The beef shoulder or ‘cappello del prete’ is a lean and versatile cut of meat characterized by a thin connective tissue vein – muscle – that melts during cooking, making it particularly tender and flavorful.
Traditionally cooked whole and perfect for long and slow cooking: the best choice for roasts and braised dishes, boiled and stews, pot roasts and stews.
But it can also be sliced for quicker cooking.
It has the same tenderness as the filet mignon but the connective tissue infiltration makes it tastier.
It’s the right choice when you want to prepare a simple main course.
I bought the sliced beef shoulder and used it to prepare an easy and quick roast that is tender and flavorful.
Serve it plain or accompany it with light sauces.
You can prepare it in advance, the cooked sliced beef shoulder remains tender, and then gently reheat it in the oven or in a pan.
Great for celebrations!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 onion (or shallot)
- 2 stalks celery
- 1 clove garlic
- to taste pumpkin (flesh)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 broth cube (homemade vegetable)
- 2 oz water
- slices beef (beef shoulder)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- rosemary (fresh)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Casserole stone with glass lid
Preparation
Clean and thoroughly wash the vegetables:
– onion or shallot;
– celery stalks;
mixed vegetables in your pantry suitable for oven cooking, I used:
– garlic;
– pumpkin.
You can use the vegetables whole, halved, or coarsely chopped.Line a baking sheet with parchment paper.
Spread the vegetables on the baking sheet.
Sprinkle the vegetables with a pinch of salt and a pinch of pepper.
No oil.Preheat the oven.
Bake in a fan oven at 428°F (220°C) for 20 minutes.Wait for the vegetables to be warm or cold, place them in the blender, and blend.
Prepare a quick vegetable broth.
I dissolved a vegetable broth cube in 2 oz of boiling water.Combine the blended vegetables with the vegetable broth, mix, and let the vegetable sauce simmer and thicken.
In stone casserole with glass lid [alternatively a non-stick pan]
Heat the surface well.
Lay the meat slices without overlapping.
Quickly brown for 1-2 minutes per side.The meat should remain pink and juicy.
With the flame off, season in the casserole with:
– a pinch of coarse salt;
– a pinch of pepper;
– fresh rosemary.Cover with a lid and let rest for 5 minutes: the residual heat completes the cooking without hardening it.
Your easy and quick roast is ready.
simple
Drizzle with the juices released by the meat during cooking and finish with a drizzle of raw extra virgin olive oil.with light vegetable sauce
Let the vegetable sauce simmer and thicken.
Drizzle with the juices released by the meat during cooking, with the vegetable sauce, and finish with a drizzle of raw extra virgin olive oil.or
Let the vegetable sauce simmer and thicken.
Pour it into the casserole over the meat.
Finish with a drizzle of raw extra virgin olive oil.velvety soups
– Light Pumpkin Velouté;
– Light Zucchini Velouté.
Storage, Tips, and Variations
If you have leftovers, you can store them in the refrigerator for 2-3 days in an airtight container.
Reheat in the oven or in a non-stick pan.
FAQ (Questions and Answers)
Can I prepare it in advance?
The sliced beef shoulder remains tender when cooked.
Gently reheat it:
– in the oven at 248°F (120°C) for 10 minutes, with a base of vegetable broth;
– in a pan with a lid over low heat, with a base of vegetable broth.
