Submitted by: James - Washington, DC

The shoulder tender is already an amazingly tender cut as its name suggests but braised in bourbon this cut literally melts in your mouth. The oak flavor of the whiskey pulls out the natural woody flavors of the portabellas and rosemary. This dish goes great with garlic mashed potatoes and asparagus.

Category:
Main Dish

Ingredients:
2 lbs Shoulder Tender, 2 tbsp butter, 2 cloves garlic, 1 dozen baby portabella mushrooms, 1 large white onion, 2 bay leaves, 2 large fresh rosemary sprigs
1-½ cups Kentucky Bourbon, freshly ground sea salt and pepper (or table salt and pepper) just for added flavor so use the amount you are comfortable with.

Instruction:
Preheat the oven to 350 degrees. On the stove top set a large dutch oven or oven-safe pan with cover to high heat. Melt the butter and add the garlic and onions. Coat the meat with salt and pepper and place in the pan. Brown both sides about 2-3 minutes each. When browning the second side of the meat add the baby portabellas for the remaining 2-3 minutes. Add the bourbon and bay leaves. Pull some of the rosemary leaves and sprinkle into the broth, place the rest of the rosemary sprigs on top of the meat. Bring to a boil then cover and place in the oven for 2-3 hours.