Slow-Cooked Beef Shoulder with Garlic Orzo Recipe

Introduction

This slow-cooked beef shoulder with garlic orzo is the perfect cozy dinner for any night. Tender, flavorful beef braised in herbs and red wine pairs beautifully with creamy, garlicky orzo pasta. It’s comforting, satisfying, and impressive without requiring constant attention.

Ingredients

• 1 kg Beef Shoulder Roast (well-marbled cut like chuck)
• 1 tbsp Kosher Salt (for seasoning)
• 1 tbsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra virgin for best flavor)
• 1 medium Yellow Onion (chopped)
• 4 cloves Garlic (minced)
• 2 tbsp Tomato Paste (cooked briefly)
• 1 cup Red Wine (dry variety like cabernet)
• 2 cups Beef Broth (low-sodium preferred)
• 2 sprigs Fresh Rosemary (can use dried)
• 2 tbsp Fresh Oregano (can use dried)
• 2 leaves Bay Leaves (remove before serving)
• 1 cup Orzo Pasta (to absorb flavors)
• 2 cups Chicken or Beef Broth (based on taste preferences)
• 1 tbsp Lemon Juice (for brightness)
• 1 tbsp Fresh Parsley (chopped for garnish)
• 1/4 cup Grated Parmesan Cheese (for added flavor)

Instructions

1. Step 1: Pat the beef shoulder roast dry and season it evenly with kosher salt and freshly ground black pepper.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef and set aside.
3. Step 3: In the same pot, sauté the chopped onion until softened. Stir in minced garlic and tomato paste, cooking briefly to deepen the tomato flavor.
4. Step 4: Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce for a few minutes until slightly thickened.
5. Step 5: Return the seared beef to the pot. Add beef broth, rosemary sprigs, oregano, and bay leaves. Cover and transfer to a preheated oven to braise at a low temperature until the beef is tender, about 3 hours.
6. Step 6: Meanwhile, in a separate skillet, heat olive oil and sauté minced garlic until fragrant. Add orzo pasta and toast lightly for a couple of minutes.
7. Step 7: Pour in chicken or beef broth and bring to a simmer. Cook the orzo, stirring occasionally, until tender and creamy. Stir in lemon juice for brightness.
8. Step 8: Once the beef is tender, shred or slice it. Serve the beef over the garlic orzo, spooning some of the braising broth on top.
9. Step 9: Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Tips & Variations

• Use a well-marbled cut like chuck for the best flavor and tenderness after slow cooking.
• Substitute dried herbs if fresh are unavailable, but reduce quantities slightly as dried herbs are more concentrated.
• Try adding a splash of balsamic vinegar to the broth for a tangy depth.
• For a richer orzo, stir in a knob of butter or a splash of cream just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to keep the orzo creamy. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts suitable for slow cooking like brisket or short ribs can also work well, though cooking times may vary slightly.

Is it necessary to use red wine?

Red wine adds depth and richness, but you can substitute with extra beef broth or grape juice if you prefer not to use alcohol.

Slow-Cooked Beef Shoulder with Garlic Orzo Recipe

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★★★★★

4.7 from 75 reviews

• Author: Lila
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x

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Description

This Slow-Cooked Beef Shoulder with Garlic Orzo is a comforting and hearty meal perfect for cozy dinners. The well-marbled beef shoulder is seared and braised with aromatic herbs and red wine to tender perfection, served atop flavorful garlic-infused orzo pasta, then garnished with fresh parsley and Parmesan cheese for an irresistible finish.

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Ingredients

Scale 1x2x3x

Beef and Braising Ingredients

• 1 kg Beef Shoulder Roast (Well-marbled cut like chuck)
• 1 tbsp Kosher Salt (For seasoning)
• 1 tbsp Black Pepper (Freshly ground)
• 2 tbsp Olive Oil (Extra virgin for best flavor)
• 1 medium Yellow Onion (Chopped)
• 4 cloves Garlic (Minced)
• 2 tbsp Tomato Paste (Cooked briefly)
• 1 cup Red Wine (Dry variety like cabernet)
• 2 cups Beef Broth (Low-sodium preferred)
• 2 sprigs Fresh Rosemary (Can use dried)
• 2 tbsp Fresh Oregano (Can use dried)
• 2 leaves Bay Leaves (Remove before serving)

Garlic Orzo

• 1 cup Orzo Pasta (To absorb flavors)
• 2 cups Chicken or Beef Broth (Based on taste preferences)
• 1 tbsp Olive Oil (For sautéing garlic and toasting orzo)
• 2 cloves Garlic (Minced, separate from braising garlic)

Finishing Touches

• 1 tbsp Lemon Juice (For brightness)
• 1 tbsp Fresh Parsley (Chopped for garnish)
• 1/4 cup Grated Parmesan Cheese (For added flavor)

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Instructions

1. Season and Sear Beef: Pat the beef shoulder roast dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once hot, add the beef and sear on all sides until deeply browned. Remove beef and set aside.
2. Sauté Aromatics and Deglaze: In the same pot, add the chopped yellow onion and sauté until softened and translucent, about 5 minutes. Stir in 4 cloves of minced garlic and 2 tablespoons of tomato paste; cook briefly until fragrant. Pour in 1 cup of dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
3. Braise the Beef: Return the seared beef to the pot. Add 2 cups of low-sodium beef broth along with 2 sprigs of fresh rosemary, 2 tablespoons of fresh oregano, and 2 bay leaves. Bring to a simmer, then cover the pot with a tight-fitting lid. Transfer to a preheated oven at 160°C (320°F) and braise for approximately 3 hours until the beef is tender and easily pulls apart with a fork.
4. Prepare Garlic Orzo: While the beef is braising, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute. Add 1 cup of orzo pasta and toast, stirring frequently, for 2-3 minutes until slightly golden. Pour in 2 cups of chicken or beef broth, bring to a simmer, and cook uncovered until the orzo is tender and has absorbed most of the liquid, approximately 8-10 minutes. Stir in 1 tablespoon of lemon juice to brighten the flavor.
5. Serve and Garnish: Once the beef is done, remove it from the braising liquid and shred or slice as desired. Plate the garlic orzo, top with the shredded beef, and drizzle some of the braising broth over the dish for extra moisture and flavor. Garnish with 1 tablespoon of chopped fresh parsley and 1/4 cup of grated Parmesan cheese for a savory finish.

Notes

• Using a well-marbled beef shoulder or chuck ensures tender, flavorful results after slow cooking.
• For best flavor, use a dry full-bodied red wine like Cabernet Sauvignon when deglazing.
• The braising liquid can be strained and reduced into a sauce if desired for a richer presentation.
• Orzo should be toasted lightly before cooking to add a nutty flavor and prevent sticking.
• Adjust the seasoning of the orzo with salt and pepper to taste after cooking, as broth saltiness may vary.
• Leftovers reheat well and flavors deepen overnight, making this dish great for meal prep.

• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Slow cooked beef, Beef shoulder recipe, Garlic orzo, Braised beef, Cozy dinner, Comfort food, Oven-braised beef