Gastronomixs

Pulled beef neck

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

Pulled beef neck

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Ingredients

1

kg

chuck eye roll/beef neck

500

g

coarse-grained mustard

500

g

brown caster sugar

Preparation method

  • Vacuum pull the chuck eye roll and cook in the steamer at 90°C for five hours.
  • Remove the meat from the bag and allow to cool.
  • Quickly grill the meat over a hot coal barbecue and shred the meat into long thin strips.
  • Mix the mustard and the sugar and spoon into a hot sauté pan.
  • Cook until everything is properly dissolved and the mixture starts to caramelise.
  • Add (a part of) the sauce to the meat, stir, and serve immediately.

Serving suggestions

  • Serve as a pulled beef sandwich.
  • With fried salsify or celeriac crisps as a snack.

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