Beef neck roast? What in the world??? That is what I was thinking when I saw it too. We got it from our local farmer when we bought 1/4 cow and I wasn’t sure what to do with it. I saw online somewhere to cook neck low and slow, so I figured it would be good to braise.
And it sure was good! Better than good actually. Neck isn’t the most tender part of the animal. It is actually very sinewy. But when you braise it for several hours it breaks all of that down and makes a very cheap cut of meat into a mouthwatering, melting off the bone meal.
I’ve talked about braising meat before in my post, How to Braise Meat. If you have never braised meat before, you can check that out for the basic process.
I used the same recipe that I normally use, but this time used red wine instead of white. Also, I started it the day before, braised it for about 4 hours, put it in the fridge, and took it out the day of and braised it for an additional 2 hours. 6 hours in total. That made it a pretty easy meal the day of since all I had to do was put it on the stove!
Homemade beef stock works really well in this recipe. If you don’t have any though, store-bought will work fine, or you can even just use water.
The hubby and I ate this braised beef neck roast with mashed potatoes and sauteed carrots.
- 1 stalk celery
- 1 carrot
- 1 shallot
- 4 garlic cloves
- 3½ lbs beef neck roast
- 2 tablespoons rendered pork fat (or olive oil)
- 1 cup dry red wine
- 4 cups beef stock or broth
- 1 bay leaf
- 1 sprig thyme
- salt and pepper to taste
- finely chop the celery, carrot, shallot, and garlic. Or pulse in a food processor (I used my Vitamix)
- season the meat with salt and pepper
- heat rendered pork fat/oil on medium-high heat. Add the meat and cook on all sides until seared. Don't move the meat around while it is cooking, just flip it when it is done browning. If you try to move the meat and it sticks to the bottom, it means it is not done browning yet.
- remove meat from heat and set aside
- add the vegetables to the pot and cook, stirring occasionally, until browned, 6-7 minutes.
- add the wine, bring to a simmer, and cook until reduced by half, 1-2 minutes.
- add the bay leaf and thyme
- add the meat back to the pot along with any juices that may have accumulated
- add the beef stock. It is okay if it doesn't completely cover the meat, as long as the meat is about ¾ covered
- bring liquid to a boil
- reduce heat to low and gently simmer, with the cover very slightly ajar
- simmer for several hours until the meat is falling off the bone
- serve and enjoy your gourmet meal!
Have you ever had neck roast before? How did you make it?