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 sumac

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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

  • Marinade the neck in the brine with the thyme, rosemary, mustard seeds, and orange and lime rind for twelve hours.
  • Preheat the sous vide bath to exactly 85°C.
  • Remove the neck from the brine and pat dry well.
  • Mix the oil with the mustard, honey, and sumac.
  • Rub the beef neck with the oil mixture.
  • Place inside a vacuum sealer bag and pull vacuum.
  • Cook the neck in the sous vide bath for twelve hours.
  • Remove the neck from the water and set aside under pressure.
  • Divide the neck into serving portions.
  • Lightly coat the neck with potato starch and fry in the butter until nice and crispy.

Serving suggestions

  • In a composition with salsify, celeriac, and mustard.
  • In a composition with tart apples, watercress, and potato.

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