Ingredients
Check off ingredients as you go
- 1.5 kg (3.3 lb) beef neck (or chuck roast)
- 2 Tbsp oil
- 1 small can tomato paste (2 Tbsp)
- 2 cloves garlic
- 3 onions
- 1 bay leaf
- 3 carrots
- 1 level tsp light brown sugar
- 1 Tbsp balsamic glaze
- 1 heaping Tbsp all-purpose flour (plain flour), optional
- 250 g (9 oz) sliced mushrooms
- hot water
- salt, pepper
In a Dutch oven or pressure cooker, brown the meat in 2 Tbsp oil over high heat.
Meanwhile, slice the onions, and halve the garlic cloves, removing the green germ if needed.
Once the meat is nicely browned, remove it and add the onions, garlic and bay leaf in its place. Let them sweat gently and lower the heat.
Deglaze the bottom of the pot with a glass (200 ml) of water, scraping up the browned bits with a wooden spoon. Add the tomato paste, balsamic glaze and sugar.
Stir again, then return the meat and onions to the pot and add enough water to just cover. Season with salt and pepper. Simmer in the pressure cooker for 1 hour 30 minutes (without a pressure cooker it will take at least 2 hours 30 minutes). The meat should be very tender (a knife should slide out easily). 15 minutes before the end of the cooking time, add the sliced mushrooms and finish cooking. If the sauce looks too thin, stir in the tablespoon of flour and let it thicken a little.
Serve with mashed potatoes.
Tips and variations
- This beef neck goes with all kinds of vegetables: peas, carrots…