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Ingredients Jump to Instructions ↓

  1. 3 pounds beef neck, cut into vertebrae sections

  2. 2 tablespoons flour

  3. 2 tablespoons olive oil

  4. 2 tablespoons melted butter

  5. Combine:

  6. 2 cloves garlic, chopped fine

  7. 2 teaspoons salt

  8. Juice of 1/2 lemon

  9. 1 bay leaf

  10. 1/2 teaspoon oregano

  11. 1/2 can consomme, undiluted

  12. 1/4 teaspoon black pepper

  13. 6 carrots, sliced lengthwise

  14. 4 turnips, peeled and left whole

  15. 1 can solid pack tomatoes, drained

  16. 1 teaspoon arrowroot, approximately

  17. 3 tablespoons brandy

  18. Dash of grated nutmeg

Instructions Jump to Ingredients ↑

  1. Presoak the pot, top and bottom, in water for 15 minutes.

  2. Dredge the beef neck in the flour, and then place beef in a large frying pan and brown in the olive oil on all sides.

  3. Place the browned beef neck in the pot.

  4. In the same frying pan, combine the remaining flour with the melted butter, garlic, salt, lemon juice, bay leaf, oregano, consomme and pepper.

  5. Simmer until thickened.

  6. Meanwhile, add to the pot the carrots, turnips and drained tomatoes.

  7. Pour the thickened sauce into the pot.

  8. Place the covered pot in a cold oven.

  9. Set temperature to 450 degrees.

  10. Cook for 90 minutes.

  11. Remove pot from the oven and pour off the liquid into a frying pan.

  12. Bring the liquid to a boil and thicken with the arrowroot, then add the brandy and nutmeg.

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