Beef shoulder fillet braised in olive oil with vegetable-cranberry vinaigrette

01. December 2016

Vitrifeu: For 4 persons

Preparation time: 40 minutes
Cooking time: 4 hours 30 minutes


  • 1 kg beef shoulder
  • 150 g onions, peeled
  • 2 cloves of garlic, peeled
  • 50 g olive oil
  • 100 ml white port
  • 4 sprigs thyme
  • Salt, freshly ground pepper

Preparatory work

  • Dice onions finely
  • Slice garlic finely


Heat 3 tbsp of olive oil in the pot roast tin, brown the meat seasoned with salt and pepper evenly and remove.
In the same pot roast tin, fry the onions and garlic for 1-2 minutes in the remaining oil. Then deglaze with port and reduce by half.

Add the remaining olive oil, meat and thyme, cover and place in a pre-heated oven.  Cook until tender at 160°C for approx. 3-4 hours (meat must fall away from the meat fork). Whilst braising, turn the meat several times and spoon the liquid over it.

Ingredients Vegetable-Cranberry Vinaigrette

  • 60 g carrots, peeled
  • 60 g celeriac, peeled
  • 60 g leek, green, washed
  • 60 g dried cranberries
  • 40 g white balsamic vinegar
  • Salt, freshly ground pepper

Preparation Vegetable-Cranberry Vinaigrette

Dice the carrots, celeriac and leek finely.

As soon as the meat is tender, remove from tin and keep warm.

Place the pot roast tin on the hob and add all the vinaigrette ingredients. Cook the vegetables in the braising liquid until soft and then season to taste with salt and freshly ground pepper.

Slice up the meat and pour over the warm vinaigrette.


Serve with potato-mascarpone purée and market vegetables.

Braise beef should fillet on low at 80°C for approx. 8 hours. The joint is cooked gently and is therefore juicier with less weight loss.

Rudolf Lehmann

Beef shoulder fillet braised in olive oil with vegetable-cranberry vinaigrette

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