This quarter’s challenge from The Store saw us coming up with a recipe for beef shoulder. Shoulder is full of meaty flavour and lends itself well to a slow braise, a great cut for the winter months when a warming rich stew is what you want. Coming up to the festive period this is an ideal dish, quick to prepare then a case of popping into the oven while you spend time with the family. It is also a recipe that can be easily multiplied if you happen to be feeding a crowd.
When we were first given the cut the obvious choice would have been a beef bourguignon or a goulash but there are plenty recipes out there already so we wanted to come up with something a bit different (although this cut would also work with our paprika beef recipe). The first thing that came into my head was of course spice, and specifically warm Chinese spices star anise, sichuan peppercorns, cinnamon. I love the tradition of a roast with all the trimmings but after a couple of days I need a spice hit. This dish works really well served with some steamed rice and our steamed bok choy.
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