How to make
Clean the fat from the clod and sprinkle it well with salt and pepper. With a sharp knife, make lots of cuts on the surface of the beef and fill them with thin pieces of garlic and carrots.
Put the spiked beef in a greased glass cook pot, top with a trickle of olive oil and smear it evenly with the mixed paprika (to taste) and mustard. If you have carrots and garlic remaining, distribute them around the meat, lightly crush the bay leaves and pour on the water and wine.
Put the lid on the pot and bake the shoulder at 390°F (200 °C) for about 1 hour and 15 minutes. If it's not ready, keep baking, it depends on the meat. Serve the beef shoulder cut into servings and a garnish of steamed potatoes and vegetables.
