Slowly roasted beef neck

When my brother cook... - recipe I.

(4 servings)

  • 1 kg beef neck
  • 2 pieces onions
  • 3 cloves garlic
  • 3 stalks celery
  • 2 pieces carrot
  • 2 leafs bay leafs
  • 2 bunches fresh rosemary
  • 3 cofee spoons Dijon mustard
  • 2 cofee spoons tomato paste
  • 0,5 liter beer
  • 0,5 liter beef or chicken broth
  • salt
  • black pepper
  • 3 tablespoons olive oil


Preheat oven to 160 °C

Season the beef neck with salt and pepper. Heat 2 spoons of olive oil in large pot and roast the neck on both sides. Put it aside.

Add another spoon of olive oil into the same pot and roast the onion, garlic and vegetable for 10 minutes. Add the mustard, tomato paste, rosemary, bay leaves and beer and reduce it into half.

Return the beef neck back into the pot, add the broth. Meat is about ¾ covered. Cook it in preheat oven for 6-8 hours.

Put the beef neck aside and press the gravy through a sieve. Reduce it if necessary.

Serve with mashed potatoes.


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Tags: onion, oliveoil, salt, pepper, beef, garlic, carrot, bayleafs, rosemary, mustard, dijon, tomatopaste, beer, broth, potatoes, whenmybrothercook, brothersrecipe