Tender Oven-Roasted Beef Shoulder with Potatoes

Season the beef shoulder in a container with wine, rosemary, bay leaves, bouillon cube, salt, and pepper.

Add enough water to cover the meat, cover the container, and refrigerate for a minimum of 12 hours to marinate.

Remove the meat from the refrigerator and allow it to reach room temperature before proceeding.

Arrange the onions on the bottom of the roasting pan and place the beef shoulder on top.

Place the potatoes around the sides of the meat inside the roasting pan.

Place the roasting pan in a preheated oven at 400°F (200°C) and roast for a minimum of 2 hours, or until the meat is golden brown and cooked to your desired doneness.

Serve the meat accompanied by the roasted potatoes, onions, and a serving of toasted cassava flour.