RecipesBeef neck "COUNTRY"
We roll the beef into a cylindrical shape and brush it with a mixture of olive oil and COUNTRY seasoning. Then we let it rest in the refrigerator, ideally until the next day.
Ingredients (what you need)
1 kg beef neck
Country spices
1 can of light beer (1/2 liter)
4 tomatoes
2 onions
2 pickles
1 hard-boiled egg
salt
pepper
instant roux
Recipe steps
We wrap the beef in a cylindrical shape and brush it with a mixture of olive oil and COUNTRY seasoning.
We let it rest in the refrigerator, ideally overnight.
We fill a wet dish with a mixture of beer, onions, and tomatoes, and add the marinated meat.
We slow-cook in a Romertopf for about 2 hours.
After baking, we remove the string from the meat and slice it.
We strain the drippings and mix in two finely chopped pickles and one boiled egg, also finely chopped.
We thicken the sauce as needed with instant roux. We serve rice as a side dish.
Additional information about the recipe Beef neck "COUNTRY"
Beef neck is a highly valued ingredient in Country cuisine. Thanks to its rich meat and juiciness, it is ideal for slow cooking, braising, or roasting. When properly prepared, beef neck breaks down into fibrous pieces that are perfect for various dishes, such as stews or meats with sauce. It is a dish that brings rich flavor and the warmth of home. Beef neck is often served with traditional side dishes, such as potatoes or dumplings, which complement its full taste perfectly.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
