This beef is delicious. I’m letting it simmer uncovered so the sauce thickens, then I’ll refrigerate it overnight to remove excess fat from the liquid.

3 lbs bone-in beef shoulder, cut into 1-1 1/2″ cubes (I picked this up at a Halal butcher)

salt and pepper

butter or other fat

2 stalks celery, finely chopped

1 medium red onion, diced

4 tsp. minced garlic

6 ounces dry white wine

1/2 a tomato, diced

Season the beef with salt and pepper.

Heat the butter in a large pot.

Brown the beef in batches until all sides are nicely browned. Set aside.

Add the onion and celery. Cook for a couple minutes. Add the garlic and cook briefly.

Add the wine and bring to a boil. Simmer for a few minutes.

Add the beef back to the pot, as well as any liquid that has accumulated.

Bring to a boil, reduce heat to low, cover and simmer for 2-3 hours or until the beef is very tender. Remove the lid and continue simmering until it thickens, thicken it with a bit of guar or xanthan gum, or let it be brothy. Reheats well.

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