Slow-Roasted Beef Shoulder with Red Wine Marinade
A tender, melt-in-your-mouth beef shoulder roasted to perfection in a rich marinade of red wine, soy sauce, garlic and onion. This hearty roast fills the kitchen with incredible aromas and is ideal for a relaxed family weekend dinner.
🛒 Ingredients
10 servings
- 2 kg (4.4 lb) boneless beef shoulder
- 200 g (¾ cup) mayonnaise
- Dried parsley to taste
- Coarse salt to taste
- 100 ml (⅓ cup) dry red wine
- 50 ml (3 tbsp) soy sauce
- 1 whole garlic head, finely chopped
- 1 medium onion, finely chopped
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Directions
- 1
Trim the beef shoulder, removing excess fat and sinew.
- 2
In a large bowl, combine mayonnaise, red wine, soy sauce, garlic, onion and dried parsley until well blended.
- 3
Coat the meat thoroughly with the marinade on all sides.
- 4
Season generously with coarse salt on both sides.
- 5
Cover and refrigerate for at least 1 hour to marinate.
- 6
Transfer the beef and all the marinade into an aluminum roasting pan.
- 7
Cover tightly with aluminum foil.
- 8
Roast in a hot oven at 220 °C (425 °F) for approximately 90 minutes.
- 9
Remove the foil and brown the meat on both sides to your liking.
- 10
Rest for 10 minutes before slicing and serving.
💡 Chef's Tip
For maximum tenderness, marinate overnight in the fridge. Serve alongside roasted potatoes or steamed vegetables for a complete meal.
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