Beef Shoulder Clod
Bos taurusClinical Encyclopedia
The beef shoulder clod is a large cut of meat from the shoulder area of the cow, known for its rich flavor and tenderness when cooked properly. It is often used for slow cooking methods such as braising or roasting.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best cooked slowly at low temperatures to enhance tenderness and flavor; marinating before cooking can also improve taste.
Smart Selection & Storage
Choose cuts that are bright red with a good amount of marbling for flavor and tenderness. Avoid cuts that appear brown or have excessive liquid in the packaging.
Store in the refrigerator if using within a few days, or freeze for longer storage. Wrap tightly to prevent freezer burn.
Myths vs Realities
MythBeef is unhealthy and should be avoided.+
MythAll beef is the same.+
MythCooking beef at high temperatures is always better.+
Healthy Recipes
Herb-Crusted Beef Shoulder Clod with Quinoa Salad
This flavorful herb-crusted beef shoulder clod is paired with a refreshing quinoa salad, making it a perfect healthy meal packed with protein and fiber.
- 2 lbs beef shoulder clod
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup parsley, chopped
- Juice of 1 lemon
- 1. Preheat the oven to 375°F (190°C).
- 2. Rub the beef shoulder clod with olive oil, then season with rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- 3. Roast the beef in the oven for 1.5 to 2 hours or until it reaches your desired doneness.
- 4. While the beef is roasting, cook quinoa in vegetable broth according to package instructions.
- 5. In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, parsley, and lemon juice. Mix well.
- 6. Slice the beef and serve it alongside the quinoa salad.
Slow-Cooked Beef Shoulder Clod Tacos
These slow-cooked beef shoulder clod tacos are tender and flavorful, served with fresh toppings for a healthy twist on a classic dish.
- 3 lbs beef shoulder clod
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 8 corn tortillas
- 1 avocado, sliced
- 1 cup shredded cabbage
- 1/4 cup cilantro, chopped
- Lime wedges for serving
- 1. In a slow cooker, combine beef shoulder clod, chili powder, cumin, smoked paprika, onion, garlic, and beef broth.
- 2. Cook on low for 8 hours or until the beef is tender and easily shredded.
- 3. Shred the beef with two forks and mix it with the juices in the slow cooker.
- 4. Warm the corn tortillas and fill each with shredded beef, avocado, cabbage, and cilantro.
- 5. Serve with lime wedges on the side.
Beef Shoulder Clod Stir-Fry with Broccoli and Bell Peppers
This colorful stir-fry features tender beef shoulder clod with vibrant vegetables, making for a quick and nutritious meal.
- 1 lb beef shoulder clod, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, sliced
- Cooked brown rice for serving
- 1. In a bowl, marinate the sliced beef with soy sauce and sesame oil for 30 minutes.
- 2. Heat a large skillet or wok over medium-high heat and add the marinated beef, cooking until browned.
- 3. Add broccoli, bell peppers, garlic, and ginger, stir-frying for about 5-7 minutes until the vegetables are tender-crisp.
- 4. Serve the stir-fry over cooked brown rice and garnish with sliced green onions.
Grilled Beef Shoulder Clod with Chimichurri Sauce
This grilled beef shoulder clod is bursting with flavor, complemented by a zesty chimichurri sauce for a healthy and delicious meal.
- 2 lbs beef shoulder clod
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1. Preheat the grill to medium-high heat and season the beef shoulder clod with olive oil, salt, and pepper.
- 2. Grill the beef for about 20-25 minutes per side, or until it reaches your desired doneness.
- 3. In a blender, combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and olive oil. Blend until smooth.
- 4. Slice the grilled beef and serve with chimichurri sauce drizzled on top.
Beef Shoulder Clod and Sweet Potato Hash
This hearty hash combines tender beef shoulder clod with sweet potatoes and spices for a nutritious breakfast or brunch option.
- 1 lb beef shoulder clod, cooked and diced
- 2 large sweet potatoes, diced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 eggs (optional)
- 1. In a large skillet, heat olive oil over medium heat and add diced sweet potatoes. Cook until tender, about 10-15 minutes.
- 2. Add onion and cook until translucent, then stir in the diced beef, smoked paprika, salt, and pepper.
- 3. If desired, create wells in the hash and crack an egg into each well. Cover and cook until the eggs are set.
- 4. Serve warm and enjoy!
Beef Shoulder Clod Lettuce Wraps
These fresh lettuce wraps are filled with savory beef shoulder clod and crunchy vegetables for a light and healthy meal.
- 1 lb beef shoulder clod, cooked and shredded
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 carrot, shredded
- 1 cucumber, julienned
- 1 red bell pepper, sliced
- 1 head of butter lettuce, leaves separated
- Chopped peanuts for garnish
- 1. In a bowl, mix shredded beef with soy sauce and hoisin sauce until well combined.
- 2. Lay out lettuce leaves and fill each with a portion of the beef mixture, carrot, cucumber, and bell pepper.
- 3. Garnish with chopped peanuts and serve as a refreshing meal.
Beef Shoulder Clod and Vegetable Soup
This nourishing soup features tender beef shoulder clod and a variety of vegetables, perfect for a comforting and healthy meal.
- 1 lb beef shoulder clod, diced
- 6 cups low-sodium beef broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1. In a large pot, brown the diced beef shoulder clod over medium heat, then remove and set aside.
- 2. In the same pot, add onion, garlic, carrots, and celery, cooking until softened.
- 3. Return the beef to the pot, add broth, tomatoes, thyme, salt, and pepper, and bring to a boil.
- 4. Reduce heat and simmer for 1-2 hours until the beef is tender and flavors meld.
Beef Shoulder Clod and Cauliflower Rice Bowl
This healthy bowl features seasoned beef shoulder clod served over cauliflower rice, topped with fresh vegetables for a low-carb meal.
- 1 lb beef shoulder clod, cooked and sliced
- 1 head of cauliflower, grated into rice-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup bell peppers, diced
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1. In a skillet, heat olive oil and sauté grated cauliflower for about 5-7 minutes until tender. Season with garlic powder, onion powder, salt, and pepper.
- 2. In a separate pan, warm the sliced beef shoulder clod until heated through.
- 3. Assemble the bowl by placing cauliflower rice at the bottom, topped with beef, bell peppers, and avocado slices.
- 4. Garnish with fresh cilantro before serving.
Beef Shoulder Clod and Spinach Stuffed Peppers
These colorful stuffed peppers are filled with a savory mixture of beef shoulder clod and spinach, making for a nutritious and satisfying meal.
- 4 bell peppers, halved and seeded
- 1 lb beef shoulder clod, cooked and diced
- 2 cups fresh spinach, chopped
- 1 cup cooked brown rice
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix diced beef, spinach, brown rice, marinara sauce, Italian seasoning, salt, and pepper.
- 3. Stuff each bell pepper half with the beef mixture and place in a baking dish.
- 4. Top with shredded mozzarella cheese and bake for 25-30 minutes until the peppers are tender and the cheese is melted.
Frequently Asked Questions (FAQ)
What is beef shoulder clod?
Beef shoulder clod is a cut of meat from the shoulder of the cow, known for its flavor and tenderness.
How should I cook beef shoulder clod?
It is best cooked slowly using methods like braising or roasting to ensure tenderness.
Is beef shoulder clod healthy?
It is a good source of protein and essential nutrients, but should be consumed in moderation due to its fat content.
Can I grill beef shoulder clod?
Yes, it can be grilled, but it is recommended to marinate it first and cook it over indirect heat.
What are the best seasonings for beef shoulder clod?
Common seasonings include garlic, rosemary, thyme, and black pepper, which enhance its natural flavors.
How long does it take to cook beef shoulder clod?
Cooking time varies, but it typically takes 3-4 hours at low heat for optimal tenderness.
What is the nutritional value of beef shoulder clod?
It contains approximately 250 calories, 26g of protein, and 17g of fat per 100g serving.
Can I use beef shoulder clod for stews?
Yes, it is an excellent choice for stews due to its rich flavor and ability to become tender when cooked slowly.