Bondiola al Horno — Print Recipe

A large cut of beef shoulder marinated in garlic, herbs, and red wine, then slow-roasted for hours until fork-tender and deeply caramelized. A beloved Sunday roast tradition.

Ingredients

1.5kg beef shoulder roast
6 cloves garlic, sliced
1 cup red wine
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
2 onions, quartered
2 carrots, cut in chunks

Instructions

1 Make deep incisions all over the beef shoulder and insert garlic slices into each cut. Rub the entire surface with olive oil, oregano, smoked paprika, cumin, salt, and pepper.
2 Place the seasoned meat in a roasting pan. Pour the red wine around it and scatter the onion quarters and carrot chunks around the meat. Cover tightly with a lid or foil.
3 Roast at 160C for three and a half to four hours, basting the meat with the pan juices every hour. The meat should become very tender and easily pull apart with a fork.
4 Remove the lid for the last thirty minutes to allow the surface to caramelize and develop a dark, flavorful crust.
5 Let the meat rest for fifteen minutes before slicing or pulling apart. Serve with the pan juices strained and spooned over the meat.

Did You Know?

In Argentine Spanish, when something is very easy, people say 'es una bondiola', comparing it to the simplicity of putting a roast in the oven and letting time do the work.