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Rugby Lamb

A comforting and hearty dish featuring tender beef shoulder simmered in a rich sauce, perfect for family meals or special occasions.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 kg beef shoulder Trim excess fat and cut into chunks
  • 2 tbsp sunflower oil For browning the beef
  • 2 pcs onions, diced
  • 2 pcs carrots, chopped
  • 3 cloves garlic, minced
  • 500 ml vegetable stock For sauce
  • 2 tbsp tomato purée
  • 2 tsp balsamic glaze
  • 1 tsp dried rosemary
  • to taste Salt and pepper
  • ¼ tsp cayenne pepper Adjust according to taste
  • 2 tsp ground cumin

Method
 

Preparation
  1. Trim excess fat from the beef and cut it into chunks.
  2. Heat the oil in a pot and brown the beef on all sides.
  3. Remove the beef and sauté the onions and carrots for 5 minutes. Then add the minced garlic.
Cooking
  1. Stir in the tomato purée, then add the vegetable stock and balsamic glaze. Allow it to simmer.
  2. Return the beef to the pot, add the dried rosemary, season with salt and pepper, and let it simmer for 2 to 2.5 hours.
  3. After cooking, let the beef rest. If you like, you can reduce the sauce before serving.

Notes

Serve hot with mashed potatoes, rice, or crusty bread. A side of steamed vegetables or fresh salad adds a lovely touch. Leftover Rugby Lamb can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Cool it completely before freezing. For a spicier dish, adjust the cayenne pepper according to your taste. You can add other vegetables like potatoes or parsnips for extra flavor.