with a lid until the mixture inside boils.
- When you bring the water to a boil, lower the heat and let the roast cook slowly.
- Every now and then, use a spoon to baste the shoulder with the sauce to make sure the meat comes out flavorful.
- Check whether the roast is ready using a fork. If the fork sticks easily into the meat, it’s probably ready for eating. It shouldn’t be hard to get the fork inside.
- When the meat is ready, turn the roaster off, then take the roast out using a straining spatula.
- Prepare a wide double-strip of aluminum foil, then put two parchment sheets over it.
- Place the roast in the center of the parchment paper, then wrap it well and twist the sides like you’d twist a candy wrapper. Make sure the foil is tight around the parchment-covered meat, then leave it to lose its heat slowly.
- When the roast cools down, which will probably be after a couple of hours or more, put it in the fridge for a few hours. It’s also best to leave it overnight for the best results.
- Meanwhile, get back to the sauce in the roaster and strain it. Store it in a plastic container and put it in the fridge overnight.
- On the next day, take the sauce out and boil it in a large pot.
- Afterward, take the roast out and unwrap it. Then, put it on a slicing board and slice it into medium-thick pieces, or in the thickness you prefer.
- Put the roast slices in the pot with the sauce. Add pomegranate sauce for a slightly acidic twist, along with a tablespoon of honey.
- Put the pot on low heat and let the roast pieces cook until they become soft and hot enough for serving.
- Taste to see if you need to add any more seasoning, then serve and enjoy!
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This Beef Shoulder Clod Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!