Recipes

Beef Neck Bourguignon

Packed with more flavour than you might initially think, our Beef Neck Bourguignon is a real hearty supper. A good source of zinc, selenium, vitamin B12, phosphorus, vitamin B6 and iron, Beef Neck has a high level of collagen (making the bones even more desirable). Pair with steamed rice, a dollop of sour cream and a good helping of parsley for the perfect rich and tender Beef Neck Bourguignon.

21 December 20221 MIN

Time

3-4 hrs

Serves

Ingredients

Field & Flower Beef Neck on the Bone (454g)
SPRING Bone Broth - Beef Tea (500g)
2 tbsp flour (for dusting)
Field & Flower Dry Cured Smoked Streaky Bacon Lardons (200g)
2 large onions, diced
2 carrots, sliced into rounds
3 cloves garlic, minced
2 tbsp tomato paste
750ml red wine
Sprig of fresh thyme

Instructions

Prepare the beef neck by patting the beef dry and seasoning generously with salt and pepper. Dust lightly with flour.
In a heavy Dutch oven/casserole dish, heat the oil/butter over medium/high heat. Brown the beef neck pieces well on all sides. Remove and set aside.
Render the bacon in the sam pot by cooking the bacon/lardons until browned and crisp. Remove and reserve with the beef.
Build flavour base by sautéing the onions and carrots in the bacon fat until softened (about 5 to 7 minutes). Add garlic and tomato paste; cook 1 to 2 minutes until fragrant.
Deglaze the pan by pouring in the red wine, scraping up all the browned bits from the bottom. Let simmer 5 minutes to reduce slightly.
Assemble and braise by returning the beef and bacon to the pot. Add beef stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and transfer to a 160 degrees oven. Cook for 3-3 1/2 hours, until the meat is fall-apart tender.
Near the end of cooking, sauté the mushrooms in butter until golden.
Combine and stir mushrooms in. Simmer for another 10-15 minutes on the stove to meld flavours. Adjust seasoning.