Beef Neck And Vegetables Soup

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Beef Neck – probably the most underrated cut of beef overall. Simmered for soup or braised in red wine sauce, the texture and taste of this cut is only surpassed by beef shank. On top of that, since few people use it, it is the cheapest of all beef cuts, pound for pound. I hope it stays under-appreciated by most folks for much longer, so I can buy it often and in large quantities without breaking the bank 🙂
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Bon Appétit ! Life is Good !
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Click here for more Beef on ChefsOpinion
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Bella’s Portion

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: simmer 3 lbs of beef neck in 4 qt of lightly salted water

: simmer until the meet is tender

: remove the beef from the soup, remove and discard the bones (at this point, there should be about 1 qt of stock left, if not, adjust by reducing the liquid or adding water

: cut the meat into bite size pieces

: add 4 small sliced carrots, simmer until the carrots are soft, add 1 ea diced avocado and 1 ea diced tomato to the soup, simmer for 1 minute, remove from heat, season with cayenne pepper and grated nutmeg to taste; check/adjust seasoning

: add blanched broccoli to a soup plate

: top with blanched cauliflower

: top with 1/4 of the meat, sprinkle with sliced scallions and grated parmesan (optional), place the plate with in a 200F degree oven to warm everything through (or use Microwave); to serve, add the piping hot soup; serves 4

: Beef Neck And Vegetables Soup

: Beef Neck And Vegetables Soup

: Beef Neck And Vegetables Soup

: Beef Neck And Vegetables Soup

: Bella’s Portion

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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3 comments

My mom used to make soup like that but there was never that much meat and a lot more water, but it was delicious just the same.

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Yes Anneli, same her 🙂
The times have been good to us.
Life is Good !
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https://chefsopinion.org/2015/03/21/mama-tillys-quer-durch-den-garten-eintopf/

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I was lucky enough to grow up in a house with a stockpot, and my grandmother used to take me to the butcher (food rationing was continuing) to get bones for that pot. The soups and stews produced therefrom affected my menu preferences, considerably.

This is a very interesting soup, but one for colder weather, methinks: London is currently sweltering with temperatures in the nineties, high humidity and no domestic air conditioning. It won’t last, of course, but rainfall is down by over 80% this month, and the farmers are concerned. Our houses tend to be built to retain heat rather than to lose it, so I think that I will keep this recipe until normal weather is resumed

The beef joint would be excellent, I agree.

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