Slow Roasted Beef with Black Mustard Leaf, Pear and Gorgonzola

With a bit of patience you can pull off this ridiculously tasty salad. However first you need to source black mustard leaf which can be a wee bit tricky if you don't have access to a wholesale fruit and vegetable supplier. I recommend you buy a book on foraging and picking your own in a local reserve/park or going online and see if there's a stockist who will deliver, its well worth the hassle. Black mustard leaf when eaten has a intense horseradish like heat that turns into a pleasant lingering bitterness and complements beef, pears and blue cheese.
Acquiring black mustard leaf might be tricky but it's waiting for the beef to slow roast and the jus to reduce that will test your patience, this will give you plenty of time to knock back a bottle of red and read 50 Shades of Grey.  

1.5kg beef shoulder
750ml water
2 tablespoons sea salt
1 teaspoon ground pepper
2 firm pears
200g gorgonzola
60g rocket washed
40g black mustard leaf washed

250ml red wine
50g butter

METHOD:
Place beef shoulder in a deep roasting pan with water and sprinkle over the salt and pepper, cover beef and place in oven to slow roast at 140oC for 2 1/2 hours.
Once beef has cooked pour the roasting juices into a container and place in fridge to cool for half an hour or till the fat has solidified. Leave the beef to stand and cool at room temperature.  Once fat has solidified strain the beef juices away from the fat, place beef juices in sauce pan with red wine and place over a high heat and bring to the boil. Once Jus is boiling turn the heat down to medium and leave to simmer and reduce till a quarter of its original volume. In the mean time core the pears and slice into thin strips. Cube butter and once the jus has reduced stir in butter till just melted and remove from heat.
To construct the salad you can either make individual plates or one large platter, first lay down some rocket followed by slice's of pear. Using 2 forks or clean fingers pull the beef apart and place over salad, then tear black mustard cress and crumble gorgonzola over top of salad. Lastly drizzle over the jus and serve as soon as possible.