The dish that is a MUST cook this fall: Slow and Low Beef Shoulder Roll
Servings: 25-40 depending on size of shoulder. Estimate roughly .6 lbs per person.
Prep Time: 30-45 minutes
Total cooking time: 8-12 hours
Preheat oven to highest setting: 480-500 degrees Fahrenheit.
Turn on the convection fan/oven if you have one.
- 15-25 lbs, untrimmed
- 10 oz. to 2 Cups of coarse Kosher salt or rock salt
Ingredients for paste:
- Garlic (15 cloves, peeled)
- 6 Shallots
- 5 Large sprigs rosemary – picked
- 10 sprigs thyme – picked
- Scant ½ Cup Oil – grape seed oil or a blend of 75% Non-GMO canola with 25% Olive oil
- Place the above in a food processor with a pinch of salt and two pinches of black pepper. Process until ingredients turn to paste.
- Place beef roll into a large deep roasting pan.
- Season the meat on all surfaces with coarse or rock salt so it looks like it was rolled in snow.
- Rub the paste mixture all over the shoulder roll.
- Next, pat on another thick layer of coarse kosher or rock salt.
- Place the shoulder into the roasting pan and set into the preheated oven for 20 minutes. It should form a dark crust.
- Remove the shoulder roll from the oven. Drop temperature to 200 degrees– Turn off convection oven/fans and switch to bake.
Ingredients for Braise:
- 1 bottle of Stoller Family Estate Dundee Hills Pinot Noir
- 10 whole Shallots – peeled
- 3 heads of garlic whole – unpeeled
- 2 oz. Rosemary – stems and all
- 2 oz. Thyme – stems and all
- 6 Bay Leaves – best if fresh
- 10 quarts of chicken stock
- In a stock pot place the Pinot Noir and chicken stock and bring to a boil. (When braising it’s best to start with warm liquid than from cold).
- In the roasting pan, place all herbs and garlic around the beef shoulder, then pour in the stock and wine until it comes to the middle of the meat. (If you prefer, you can use an electric roasting pan. Be sure to keep temperature at 200 degrees).
- Place the roasting pan in the 200 degree oven and cook 8–10 hours.
- After 8-10 hours, remove roast from oven and let rest for 30 minutes
- The roast will have a crackled crust – remove the crust
- With a ladle, skim and throw away the fat from the pan juices. Use the remaining juice to pour over the beef as you serve it, or use the juice to make gravy.
- There’s a slight crust on the roast- pierce through it and the rest should fall apart when pulled with a serving fork.