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Brasileiro Slow Braised Shoulder

Serves 4 to 6 Entree meat

Brasileiro Slow Braised Shoulder

Brasileiro Slow Braised Shoulder is a staple of Brazilian home cooking, lovingly crafted to bring warmth and comfort to any gathering. This dish, steeped in tradition, is often enjoyed during leisurely weekend lunches, where family and friends come together to savor the depth of flavor that only time can bestow. It's a celebration of simple ingredients, elevated by the care and attention of the cook.

As the lamb shoulder slowly yields to the gentle heat, it transforms into a tender, savory delight. The fat melds with cumin and onions, creating a rich, aromatic symphony that envelops the senses. Served traditionally on a platter for sharing, it invites everyone to partake in its succulent, seasoned perfection.

Ingredients

  • 1.2 kglamb shoulder
  • 2onions
  • 2 tbspoil
  • 1 tspcumin
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning the 1.2 kg lamb shoulder generously with fine sea salt and black pepper, ensuring all sides are evenly coated. Sprinkle 1 tsp of cumin over the meat, massaging it in to enhance the flavor. Let the seasoned meat rest at room temperature for about 15 minutes to allow the flavors to penetrate.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the lamb shoulder in the pot. Brown the meat on all sides, turning it with tongs, until it develops a deep, rich color. This should take about 5-7 minutes per side, and it's crucial for building flavor.
  3. While the lamb is browning, peel and slice 2 onions into thin half-moons. Once the lamb is well-browned, remove it from the pot and set aside on a plate. Add the sliced onions to the same pot, using the residual oil and lamb drippings to sauté them. Stir frequently until the onions become soft and translucent, absorbing the flavors from the pot.
  4. Return the browned lamb shoulder to the pot with the onions. Pour in 500 ml of water, ensuring the liquid comes halfway up the sides of the meat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, allowing the lamb to braise slowly. This process will tenderize the meat, infusing it with the aromatic flavors of the onions and cumin.
  5. Check the lamb shoulder after about 1.5 to 2 hours of braising. The meat should be tender enough to pull apart easily with a fork, and the liquid should have reduced to a flavorful sauce. If the sauce is too thin, remove the lid and let it simmer uncovered for a few more minutes to thicken.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The flavors should be well-balanced, with the cumin and onions complementing the rich lamb. Serve the Brasileiro Slow Braised Shoulder hot, accompanied by rice, fresh bread, or a crisp salad to soak up the delicious sauce.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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