Beef Shoulder in Tomato Sauce

Beef shoulder is an affordable, lean, but tough enough meat that is recommended to be stewed, and the longer the better. With enough patience, it will reward you: slowly melting in the sauce, the meat will literally bloom and become fragrant and tender. You just need to help him. It seems to us that a sweet-sour-spicy mixture of peppers, tomatoes and spices always suits a beef shoulder: both in the form of a marinade, in which the meat is cooked, and in the form of a sauce, with which it is served. The result of all efforts is a satisfying and at the same time not a heavy meat dish for the whole family, for which a green salad just asks.

Ingredients

• 1.5-2 kg of beef shoulder pulp in one piece
• 800 g chopped tomatoes in their own juice
• 1 large red bell pepper
• 1 large onion
• 1 large carrot
• 6-8 cloves of garlic
• half a small lemon
• olive oil
• 1 tbsp. l. dry provencal herbs
• salt, freshly ground black pepper

Directions

1. Preheat oven to maximum temperature with top-bottom setting. Rub the spatula generously with salt and pepper, and place on a wire rack lined with oiled foil. Place in the oven for 20 minutes.
2. Cut the bell peppers in half lengthways and remove seeds, stalks, and soft partitions. Cut the peppers into medium pieces. Peel and chop the carrots, onions and garlic in the same way.
3. Cut the lemon and the peel into small pieces. Pass vegetables and lemon through a meat grinder or whisk with a blender in mashed potatoes, adding a little water.
4. Mix vegetable puree with tomatoes in your own juice. Season with pepper, salt, dry herbs and stir. Pour the mixture into a deep baking dish.
5. When the meat is roasted in the oven, place it in the tomato sauce, pour the sauce on all sides, and close tightly with a lid or foil. Reduce the oven temperature to 160 ° C. Cook 1 tsp.
6. Gently turn the meat over in the sauce, stir the sauce itself. Close again, bake for 1 hour. Repeat, adding water if necessary, bake for 1 hour more. Serve hot with sauce.