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RECIPE
18 INGREDIENTS12 STEPS3hr 30min

Braised Beef Neck in Merlot Mushroom Sauce with Bread Dumpling

The texture of beef neck is absolutely stunning, pair it with some bread dumplings soaked in flavorful sauce and you are good to go!
Braised Beef Neck in Merlot Mushroom Sauce with Bread Dumpling Recipe | SideChef
The texture of beef neck is absolutely stunning, pair it with some bread dumplings soaked in flavorful sauce and you are good to go!
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
3hr 30min
Total Time
$9.91
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
3.5 lb
Beef Neck
2 cups
Carrots , chopped
2
Onions , roughly chopped
2 cups
Tomatoes , diced
2 cups
Merlot
32 fl oz
Beef Stock
to taste
to taste
Cayenne Pepper
2
Onions , sliced
14
Kaiser Rolls , sliced
2 cups
1 cup
Fresh Parsley , chopped
4
Eggs , separated
to taste
Ground Nutmeg
to taste
Ground White Pepper
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Nutrition Per Serving

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CALORIES
1691
FAT
65.3 g
PROTEIN
100.8 g
CARBS
165.4 g

Cooking Instructions

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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 Mushrooms (1 cup) to the beef. Cover, bring to a simmer, then remove from heat and set aside.
Step 6
Slice the Wright® Brand Smoked 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 Eggs (4) , 2 whole 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.
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Nutrition Per Serving
Calories
1691
% Daily Value*
Fat
65.3 g
84%
Saturated Fat
24.5 g
123%
Trans Fat
1.1 g
--
Cholesterol
411.6 mg
137%
Carbohydrates
165.4 g
60%
Fiber
10.2 g
36%
Sugars
17.5 g
--
Protein
100.8 g
202%
Sodium
1977.2 mg
86%
Vitamin D
1.2 µg
6%
Calcium
474.6 mg
37%
Iron
20.3 mg
113%
Potassium
1620.0 mg
34%
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