Pulled Beef Burger

Season the beef shoulder with salt and pepper, then sear on all sides until a nice crust forms. Separately, sauté the coarsely chopped vegetables.

Transfer everything to a Dutch oven or covered baking dish. Add the garlic, herbs, sugar, tomatoes, pour in a bottle of red wine, and top up with beef broth so the liquid almost covers the meat. If you don't have broth, use water.

Cover and place in the oven at 150°C (300°F) for about 4 hours.

Remove the cooked meat and shred it. Add barbecue sauce and a bit of the braising liquid, mixing well to achieve a juicy texture.