Tomato Rosemary Celery Picnic Shoulder Braise

Ingredients

• 2½ lbPicnic Shoulder
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozCollard Greens
• 1 cupTomato Sauce
• 1 tspRosemary
• 8 ozCelery
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Collard Greens, and prepare the Tomato Sauce, Rosemary, Celery.
2. Keep the raw Picnic Shoulder and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Picnic Shoulder with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Collard Greens, Tomato Sauce, Rosemary, Celery, and Vegetable Broth. Cover and braise in the oven for about 180 minutes until fork-tender and the Picnic Shoulder reaches at least 145°F (62.8°C).
4. Transfer the Picnic Shoulder to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.