Ingredients
- Beef shoulder roast: 3 pounds
- Apple cider: 4 cups
- Yellow onion: 1 large, chopped
- Carrots: 2 large, chopped
- Celery stalks: 2, chopped
- Fresh thyme sprigs: 4
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 325°F (160°C). Season the beef shoulder 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. 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.
- Step 4: Pour in the apple cider, add the thyme sprigs, and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Step 5: Return the beef shoulder to the pot, ensuring it is mostly submerged in the cider mixture. Cover the pot tightly.
- Step 6: Braise in the preheated oven for 3-4 hours, or until the beef is fork-tender. Remove the beef from the pot and let it rest before shredding or slicing. Serve with the braising liquid.
Notes
- Store leftover braised beef in the cooking liquid in the refrigerator for up to 3 days to keep it moist.
- For best flavor, gently reheat the shredded beef in a saucepan with some of the braising liquid over medium-low heat.
- Serve this delicious braised beef over creamy mashed potatoes or polenta to soak up all that flavorful cider sauce.
- For extra depth, try browning the beef with a tablespoon of tomato paste in the last minute of searing, adding a savory note to the braise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American