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
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.
Useful gear for this recipe
$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.