for 4 person

Rub

2 tsp	smoked paprika
1 tsp	garlic powder
1 tsp	onion powder
1 tsp	sugar
½ tsp	chilli powder
1 ½ tsp	salt
½ tsp	black peppercorns, crushed
850 g	beef shoulder fillet

Sauce

2 ½ dl	beef stock
1 dl	balsamic vinegar
1 ½ tbsp	liquid honey

To braise in the oven

½ tbsp	Maizena cornflour
1 tbsp	water

To serve

4 sprig

thyme, leaves torn off

How it's done

Rub

In a small bowl, mix the paprika with all the other ingredients up to and including the pepper. Rub the mixture into the meat, cover and marinate in the fridge for approx. 8 hrs. or overnight.

Sauce

Pour the stock, balsamic and honey into the roasting tin, add the meat.

To braise in the oven

Cover and cook for approx. 4 hrs. in the lower half of an oven preheated to 120 °C. Turn the meat, cover and finish cooking for approx. 2 hrs. Remove the meat from the tin, wrap tightly in foil, leave to rest for approx. 30 mins. Mix the cornflour with the water, add to the sauce, mix well, reduce to approx. 300 ml for approx. 10 mins.

To serve

Pull the meat apart with two forks, return to the hot sauce, add the thyme, mix. Plate up the pulled beef.

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