step 1
Sauté Beef Neck (3.5 lb) until golden brown, then remove neck bones and reserve.
step 2
In the same pot, sauté Carrots (2 cups) and the Onions (2) until lightly caramelized. Add Tomatoes (2 cups), 2 cups of Merlot (2 cups) and Beef Stock (32 fl oz).
step 3
Return the beef to the pot, season with Kosher Salt (to taste) and Cayenne Pepper (to taste), simmer for about 2-3 hours until meat is very tender, but not falling apart. After 2 hours, adjust seasonings to taste.
step 4
Transfer the meat to another pot, strain enough of the sauce for one portion, then save the rest of the sauce with the vegetables for another dish.
step 5
Add one cup Button Mushroom (1 cup) to the beef. Cover, bring to a simmer, then remove from heat and set aside.
step 6
Slice the Bacon (14 oz) into small pieces and saute until crisp. Add the sliced Onions (2) and sauté until the onions are opaque.
step 7
Slice the Kaiser Rolls (14) into quarters, then slice the quarters into 1/2-inch slices.
step 8
Add 2 cups of Milk (2 cups), lightly mix, make sure all the bread can soak up some of the milk, let rest for 15 minutes. Squeeze out all the milk and discard after 15 minutes.
step 9
Return the bread to the bowl, add the bacon and onions, Fresh Parsley (1 cup), the yolks of 4 Eggland's Best Classic Eggs (4), 2 whole Eggland's Best Classic Eggs (2), kosher salt, Ground Nutmeg (to taste) and Ground White Pepper (to taste) to taste.
step 10
Form tennis-ball size dumplings with the mixture. Simmer in salted water until cooked through, about 25 minutes.
step 11
While the dumplings are cooking, remove the meat from the bones, discard the bones, and return the meat to the mushroom sauce.
step 12
To serve, place one dumpling on a deep plate, surround the dumpling with the meat, mushrooms and sauce, and granish with additional parsley if desired.
