Gastronomixs

Beef neck brawn

This dish reminds Mark of his childhood when he used to eat this on Limburg rye bread with spicy mustard.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Beef neck brawn

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Ingredients

300

g

chuck eye roll/beef neck

500

ml

beef stock

18

g

gelatin

50

g

chioggia beetroot

30

g

red beetroot

30

g

haricots verts

30

g

heritage carrots

3

g

black pepper

100

ml

white wine vinegar

Preparation method

  • Brunoise the beef neck.
  • Cook the meat in the beef stock until done.
  • Add the gelatin to the stock.
  • Brunoise the vegetables into equal sizes.
  • Briefly blanch the vegetables until al dente and add them to the stock.
  • Season to taste with the black pepper and white wine vinegar.
  • Pour the mixture into a terrine and allow to set in the refrigerator. This will take at least four hours.
  • Once set, carefully and thinly slice the brawn with the meat slicer.

Serving suggestions

  • With Limburg rye bread or sourdough bread and a spicy, smooth mustard.
  • Serve with a fresh king crab salad.
  • With coarse piccalilli.

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