Beef shoulder with lingonberry sauce
4 servings
120 minutes
Beef shoulder with lingonberry sauce is a refined combination of rich meat flavor and the tangy acidity of lingonberries. Russian cuisine is renowned for its ability to highlight the natural flavors of ingredients, and this recipe is a vivid testament to that. The veal shoulder, infused with the aromas of paprika and Adyghe salt, is slowly baked in foil, preserving its juiciness. The lingonberry sauce adds a noble tartness, creating an exquisite contrast. After baking, the meat develops an appetizing crust, while fresh cucumber slices refresh the dish upon serving. This is the perfect treat for a festive table or a cozy family dinner, emphasizing the richness and depth of Russian gastronomic traditions.
1
Wash and dry the meat.
2
Sprinkle the meat with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
3
Sprinkle the meat with ground paprika.
- Ground paprika: to taste
4
Coat the meat with lingonberry sauce.
- Lingonberry sauce: to taste
5
Wrap the meat in foil and place it in a parchment-lined dish.
6
Place the meat in a preheated oven at 200 degrees.
7
After 1 hour, take the meat out of the oven and unwrap the foil.
8
Remove the meat from the foil and place it in a form on parchment.
9
Place in the oven at 180 degrees.
10
Take the meat out of the oven after 15 minutes. Garnish with cucumber slices for serving.
- Cucumbers: 1 piece
