Gastronomixs

Beef neck goulash

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Beef neck goulash

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Ingredients

1

kg

chuck eye roll/beef neck

2

 

cloves

5

 

juniper berries

3

 

bay leaves

4

 

onions, diced

2

cloves

garlic

4

 

red sweet peppers, diced

1

tbsp

paprika

20

g

ground caraway seeds

1

tbsp

tomato purée

200

ml

red wine

100

ml

jus de veau

Preparation method

  • Vacuum pull the beef neck with the bay leaf, juniper berries, and cloves and cook in the steamer at 90°C for five hours.
  • Allow the beef to cool and strain the stock.
  • Briefly fry the garlic and red sweet pepper in a pan.
  • Add the paprika powder, caraway seeds, and tomato purée, quickly heat, and deglaze with the red wine.
  • Reduce, and add the jus de veau and the stock from the meat.
  • Cut the cooled meat into equal-sized pieces and add to the goulash. Season to taste and serve.

Serving suggestions

  • Serve with cooked potatoes, which are also great to add to the goulash.
  • Create a thinner goulash and serve as a soup with some bread.
  • Make a goulash croquette and serve as part of a dish with components of sweet pepper, asparagus, and grilled meat.

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