This is the delicious dish in which we roast the beef in Italian style, it is easy to cook, in this we this we first clean the beef meat, then we roast the beef in the olive oil, we bake the mushrooms and then we add this to the pot filled with red wine, chopped onions, rosemary leaves, sage leaves, crushed garlic, we boil the whole things and then we add the beef to it, we take out the beef meat, shred it and served it with the bread.
The Step By Step Complete Process To The Delicious Recipe Is Listed Below.
Beef shoulder- 400 gm
Dijon mustard- 2 tablespoon
Oregano- 1 tablespoon
Italian seasoning- 1 tablespoon
Cinnamon powder- 1 teaspoon
Onions- 2 chopped
Garlic- 5 cloves
Rosemary leaves- 1 tablespoon
Sage leaves- 4
Mushrooms- 200 gm
Olive oil- 40 ml
Salt- as per taste
Pepper- 1 teaspoon
Methods Of Preparation-
First you need to take the beef shoulder, clean it in the water, tap it with the kitchen paper, trim the excess fat from it with the sharp knife, now poke the meat, gently with the knife, now take the Dijon mustard paste, add plenty of the oregano and pepper to it, rub this mixture on the beef, leave it for sometime, for marinate it properly.
Take the mushrooms, cut it into quarter, put it in the jar, add some of the olive oil to it, season it with the salt and the pepper, mix it, take the baking tray, place the aluminum foil to it, spread the mushrooms to it, place it inside the oven at 180 degree Celsius for about the 10 minutes, take it out and cool it down.
Now take the onions, peel it and chopped it directly, peel the garlic cloves, crushed it and dice it very fine, do the same with the sage and the rosemary leaves, now take the deep, add the red wine to it, add Italian seasoning to it, add 1 teaspoon of the cinnamon powder to it, add onions, garlic, rosemary leaves, sage, mushrooms to it, season it with the salt and pepper, put it on the low heat and leave it for 20 minutes with the covered lid, stir it mean while.
Take the deep bowl, add the olive oil to it, add the garlic clove in it, fry the garlic in the oil, until it become black, throw it out, place the meat in it, fry it for 4 minutes, so that the skin color will be changed, fry all the meat.
Now take the sieve, sieve out the juice and keep the mushroom aside, now in the same bowl, add the juice, add some the red wine again, season it with the salt and pepper, cover the lid and cook it for about the 50 minutes at very low heat, after 50 minutes, add the hot water to it, now scratch the bottom and mix it with the water to get the thick gravy from it, now add all the mushroom mixture in it, cover the lid and cook it for another 10 minutes.
Now take out the meat to the plate, shred the meat to the serving plate, add the mushrooms to it, pour the gravy on it, sprinkle chopped parsley leaves, garnish it with the mint leaves, cut the slices of the bread and served it. The delicious Italian red wine roast beef is ready to eat.