BEEF NECK RECIPES

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BEEF STOCK RECIPE | EPICURIOUS



Beef Stock Recipe | Epicurious image

Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.

Provided by Stanley Lobel

Yield Makes about 7 cups

Number Of Ingredients 10

4 tablespoons olive or vegetable oil
4 pounds meaty beef bones, such as ribs, shin, neck, or tail
16 cups cold water
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1/2 teaspoon salt

Steps:

  • 1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
  • 2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
  • 3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
  • 4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
  • 5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
  • 6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

EPIC MIXED ROAST | JAMIE OLIVER RECIPES



Epic mixed roast | Jamie Oliver recipes image

Yield 8

Number Of Ingredients 13

3 onions
30 g unsalted butter
30 g dried cranberries
1 lemon
1 bunch of sage (20g)
30 ml cognac
300 g panettone or breadcrumbs
1 large free-range egg
1.2 kg higher-welfare pork belly deboned, skin on and scored
1 x 1.5 kg free-range whole chicken
1 bunch of thyme (20g)
1.2 kg higher-welfare beef topside debone, fat on, rolled and tied
olive oil

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD For the stuffing, peel and finely slice the onions, then place in a large non-stick pan on a medium heat, season, and dry-fry for 15 minutes, stirring regularly. Add the butter and cranberries, finely grate in the lemon zest and squeeze in the juice, then pick, chop and add the sage leaves. Cook for 5 more minutes, or until the onions are soft. Add the cognac, carefully flame it if you wish, then let it cook away, turn the heat off and leave to cool. Once cool, tear in the panettone, add the egg, and scrunch together well. Sit the pork belly skin side down on 4 x 60cm lengths of butcher’s string. Pat over half the stuffing, then roll up and tie to secure, poking any escaped stuffing back in. Pack the remaining stuffing into the chicken neck cavity, then pull the skin back over it and tuck under the bird. Put the thyme into the other cavity, then tie the legs together with string, also tucking in the wings and tying it around the middle. Cover it all and refrigerate overnight. ON THE DAY Get all the meat out of the fridge an hour before you start cooking, rubbing each piece with 1 tablespoon of olive oil and seasoning with sea salt and black pepper. Preheat the oven to 190°C/375°F/gas 5. Roast just the pork in a large roasting tray on the middle shelf for 15 minutes, then add the chicken and roast for another 15 minutes. Add the beef, basting the meats with the tray juices, and roast for 1 final hour, or until everything is cooked through and the juices run clear. Remove the meats to a platter, cover with tin foil and a clean tea towel, and rest for 1 hour. You can use the tray to reheat your gravy – skim off excess fat, then simmer the gravy on a medium-low heat on the hob until hot through, scraping up the sticky bits. Pour any resting juices into the gravy, then remove the string before carving all the meat.

Nutrition Facts : Calories 335 calories, FatContent 17.8 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 34 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre

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