Slow-roasted beef neck
Ingredients for 2 servings:
- Beef neck 500 g / 1 pc.
- Shallots 2 pcs.
- Garlic 3 pcs.
- Tomato pulp 250 g
- Red wine 200 ml
- Salt pinch
- Pepper pinch
- Olive oil 3 tablespoons
- Wheat flour 2 tablespoons
- Bay leaf 4 pcs.
- Beef broth 250 ml
- Allspice 4 pcs.
Preparation:
- Season the meat with salt and pepper, then roll in flour.
- Heat the pan, add olive oil and fry the meat for 3 minutes on each side. Then pour in the red wine, and after a while the beef broth. Simmer for another 3 minutes.
- Place the ingredients in an ovenproof dish. Add the peeled vegetables, tomato pulp, bay leaves and allspice.
- Place in the oven and bake according to the instructions on the display.
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