Shoulder with red wine sauce

Did you know that when prepared correctly, shoulder transforms into a true delicacy? Today, we’re going to explore a special recipe for shoulder with red wine sauce, grapes, rustic potatoes, and Brussels sprouts, which promises to impress even the most discerning palates. This recipe combines traditional cooking techniques with a gourmet touch, resulting in a sophisticated and delicious dish.

Ingredients

• 1 kg Shoulder Estância 92
• 2 cloves of garlic
• 1 tablespoon of salt
• 1/2 teaspoon of black pepper
• 2 tablespoons of vinegar
• ½ cup of oil
• 2 cups of hot water
• 2 cups of red wine
• 1 cup of crimson or victory grapes
• 1 teaspoon of cornstarch
• 1 cup of Brussels sprouts, halved
• 1 asterix potato, cut into wedges and pre-cooked

Preparation:

Crush the garlic and mix it with the salt, black pepper, and vinegar to form a paste. Then, season the meat with this paste.

Heat the oil in a cast-iron pot over high heat. When it’s very hot, carefully place the meat in the pot. Then, let it fry for a few minutes; afterward, turn the meat to sear all sides.

Heat the water. When the meat is well browned, lower the heat, add a little hot water, and cover the pot. As soon as the liquid evaporates, turn the meat and repeat the process until the water is used up.

Tip: You’ll know the water has evaporated when the oil becomes clear and stops “sizzling.”

Be careful when adding water to the pot, as the oil can boil up. Step away from the stove a bit and, once the boiling subsides, cover the pot.

When you’re done with the water process, turn off the heat and remove the oil from the pot, keeping the meat inside.

Reignite the heat; then, add the red wine and grapes, and let it simmer for about 5 minutes over low heat.

Next, dissolve the cornstarch in 2 tablespoons of water and add it to the sauce, stirring to thicken it slightly. Finally, turn off the heat and let it rest for 5 minutes.

Meanwhile, in a skillet over medium heat, add a drizzle of olive oil, then add the Brussels sprouts and potatoes. Lightly brown them for about 4 minutes on each side, seasoning with salt and black pepper to taste.

Now that you know all the secrets to preparing a delicious shoulder with red wine sauce, grapes, rustic potatoes, and Brussels sprouts, you’re ready to impress your guests with a dish that’s pure flavor and sophistication. Enjoy!