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need beef shoulder advice

JohnBJohnB Posts: 182
edited 11:58AM in EggHead Forum
I've got a 1.9 lb. beef shoulder roast and would like some advice on what to do with it. My gut instinct is to pound it with my rubber mallet, season it with salt, pepper and Adolph's, sear it on both sides, get it to med. rare and let it sit for a while -- foiled. I know there are low and slow recipes but this is a pretty small piece of meat to do that.

thanks in advance,



  • I think you have a good plan.

    Not sure, but I suspect a low and slow on a beef shoulder may make it a little tough.
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