Boiled beef shoulder
Source of high-quality protein and iron, boiled beef shoulder supports muscle health and blood formation. Garlic and rosemary add antioxidants and aroma, enhancing the flavor qualities.
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Kitchen: French
1 kg 538 gram
Servings: 3 (1 serving ≈ 108 gram)
Digestion time: 24 hour
Complete protein: ✔
Place the beef (300 g) in a pot and cover it with water (1000 g) so that the meat is completely submerged.
Add rosemary (5 g), garlic (10 g), salt (7 g), and black pepper (2 g).
Bring to a boil, reduce the heat to low, and simmer for 1-2 hours until the meat is tender. For cooking time, aim for the upper limit — 2 hours.
Remove the cooked shoulder from the broth, let it cool slightly, and use it as a standalone meat preparation or as a base for salads.
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