Super Tender Shoulder Roast with Pearl Onions in Beer Broth

Executive Chef David Blum
This type of roast is very low in fat and highly economical without sacrificing flavor. It soaks up any flavors that it is braised in. By using beer, it gives a light 'ale' flavor note and it gets everyone talking! Guys are eager to help in this recipe regardless their culinary abilities (just have a few extra cans of cold beer)
Serves: 
10

Ingredients

Shoulder Roast - 5 lb
oil - 2 tbsp, canola or vegetable
onion - 1 large, roughly chopped
celery - 3 stalks, roughly chopped
carrots - 2 medium, roughly chopped
beer - 1 litre or 2 cans
chicken stock - 1 litre
rosemary - 6 sprigs
kosher salt - to taste
black pepper - to taste
pearl onions - 2 cups, half peeled

Preparation

Remove roast from package and place onto a towel that can be tossed out afterwards.  Squeeze excess blood from roast.  Season generously on all sides.

 

Place the oil in a preheated wide pot over medium high heat.  slowly place seasoned roast into hot oil and allow to sear all 4 sides (4 min each side).  Don't fiddle or annoy the roast.  After all sides are well browned, add celery, onions, carrots and rosemary.  Allow the vegetables to sweat for approx. 5 minutes.  pour beer and bring to boil.  Boil vigorously until it has reduced to half.  Add chicken stock and pearl onions.  cover and simmer on low heat for 3 hours.

 

Once the time has elapsed.  Remove roast from liquid and let cool until has reached room temperature and refrigerate over night.  Strain braising liquid, boil and reduce liquid by 75% over high heat.

An hour before serving, remove string from chilled roast and slice an inch thick.  Arrange onto oven proof platter and place vegetables atop.  Pour reduced sauce over and cover with foil.  Place into oven for 25 min at 350 degrees and serve.
Serve with some creamy mashed potatoes, some oven roasted root vegetables and a tall pint of the same beer used in your roast!

- See more at: http://kosherscoop.com/2013/09/super-tender-shoulder-roast-with-pearl-onions-in-beer-broth/#sthash.vMU7OvSa.dpuf

Remove roast from package and place onto a towel that can be tossed out afterwards.  Squeeze excess blood from roast.  Season generously on all sides.

 

Place the oil in a preheated wide pot over medium high heat.  slowly place seasoned roast into hot oil and allow to sear all 4 sides (4 min each side).  Don't fiddle or annoy the roast.  After all sides are well browned, add celery, onions, carrots and rosemary.  Allow the vegetables to sweat for approx. 5 minutes.  pour beer and bring to boil.  Boil vigorously until it has reduced to half.  Add chicken stock and pearl onions.  cover and simmer on low heat for 3 hours.

 

Once the time has elapsed.  Remove roast from liquid and let cool until has reached room temperature and refrigerate over night.  Strain braising liquid, boil and reduce liquid by 75% over high heat.

An hour before serving, remove string from chilled roast and slice an inch thick.  Arrange onto oven proof platter and place vegetables atop.  Pour reduced sauce over and cover with foil.  Place into oven for 25 min at 350 degrees and serve.
Serve with some creamy mashed potatoes, some oven roasted root vegetables and a tall pint of the same beer used in your roast!

- See more at: http://kosherscoop.com/2013/09/super-tender-shoulder-roast-with-pearl-onions-in-beer-broth/#sthash.vMU7OvSa.dpuf

Remove roast from package and place onto a towel that can be tossed out afterwards.  Squeeze excess blood from roast.  Season generously on all sides.

 

Place the oil in a preheated wide pot over medium high heat.  slowly place seasoned roast into hot oil and allow to sear all 4 sides (4 min each side).  Don't fiddle or annoy the roast.  After all sides are well browned, add celery, onions, carrots and rosemary.  Allow the vegetables to sweat for approx. 5 minutes.  pour beer and bring to boil.  Boil vigorously until it has reduced to half.  Add chicken stock and pearl onions.  cover and simmer on low heat for 3 hours.

 

Once the time has elapsed.  Remove roast from liquid and let cool until has reached room temperature and refrigerate over night.  Strain braising liquid, boil and reduce liquid by 75% over high heat.

An hour before serving, remove string from chilled roast and slice an inch thick.  Arrange onto oven proof platter and place vegetables atop.  Pour reduced sauce over and cover with foil.  Place into oven for 25 min at 350 degrees and serve.
Serve with some creamy mashed potatoes, some oven roasted root vegetables and a tall pint of the same beer used in your roast!

- See more at: http://kosherscoop.com/2013/09/super-tender-shoulder-roast-with-pearl-onions-in-beer-broth/#sthash.vMU7OvSa.dpuf

Remove roast from package and place onto a towel that can be tossed out afterwards.  Squeeze excess blood from roast.  Season generously on all sides. 

Place the oil in a preheated wide pot over medium high heat.  Slowly place seasoned roast into hot oil and allow to sear all 4 sides (4 min each side).  Don't fiddle or annoy the roast.  After all sides are well browned, add celery, onions, carrots and rosemary.  Allow the vegetables to sweat for approx. 5 minutes.  Pour beer and bring to boil.  Boil vigorously until it has reduced to half.  Add chicken stock and pearl onions.  Cover and simmer on low heat for 3 hours.

Once the time has elapsed.  Remove roast from liquid and let cool until has reached room temperature and refrigerate overnight.  Strain braising liquid, boil and reduce liquid by 75% over high heat.

An hour before serving, remove string from chilled roast and slice an inch thick.  Arrange onto oven proof platter and place vegetables atop.  Pour reduced sauce over and cover with foil.  Place into oven for 25 min at 350 degrees and serve.
Serve with some creamy mashed potatoes, some oven roasted root vegetables and a tall pint of the same beer used in your roast!

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