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Beef Shoulder with Garlic orzo

Slow-Cooked Beef Shoulder with Garlic Orzo

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 6

Equipment

  • Dutch oven or slow cooker A Dutch oven is ideal for stovetop-to-oven braising, but a slow cooker works just as well for this low-and-slow recipe. If using a Dutch oven, a heavy-bottomed 5–6 quart pot with a lid is perfect.
  • Skillet or sauté pan For cooking the garlic orzo separately.
  • Tongs For turning and searing the beef.
  • Cutting board and sharp knife For chopping vegetables and trimming the beef.
  • Wooden spoon To deglaze the pan and stir the orzo without scratching surfaces.
  • Ladle Helpful when serving the beef with its juices over the orzo.

Ingredients
  

For the beef shoulder

  • 3 pounds beef shoulder roast also labeled as chuck shoulder or arm roast
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 6 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 cup red wine dry variety like cabernet sauvignon or merlot
  • 2 cups beef broth low-sodium preferred
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
  • 2 bay leaves

For the garlic orzo

  • 1½ cups orzo pasta small pasta that looks like large rice grains
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2½ cups chicken broth or beef broth
  • Salt and pepper to taste
  • Juice of half a lemon optional, for brightness
  • Fresh parsley chopped (for garnish)
  • Grated Parmesan cheese optional, for serving

Instructions
 

Prep and Sear the Beef

  1. Pat the beef shoulder dry with paper towels to ensure a good sear. Season all sides generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Once shimmering, add the beef and sear for 4–5 minutes on each side until deeply browned. This step builds the foundation of flavor, so don’t rush it.
  2. Remove the beef and set aside on a plate.

Build the Braising Base

  1. In the same pot, reduce heat to medium. Add chopped onions and sauté for about 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Deglaze the pan with red wine, scraping up the browned bits at the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
  2. Return the beef to the pot. Add beef broth, rosemary, oregano, and bay leaves. Bring everything to a gentle simmer, then cover with the lid.

Braise Until Tender

  1. Place the Dutch oven in a preheated oven at 325°F (163°C). Braise for about 3 hours, turning the beef halfway through. You’ll know it’s done when it’s tender beef that shreds easily with a fork and the sauce has slightly thickened.
  2. Alternative (Slow Cooker): Add all ingredients to your slow cooker and cook on low for 8 hours or high for 4-5 hours.

Cook the Garlic Orzo

  1. About 20 minutes before the beef is ready, start on the orzo. In a skillet, heat olive oil over medium heat. Add minced garlic and stir until just golden and fragrant (about 1 minute). Add the orzo and stir to coat in the garlic oil, toasting lightly for another minute. Pour in the broth and bring to a simmer.
  2. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo pasta is tender and most of the liquid is absorbed. Season with salt, pepper, and lemon juice (if using).

Serve

  1. Remove the beef from the oven and discard bay leaves. Shred or slice the meat as desired. Spoon the garlicky orzo onto plates or into shallow bowls, then top with the braised beef and a generous spoonful of the braising liquid. Garnish with chopped parsley and, if desired, a sprinkle of Parmesan.