Beef Shoulder with Mustard Sauce

Peel onions, carrots and celery, cut into cubes. Rinse meat, pat dry and season with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Remove from the pan and saute vegetables until golden brown in the same pan. Deglaze pan with broth. return meat to the pan and add enough broth to cover meat about halfway. Cover and braise in preheated oven at 160°C (approximately 325°F) for about 2.5 hours. Turn meat every 30 minutes and add more broth as needed.

Add bay leaf, juniper berries, thyme and pepper to the pan after 2 hours and spread roast with 1-2 tablespoons of mustard.

To check if meat is cooked, insert a meat fork (it should pierce meat easily). Remove roasting pan from the oven, take out meat and wrap in foil. 

Rinse brussel sprouts and score crosswise on the stalks. Cook in boiling salted water for about 8 minutes or until al dente.

Strain sauce through a fine sieve into a small saucepan. Add remaining mustard  and simmer for a few minutes. Remove from heat, add crème fraîche and jelly. Season with salt and pepper.