Gastronomixs

Beef neck cooked sous vide with honey, mustard, and sumac

This piece of meat is cooked low and slow, which allows the sweet and tart flavours of the honey and mustard to completely infuse the meat.

Beef neck cooked sous vide with honey, mustard, and sumacEnlarge

Ingredients

3

kg

beef neck

4

litres

brine (7% salt)

2

sprigs

thyme

2

sprigs

rosemary

20

g

mustard seeds

1

 

orange, rind

1

 

lime, rind

50

ml

neutral oil

100

g

coarse-grained mustard

100

g

honey

10

g

ground sumac

As needed:

 

potato starch

As needed:

 

butter

Preparation method

Serving suggestions

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