Shoulder

This cut comes from the forequarter. It is very tender, juicy meat and is very good for making steaks, steak tartare and roasts. For roasting, it is good if it has a good layer of fat, as it is a fat with superb quality and gives it more flavour.

Cachopo of ox shoulder, filled with blue cheese and caramelised onion

Ingredients (Serves 2): 400 g ox shoulder 50 g blue cheese 50 g mozzarella 1⁄2 onion Breadcrumbs, flour, egg

Preparation: It is very important to clean the meat by removing the layer of exterior fat and nerves. Once the cut is clean, cut it into half-centimetre fillets. If you have a meat hammer, beat the meat to break up the fibres. Once the fillet is ready, place a little blue cheese, mozzarella and caramelized onion in one half and close it like a book. Flour the closed fillet, then dip it in egg and breadcrumbs. Fry it in oil at 180 ° C.