Shoulder mouse in red wine and deep smoke

Name: Shoulder mouse in red wine and deep smoke
Ingredients: 1.5 kg Shoulder clod; Butter; 500 g sliced onions; 2 units.items winter carrots; 500 g mini mushrooms; 0.5 units.items Celeriac; 1 units.items Bottle of full-bodied red wine; 4 units.eetlepel Flour; 80 g Tomato paste; 1.5 l Beef broth; 5 units.items Bay leaves; 4 units.items Parsnips; 1 units.items Generous dash Knorr Intense Flavours Deep Smoke; Butter

The shoulder mouse is located under the shoulder blade and has a characteristically long, narrow shape and low fat content.

The long fibers in the shoulder muscle make the meat ideal for slow roasting as a joint, or for use in a stew with red wine and winter vegetables.

Ingredients

1.5kgShoulder clod

Butter

500gsliced onions

2units.itemswinter carrots

500gmini mushrooms

0.5units.itemsCeleriac

1units.itemsBottle of full-bodied red wine

4units.eetlepelFlour

80gTomato paste

1.5lBeef broth

5units.itemsBay leaves

4units.itemsParsnips

1units.itemsGenerous dash Knorr Intense Flavours Deep Smoke

Butter

Preparation

Brown the beef shoulder in butter on all sides and remove from the pan. Tip: do this in several batches to sear the meat nicely.
Add the onions, carrot, mushrooms, and celeriac to the pan and sauté in the remaining fat.
Deglaze with the red wine and reduce until the wine has almost evaporated.
Add the flour and tomato paste and cook briefly.