Products:
- 1.5 kg. beef shoulder
- 6 cloves of garlic
- 1-2 carrots
- pepper
- salt
- 2 tsp paprika
- 3 tbsp. beef tallow
- 3 bay leaves
- 200 ml. quality red wine
- 100 ml. water
Method of preparation:
Clean the beef shoulder of tendons and membranes. Using a sharp knife, make deep cuts in different places and insert chopped garlic cloves. Sear all the meat well on both sides. Sprinkle with pepper and salt. Coat well with red pepper. Drizzle with the melted tallow and add a few bay leaves. Finely chop the carrots. Pour in red wine and a little water. Close the lid and place the yen pot in the cold oven. Heat to 200 degrees and bake for one hour, then reduce the oven to 160 degrees and bake for another two hours.
Slice the meat and serve with a garnish of your choice.