Ingredients
Scale
- 4 to 5 lb beef shoulder
- 2 cups fresh apple cider
- 2 cups chicken broth
- 2 tbsp neutral cooking oil
- 1 red onion, cut into thick rounds
- 2 firm apples, peeled and cut into wedges
- 1 tbsp dried minced onion
- 1 head garlic, top sliced away
- 3 rosemary sprigs
- 4 thyme sprigs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Cut the red onion into thick rounds and slice the apples into wedges.
- In a Dutch oven, heat neutral oil over medium-high heat. Season the beef shoulder with salt and pepper, then sear on all sides until browned (about 4-5 minutes per side). Remove from pot.
- Add red onion rounds to the pot, cooking until softened (3-4 minutes). Stir in dried minced onion, garlic head, rosemary, thyme, apple cider, chicken broth, and dijon mustard.
- Return seared beef to the pot along with apple wedges.
- Cover and braise in the oven for about 3 hours or until fork-tender.
- Let rest for 10-15 minutes before slicing and serving warm.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg