Beef Shoulder with Roasted Hazelnuts

Season the pieces of beef with salt, sear on all sides in a roasting pan with clarified butter. Then place on a baking tray and set aside. In the roaster now the roughly diced vegetables – carrot, onion, celery and leek – fry well, add paradeis pulp, stir heartily and also advise.

Now fill up with the red wine, bubble, halve the tomatoes and together with the meat, a pinch of salt and bayberries repeatedly in the roaster form. The meat should be generously covered with stew stock d. Add a little water and let it boil repeatedly.

Later, serenity is the best cook!!! The roast in the stove with closed lid at the beginning 75 min with 180 °C circulating air (220 °C with upper-lower heat) properly heat form. This is important for the strong fibers of the beef. Then reduce the heat to 110 °C convection (130 °C for top bottom heat) and cook for a further 3 hours. (Due to the low heat, the roast cooks very gently. It does not become dry, can absorb all the flavors and becomes butter-tender). Later, remove the lid and pierce the center of the roast pieces with a pointed kitchen knife. If it feels like you’re stabbing a room temperature piece of butter, the roast is done.

If it doesn’t, don’t panic, nothing can go crosswise.

Some pieces take a little longer flat. (It’s like us men

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