Cooking Instructions
1.
Sauté
Beef Neck (3.5 lb)
until golden brown, then remove neck bones and reserve.
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)
.
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.
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.
5.
Add one cup
Button Mushrooms (1 cup)
to the beef. Cover, bring to a simmer, then remove from heat and set aside.
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.
7.
Slice the
Kaiser Rolls (14)
into quarters, then slice the quarters into 1/2-inch slices.
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.
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.
10.
Form tennis-ball size dumplings with the mixture. Simmer in salted water until cooked through, about 25 minutes.
11.
While the dumplings are cooking, remove the meat from the bones, discard the bones, and return the meat to the mushroom sauce.
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.
