Ingredients
- Beef Shoulder Roast: 3-4 pounds
- Apple Cider: 4 cups
- Yellow Onion: 1 large, chopped
- Carrots: 2 large, chopped
- Celery Stalks: 2, chopped
- Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons
- Fresh Thyme: 2 sprigs
- Bay Leaf: 1
Instructions
- Step 1: Preheat oven to 325°F (160°C). Pat the beef shoulder dry with paper towels and season generously with salt and pepper.
- Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef shoulder on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
- Step 3: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the apple cider, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Step 5: Return the beef shoulder to the pot. Add the fresh thyme sprigs and bay leaf. Ensure the beef is mostly submerged in the liquid; add more cider or beef broth if necessary.
- Step 6: Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef is very tender and easily shredded with a fork. Remove from oven, shred the beef and serve with the braising liquid.
Notes
- Store leftover braised beef in the fridge for up to 3 days, submerged in its delicious braising liquid for maximum moisture.
- For best results, gently reheat the shredded beef in a saucepan over medium-low heat with some of the braising liquid, adding a splash of fresh cider if needed.
- Serve this tender beef shoulder over creamy mashed potatoes or polenta to soak up all that flavorful cider-infused sauce.
- To deepen the flavor, try browning the beef shoulder in batches and deglazing the pot with a splash of apple cider vinegar after searing to release even more flavorful fond.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American