Gastronomixs

Roast beef neck

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

Roast beef neck

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Ingredients

1

 

chuck eye roll/beef neck

Preparation method

  • Trim the beef neck and use the lean part of the cut for this preparation. Use the rest of the piece for a blanquette or for stewing.
  • Season the meat with pepper and salt, sear on all sides, and roast in an oven at 95°C with the core temperature set to 55°C.
  • Allow the beef neck to rest for half an hour before slicing and serving. 

Serving suggestions

  • With a mushroom sauce and mashed potatoes mixed with steamed runner beans and semi-dried tomatoes.
  • Serve as a classic main course with Béarnaise sauce and green asparagus.
  • Serve with components of potato, artichoke, onion, mushrooms, aubergine, etc.

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