Beef neck stew
Description
The recipe won't take much time. I present to you an original and simple way to prepare neck roast. The cooking process can be conditionally divided into several steps. First, prepare a mustard sauce. Then work on the meat—process the neck, coat it with the sauce, wrap it up, and sear it in a skillet. The wine sauce is made from vegetables and dry wine. The final step is baking the roast in the oven. Garnish the finished dish with fresh herbs to your liking. Good luck! Serve hot.
Instructions
- 1
Step 1
Let's prepare the mustard sauce. Finely chop the onion and basil.
- 2
Step 2
Mix the onion and basil with six tablespoons of mustard, honey, and one egg.
- 3
Step 3
Using a knife, cut open the pork neck and unfold it into a single layer.
- 4
Step 4
Generously coat the neck with mustard sauce, top with sliced marinated cucumbers, and sprinkle with thyme and rosemary.
- 5
Step 5
Return the neck to its original position. To prevent the meat from falling apart, secure it with strings.
- 6
Step 6
Now sear the meat on all sides in a frying pan.
- 7
Step 7
Finely chop the vegetables: onion, carrot, and leek.
- 8
Step 8
Sauté them in the same pan used for the meat.
- 9
Step 9
Pour the vegetables with two glasses of dry red wine and one glass of water, let it simmer for a minute.
- 10
Step 10
Place the meat in a baking dish, and pour the vegetables with wine over it.
- 11
Step 11
Cover the pan with foil. Bake for 2 hours at 160 degrees.
- 12
Step 12
After 2 hours, remove the pan from the oven and take off the foil.
- 13
Step 13
Cut the meat into pieces.
- 14
Step 14
Place the stew on a plate and pour the sauce over it.