Braised beef neck

INGREDIENTS

  • 1 1/2 lbs beef neck 
  • 1/2 cup diced white onion (about a medium onion)
  • 1/2 cup diced celery (about one and half stalks)
  • 1/2 cup diced carrot (about one large carrot)
  • 1 cup full-bodied red wine 
  • 1 cup chicken or beef broth 
  • 3/4 cup tomato sauce
  • 1 tbsp butter 

Sachet

  • 2 large bay leaves 
  • 1 sprig thyme
  • 2 cloves
  • 1/2 stick cinnamon

METHOD

  1. Brown the beef neck in a heavy bottom pot over medium heat, about 3 minutes per side.  Remove from pot
  2. Add diced vegetables and cook until onion is translucent and celery and carrot are slightly browned, about 5 minutes
  3. Add the tomato sauce, broth, red wine, beef neck and sachet and bring to boil.  Add water if needed to fully cover the beef
  4. Simmer for about 2 1/2 hours, adding water as needed to keep the beef covered
  5. Remove beef and sachet from pot; strain broth and discard vegetables etc
  6. Add beef back to broth and store in fridge overnight.  This will cause the fat to harden at the top
  7. The next day, discard the layer of fat that will have risen to the top.  Pour most of the broth into a frying pan, leaving enough to heat up the beef
  8. Bring the pot with beef to a low simmer
  9. Reduce broth in frying pan over medium heat, until it thickens (about 30 minutes). Whisk in butter
  10. Serve with mashed potatoes, shiitake mushrooms pan-fried with butter, and brussel sprouts 

NOTES

  • The original recipe called for an actual sachet, but cause everything is strained, you can just throw everything in the pot
  • Wine pairing - Côtes du Rhône

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