Beef Clod Roast (Whole Shoulder Clod – Ultra Rare Cut)

Name: Beef Clod Roast (Whole Shoulder Clod – Ultra Rare Cut)
Cuisine: Israel
Ingredients: 8–10 kg Beef clod (whole shoulder clod); 16 tbsp Olive oil; 40 cloves (sliced) Garlic; 12 large (quartered) Onion; 16 sprigs Fresh rosemary; 8 tbsp Paprika (sweet); 6 tbsp Cumin (ground); 10–12 tbsp Salt; to taste Black pepper; 10–12 liters Beef broth; 10 kg (quartered) Potatoes

A recipe from Israel.

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Beef Clod Roast (Whole Shoulder Clod – Ultra Rare Cut)

Nutrition (per serving)

1040Calories

88 gProtein

32 gCarbs

82 gFat

8 gSugar

2000 mgSalt

Ingredients

8–10 kg Beef clod (whole shoulder clod)
16 tbsp Olive oil
40 cloves (sliced) Garlic
12 large (quartered) Onion
16 sprigs Fresh rosemary
8 tbsp Paprika (sweet)
6 tbsp Cumin (ground)
10–12 tbsp Salt
to taste Black pepper
10–12 liters Beef broth
10 kg (quartered) Potatoes

Method

Preheat oven 130°C (265°F).
Slit clod deeply → insert garlic and rosemary.
Rub with olive oil, paprika, cumin, salt & pepper.
Place in enormous braising pan → surround with onions and potatoes.
Pour broth to halfway up meat → cover extremely tightly.
Braise 14–18 hours until meat shreds with a spoon.
Rest 90 min → shred/pull apart → serve with thickened broth, potatoes, and sides.