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.

3-4 hours

3-4

Easy

• Field & Flower Beef Neck on the Bone (454g)
• Field & Flower Beef Bone Broth (324g)
• Field & Flower Dorset Sea Salt, pinch of
• Red cooking wine, bottle
• Shallots, roughly chopped
• Mushrooms, roughly chopped
• Carrots, roughly chopped
• Garlic, crushed
• Sprig of rosemary
• Sprig of thyme

To serve:
• Steamed rice
• Sour cream
• Parsley

1. Pre-heat the oven to 200°C/180°C fan/gas mark 6.

2. Sweat the chunky onions, carrots and garlic in an oven-proof heavy based pan for around 5-10 minutes.

3. Remove the veg from the pot. Add the beef and brown all over with plenty of flaked Dorset Sea Salt.

4. Deglaze the pan with most of the bottle of wine and reduce by half.

5. Once reduced, add a pint of rich beef stock, and a sprinkle of rosemary and thyme.

6. Add your veg back into the pot, put the lid on and cook in the oven for 3-4 hours until the meat is fork tender.

7. Remove the big neck bones and any smaller bones and toss in the chopped mushrooms. Put back into the oven for 15 minutes with the lid off.

8. Serve with steamed rice, a dollop of sour cream and lots of parsley.