Tender Beef Shoulder in Red Wine with Plum Jam

Preparation & Larding

• 1
  Cut the bacon into strips of approx. 1x5 cm and place them in the freezer for about 20 minutes. Cut carrots, celeriac, and parsley root into 1 cm cubes. Roughly chop the onions.
• 2
  Using a narrow knife, make small pockets in the meat and insert the frozen bacon strips. Season the meat generously all around with salt and ground pepper.

Searing & Braising

• 1
  In a large braising pot, heat the lard over high heat and sear the meat until golden brown on all sides. Remove the meat and set aside. Reduce the heat, add the root vegetables to the pot and roast for approx. 4 minutes, stirring frequently. Add the onions and roast for another 1 minute. Add thyme and the remaining spices (peppercorns, allspice, bay leaves) and roast for another minute.
• 2
  Further reduce the heat, stir in the plum jam and tomato paste and roast for approx. 4 minutes. Return the meat to the pot and pour in 700 ml of red wine. Bring to a boil, cover with a lid and let simmer over minimal heat for approx. 75 minutes. Add the remaining red wine (300 ml) and simmer for another 45 minutes until the meat is butter-tender. Turn the meat occasionally during this time.

Finishing the Sauce & Serving

• 1
  Pour in the beef stock, bring briefly to a boil and simmer covered for another 15 minutes. Remove the meat from the pot and let it rest in a warm place. Stir the port wine into the sauce and immediately strain the sauce through a fine sieve into a clean pot. Briefly bring the sauce to a boil and remove from the heat.
• 2
  Cut the cold butter into small cubes and gradually whisk it into the hot (no longer boiling!) sauce. The butter binds the sauce and gives it a wonderful shine. Important: The sauce must not boil afterwards, otherwise it will curdle.
• 3
  Slice the meat and pour the velvety red wine sauce over it. Creamy mashed potatoes are an excellent accompaniment.