Gastronomixs

Blanquette of beef neck

A classic preparation that is traditionally made with veal. In this preparation, the meat, mushrooms, and roux are not allowed to brown creating a pale end result.

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Serves 4. 

Blanquette of beef neck

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Ingredients

2

kg

chuck eye roll/beef neck, trimmed and cubed

500

g

mirepoix (onion, celeriac, garlic)

1

bunch

bay leaf, thyme, leek, celery stalks

 

 

salt, pepper, juniper berry, clove

2

litres

beef stock

1

litre

cream

500

g

mushrooms

250

g

cocktail onions

150

g

butter

200

g

flour

Preparation method

  • Debone the beef neck and trim the meat.
  • Cut the meat into cubes.
  • Coarsely chop the mirepoix.
  • Tightly tie the celery stalks, leek, and the herbs into a bouquet with some butcher's twine.
  • Bring the stock to the boil, add the meat, and skim off the foam.
  • Add the vegetables, bouquet garni, pepper, salt, clove, and juniper berry.
  • Slowly bring this to the boil and regularly skim off the foam and fat.
  • Quarter the mushrooms and braise in a little butter and white wine without browning them.
  • Peel the cocktail onions, blanch and braise in a little butter, sugar, and water.
  • Once the meat is cooked, remove it from the stock and remove the vegetables and herbs from the liquid.
  • Combine the butter and flour in a large pan and make a blond roux.
  • Add the chilled cream to the stock and strain the roux through a fine-meshed sieve into this mixture.
  • Continue stirring the liquid until a smooth sauce is formed, and make sure not to let the sauce burn.
  • Allow to simmer gently for half an hour and then add the meat, mushrooms, and the cocktail onions. 

Serving suggestions

  • Serve with bread, rice, potatoes, or pasta.

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