Servings: 6
Prep time: 25 minutes
Cook time: 4 to 4½ hours in a Dutch oven or 8 to 9 hours in a slow cooker
Ingredients
For the braise
- 1.5 kg boneless beef shoulder roast
- 30 ml (2 tablespoons) vegetable oil
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 can (341 to 355 ml) of a mild stout-style dark beer
- 500 ml (2 cups) reduced-sodium beef broth
- 90 ml (6 tablespoons) Dijon mustard
- 30 ml (2 tablespoons) brown sugar
- 15 ml (1 tablespoon) herbes de Provence blend
- 1.5 L (6 cups) broccoli, cut into small florets
- Salt and pepper, to taste
For the sauce and garnish
- 30 ml (2 tablespoons) cornstarch
- 45 ml (3 tablespoons) cold water
- 250 ml (1 cup) 15% cooking cream
- 250 g (about 2 ½ cups) strong Quebec cheddar, freshly grated
- 180 ml (¾ cup) store-bought fried onions or fried shallots
Preparation
Cooking in a Dutch oven (in the oven or on the stovetop)
- Preheat the oven to 160 °C (325 °F), with the rack in the center, for oven cooking.
- Pat the shoulder roast dry with paper towels. Season lightly with salt and pepper.
- In a Dutch oven, heat the oil over medium-high heat. Brown the meat on each side, then set aside on a plate.
- In the same casserole dish, sauté the onions for 6 to 8 minutes, until they are golden brown. Add the garlic and continue cooking for 1 minute.
- Deglaze with the dark beer, scraping the bottom of the casserole dish to loosen the cooking juices.
- Add the beef broth, Dijon mustard, brown sugar, and herbes de Provence. Mix well.
Return the meat to the pot and bring to a gentle simmer. Cover and cook in the oven or let it simmer over low heat on the stovetop for 4 to 4½ hours, until the meat falls apart easily with a fork. If cooking on the stovetop, maintain a gentle simmer and check occasionally to make sure the bottom doesn’t burn. - Halfway through cooking, add the broccoli florets around the meat, in the cooking juices. Cover and continue cooking.
- Carefully remove the meat and keep it warm. Leave the broccoli and onions in the cooking juices. Skim off any fat if necessary.
- On the stovetop, bring the cooking liquid to a simmer. In a small bowl, mix the cornstarch with cold water, then stir it into the liquid. Let it simmer for 1 to 2 minutes, until the sauce thickens.
- Add the cream and stir to combine. Remove from the heat, then gradually stir in the grated cheddar, stirring until it’s completely melted. Adjust the seasoning.
- Shred the roast into large pieces and return it to the sauce. Gently reheat as needed, without boiling.
- Divide among soup bowls and garnish with fried onions or shallots just before serving.
Slow Cooker Cooking
- Pat the shoulder roast dry with paper towels. Season lightly with salt and pepper.
- In a Dutch oven, heat the oil over medium-high heat and brown the meat on each side. Transfer to the slow cooker.
- In the same Dutch oven, sauté the onions for 6 to 8 minutes. Add the garlic and continue cooking for 1 minute.
- Deglaze with the dark beer, scraping the bottom of the pan to loosen the cooking juices.
- Transfer the mixture to the slow cooker. Add the beef broth, Dijon mustard, brown sugar, and herbes de Provence.
- Cover and cook on low for 8 to 9 hours, until the meat falls apart easily with a fork.
- Halfway through cooking, add the broccoli florets around the meat, in the cooking juices. Cover and continue cooking.
- Gently remove the meat and keep it warm. Transfer the contents of the slow cooker, including the broccoli and onions, to a casserole dish. Skim off any fat if necessary and bring to a simmer.
- In a small bowl, mix the cornstarch with cold water until smooth. Stir it into the cooking juices and let it simmer for 1 to 2 minutes, until thickened.
- Add the cream and stir to combine. Remove from the heat, then gradually stir in the grated cheddar until it is completely melted. Adjust the seasoning.
- Shred the meat into large pieces and return it to the sauce. Gently reheat as needed, without boiling.
- Serve in soup bowls and garnish with fried onions or shallots just before serving.
