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Beef neck from the casserole

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Ingredients for 8 servings:

  • 3 kg beef (neck)
  • 500 g green beans (jar)
  • 300 g corn
  • 500 g peas
  • 5 bell pepper(s), red
  • 3 onions
  • 1 liter of rosé wine
  • 3 tbsp goulash spice
  • 5 tbsp ketchup
  • 1 tsp salt
  • 5 tbsp oil
  • 1 tube(s) Paprika paste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

simply

Cut the meat into small cubes. In a suitable pan, fry the meat in batches in hot oil until golden brown. Deglaze with the wine. Trim and finely chop the bell peppers, and add them to the meat along with all the other ingredients. Mix everything well and cover the pan. Place in a preheated oven and braise for 2 to 2.5 hours at 150°C. If the liquid is too low, add a little water. This goes best with fresh white bread or rice, but pasta also works well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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