$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
AI-generated illustration of the dish
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
What to ask for
This recipe calls for Beef neck. Can't get it where you are?
Ingredients & method
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.
Cook this well
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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.
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