Slow-Roasted Beef Shoulder (Winter Recipe)

The Cut That Makes the Meal

A beef shoulder is tough, flavorful, and unforgiving if cut wrong. Done right, it delivers deep flavor and fall-apart texture — but it starts with proper prep.

What You’ll Need

1. 1.8–2.2 kg beef shoulder

2. Coarse salt & black pepper

3. Garlic cloves (crushed)

4. Fresh rosemary or thyme

5. Olive oil

The Prep — Where the Knife Matters

1. Trim & Portion

Use a Chef Knife to trim excess surface fat and silver skin. Clean edges mean even cooking and better seasoning penetration.

2. Separate Muscle Groups

Follow the natural seams with a Cleaver Knife. Long strokes, full control. This prevents tearing and keeps the fibers intact.

3. Power Cuts 

For thick sections or connective tissue, use a Hammer. Weight does the work — clean breaks, no hacking.

Cooking Method 

1. Preheat oven to 160°C / 325°F

2. Season aggressively on all sides

3. Sear hard in a heavy pan until browned

4. Transfer to a roasting dish, add herbs & garlic

5. Cover and roast 3–4 hours until fork-tender

6. Rest 20 minutes, then slice against the grain

This meal doesn’t need tricks — just time, heat, and the right steel.

If your knife struggles here, it’s time to upgrade.