Slow roasted beef neck with lime oil

Creation by Guus Vredenburg, Food Thing!, Almere, the Netherlands

Slow roasted beef neck with lime oil

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chuck eye roll/beef neck, trimmed and desinewed.



lime oil

Preparation method

  • Sprinkle the beef neck with salt and pepper.
  • Evenly sear the meat in a pan with a little oil.
  • Place in a vacuum bag together with the lime oil and pull vacuum.
  • Cook in pan with water or in a hot water bath at 72°C until the meat is cooked medium rare.
  • Allow to cool. 

Serving suggestions

  • Cut into thin slices as part of a beef vitello tonato or a salad.
  • Cut into thick slices that are seared on the edges as part of a main course. 

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