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

4-6

Easy

• 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

1. Prepare the beef neck by patting the beef dry and seasoning generously with salt and pepper. Dust lightly with flour.

2. 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.

3. Render the bacon in the sam pot by cooking the bacon/lardons until browned and crisp. Remove and reserve with the beef.

4. 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.

5. 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.

6. 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.

7. Near the end of cooking, sauté the mushrooms in butter until golden.

8. Combine and stir mushrooms in. Simmer for another 10-15 minutes on the stove to meld flavours. Adjust seasoning.