180minutes, 150 of them waiting
482Calories
50gProtein
4servings
Two and a half hours in the oven, and a tough piece of shoulder becomes meat that falls apart under a fork. The vegetables join for the last hour and cook in the liquid.
Ingredients
Forservings
- 800 gbeef shoulder
- 500 gPotatoes
- 300 gCarrots
- 200 gOnions
- 200 gPeppers
- 500 mlBeef stock
- 150 mlRed wine
- 30 gTomato purée (2 tbsp)
- 20 gCanola oil (2 tbsp)
- Rosemary, thyme, garlic, bay leaf, salt, pepper
How to make it
- Salt and pepper the meat in large cubes and sear it all over in the oil in an iron pan.
- Fry the onions and tomato purée briefly with it, deglaze with the wine, add the stock, herbs and garlic.
- Braise covered at 160 degrees for an hour and a half.
- Add the potatoes, carrots and peppers in pieces and braise uncovered for another hour, until the meat falls apart.
One tip
Reheated on the second day it is better than on the first.
Nutrition per serving
| Calories | 482 |
|---|---|
| Protein | 50 g |
| Fat | 14 g |
| Carbs | 40 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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