Beef neck as roast – Rinderhals als Braten
↓Deutsch
This is a preparation of a simple Burgundy roast with the so-called "young bull meat" from the supermarket. The meat becomes very tender due to the long cooking process and the fat deposits prevent it from becoming dry.
Meat that has been aged for at least 3 weeks can certainly be prepared as a steak or as a medium rare roast, similar to an English roast beef. 2 servings Ingredients:
500 g beef neck
3 tbsp neutral oil
1/2 tbsp...