Braised beef shoulder

at a glanceingredients flow right into the finished dish

1 kg

beef shoulder

lard, for searing

400 ml

chicken bouillon

1½ tbsp

gochujang

1 tbsp

harissa powder

cumin, slightly more than planned

1 tsp

Mexican oregano

apple cider vinegar, a small splash

1 tbsp

maple syrup, for the finishing sauce

butter, for the finishing sauce

clean and lightly season…

mix bouillon

add hot liquid…

check

shred beef

finish reduced sauce

Not in the grid because no step names them: cinnamon Jack Daniel's, salt and black pepper.

Grid inferred from the written steps.

clean and lightly season the beef, then sear it hard on every side in lard1 kgbeef shoulderlard, for searing
mix the bouillon, whiskey, gochujang, harissa, cumin, oregano, vinegar and remaining aromatics400 mlchicken bouillon1½ tbspgochujang1 tbspharissa powdercumin, slightly more than planned1 tspMexican oreganoapple cider vinegar, a small splash
add the hot liquid to the pot, cover tightly and braise at about 130–145 °C for 3.5–5 hours
check with a fork; it is ready when it pulls apart easily
shred the beef and reduce some braising liquid separately until it coats the meat
finish the reduced sauce with maple syrup and butter, then toss the beef through it1 tbspmaple syrup, for the finishing saucebutter, for the finishing sauce

the settled favorite used cinnamon whiskey, then added roasted garlic, smoked paprika, onion powder, maple syrup and butter while reducing
the oven was started late and ran hot, but the beef still became pull-apart tender

400–450 ml braising liquid → about 800 ml chicken bouillon — add 2 tbsp ACV, 1 tbsp brown sugar, 1 tbsp soy, 1 tbsp Worcestershire, 1 tsp fish sauce and 1–2 tbsp gochujang
barbacoa sauce → strained consommé — reserve most of the liquid for dipping; reduce about 200–300 ml with butter for the meat

spiced whiskey braise → white wine, mustard and bouillon — add 2 onions, garlic, tomato paste, 1 tbsp mustard, 200–300 g carrots and 400–500 g potatoes