Salad with slow-cooked beef shoulder


  • 1 kg beef shoulder
  • 5 onion, chopped
  • 50 g ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp canola oil
  • 75 dl Chinese soy sauce
  • 2 tbsp tomato puree
  • 2 lime leaves
  • 1 cube beef stock
  • water
  • salt
  • pepper


  • 1 carrot, peeled and sliced
  • 65 g spinach, a small bag
  • parsley
  • 20 sugar peas
  • 5 dl cashews


  1. Cut the meat into chunks, about 4x4cm. Heat a cast-iron pan with oil on medium-high heat and brown the meat on all sides until they get a nice colour. Set the meat aside on a plate.
  2. Fry onion, ginger and garlic until golden brown.
  3. Return the meat to the frying pan and add soy sauce, tomato puree, lime leaves and the beef stock cube. Add water to just cover the meat.
  4. Bring it to a boil and cover with a lid. Turn the heat down and simmer for 5 hours.
  5. Season with salt and pepper as needed.
  6. Drain and keep the broth as a sauce. Serve the meat and sauce with salad and top with cashew nuts.

Recipe by Evelina Söderholm