Culinary Inspirations

Roast beef neck, served on vegetable risotto More recipes
Roast beef neck, served on vegetable risotto Roast beef neck, served on vegetable risotto

Excellent and easy to prepare dish. Roast beef neck, served on vegetable risotto.

 

  • Roast beef neck, served on vegetable risotto 2,5-3 h
  • Roast beef neck, served on vegetable risotto 4-5 persons
  • Roast beef neck, served on vegetable risotto Frying
Ingredients
  • about 1.5 kg of boneless neck – Qulinary Feast
  • 2 shallots
  • 2 carrots
  • 2-3 g of fresh thyme
  • ½ of leek
  • 2 cloves of garlic
  • 50 g of butter
  • 150 ml of vegetable stock
  • 0.5 kg of risotto rice
  • 700 ml of vegetable stock
  • 2 shallots
  • 50 g of grated parmesan
  • 100 g of seasonal vegetables
  • 50 g of butter
  • 100 ml of dry white wine
  • salt, freshly ground pepper
Cooking instruction
  • Preparation of the meat:
    Sprinkle the meat carefully with salt and pepper. Chop the garlic and thyme finely, rub into the meat. Cut the carrot, leek and shallot into thick slices. Place the seasoned meat in an oven-proof dish and arrange the sliced vegetables on top. Pour the vegetable stock over the meat. Place the butter on top. Cover with a well-fitting lid and roast in oven preheated to 170°C for about 2-2.5 hours, until the meat is tender. Cut into thick slices before serving.
  • Preparation of the risotto:
    Dice the shallot finely. Next, in a shallow saucepan, sauté it in butter until soft. Pour in the rice, keep frying for about 1-2 minutes. Pour in a small amount of the white wine and cook for about 1-2 minutes. Stirring constantly, start pouring in the hot vegetable stock and cook until tender. At the end of the cooking process, mix in the butter, parmesan and the vegetables cut into thin strips. Season with salt and freshly ground pepper.
Used product: Beef neck Beef neck

Element cut from upper section of the forequarter. Culinary applications: stewing, especially recommended for cooking goulash.

Beef neck Beef neck See more products