Beef neck is one of the most economical and flavourful braising cuts — packed with connective tissue that transforms into gelatin after hours of slow cooking.
Serves 6 peoplePrep 20 minCook 4 hr
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Ingredients
- 1.5 kg beef neck, cut into 5 cm pieces
- 2 tbsp oil
- 2 onions, diced
- 4 garlic cloves, sliced
- 2 carrots, diced
- 200 ml red wine
- 400 g tinned chopped tomatoes
- 300 ml beef stock
- 2 bay leaves, 1 sprig rosemary
- Salt and black pepper
- Pasta or polenta to serve
Method
- 1Season the beef neck pieces generously. Heat oil over high heat in a casserole and sear the beef in batches until well browned on all sides. Remove.
- 2Reduce heat. Add onions, garlic, and carrots. Cook 8 minutes until softened.
- 3Add wine and reduce by half. Add tomatoes, stock, bay leaves, and rosemary.
- 4Return the beef. Cover tightly and braise at 155 °C for 3.5–4 hours, until the meat is very tender and falling apart.
- 5Remove the beef pieces. Reduce the sauce slightly if needed. Return the beef, season, and serve with pasta or polenta.
Chef's tip
Ask your butcher to cut the neck into manageable pieces — it is a tough cut to portion at home and they will do it far more cleanly.