Serves 8-10 Ingredients: 2 boneless beef shoulders (approx. 1.750 kg + or -) 2 onions (finely chopped) 1 tbsp crushed garlic 4 leek heads with fresh greens (coarsely chopped) 4 medium-sized carrots (scrubbed or peeled, sliced) 1 large potato (peeled, largely cubed) 1 cup dry red wine 1 tsp tomato paste 1 tbsp balsamic vinegar 1 tbsp pomegranate molasses 2 tbsp olive oil 2 tsp butter Salt + pepper + thyme + turmeric + 7 spices + wooden stick of cinnamon + sweet paprika Method: Heat an empty, wide, high-edged saucepan on high. Pat dry beef shoulders with kitchen paper towels then gently place them apart into hot pan, to sear, by rolling them gently over all sides in saucepan until they change colour. Remove them onto a plate aside. Add oil and butter to saucepan. Lower heat to medium. Stir in onion to slightly brown. Add leek, garlic and carrot. Stir in all seasoning; except salt, until fragrant. Add wine, tomato paste, vinegar and cover. Bring to the boil. Gently layer shoulders back into saucepan. Cover and lower heat to minimum low. Beef will release its waters within almost half an hour. Using a pair of tongs, turn shoulders occasionally, lest they stick to the base; making sure each time to layer them upon a bed of the vegetable assortment. Allow to braise until past its halfway cooking time; (approximate full cooking time five to six hours); then add salt (to taste) and prepared potato. Continue braising until beef is well done. Stir in molasses for the final fifteen minutes. Remove away from heat. Allow beef to rest in pan for a few minutes, before serving. Remove cinnamon stick. Slice and serve roast with its sauce and vegetables combined, served aside with creamy mashed potatoes.
