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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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The texture of beef neck is absolutely stunning. I wish I’d be able to buy just a slab of the meat, without the bones. That would make the perfect goulash or braised roast. In the meantime, I’ll just have to make do with the neck bones and the meat on them. They are of course the same wonderful texture and flavor as a large boneless slab would be, but naturally, the presentation suffers a bit. 😦
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Bon Appétit ! Life is Good !
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Click here for more Beef Neck on ChefsOpinion
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P.S.
These bread dumplings are a typical example of the fact that most savory recipe measurements are at best guidelines. In this case, there are too many possible variables for the ingredients to use ANY measurements. Rather, the measurements are loose guidelines. For dumplings especially, experience is the key to a successful dumpling. As I mentioned in previous posts, most young (or old) cooks and chefs have never perfected the art/craft of proper dumplings for that particular reasons – one needs experience and “feeling” to get the ratios of the ingredients just right. Dumplings of any type (fish, meat, liver, potato, bread, lobster and so forth must be very light without falling apart while cooking. By just following measurements, because of the many and large variables, this is impossible to achieve. One needs practice, practice and practice – THEN one needs feeling, feeling and feeling. I believe the reason why we hardly see dumplings on menus anymore is the same as the reason why most cooks embraced the idiotic habit of eating fish, pork vegetables and other food items “seared on the outside, raw on the inside”, – any moron can achieve that without any skills, knowledge or experience 😦
Anyway, don’t be discouraged if by the first try you don’t succeed, – just put in lots of practice, lots of love and lots of feeling, and soon you too will be able to enjoy homemade dumplings (and properly cooked protein) as often as you crave it 🙂
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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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Semmelknödel – Bread Dumpling
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- saute 20 oz beef neck bones (weight without bones) per person (this was 3.5 lbs total) until golden brown
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- remove neck bones, reserve
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- in the same pot, saute 2 cup carrot pieces and 2 ea onions until lightly caramelized
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- add 2 cup diced tomatoes and 2 cup Merlot
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- add 1 qt beef stock
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- return the beef to the pot, season with kosher salt and cayenne pepper to taste, simmer until meat is very tender, but NOT falling apart (2-3 hours)
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- 2 hours later; check/adjust seasoning
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- remove the meat to another pot, strain enough of the sauce for one portion, safe the rest of the sauce WITH the vegetables for another dish (these veggies are too delicious to discard)
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- add one cup button mushrooms to the beef, cover, bring to a simmer, remove from heat, set aside
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- saute 14 oz of bacon (2 oz per large dumpling)
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- saute until crisp
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- add 2 ea sliced onions
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- saute until onions are opaque
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- slice 14 kaiser rolls into quarters, then slice the quarters into 1/2 ” slices
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- add 2 cups milk
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- lightly mix, make sure all the bread can soak up some of the milk, let rest for 15 minutes
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- after 15 minutes, squeeze out all the milk, discard
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- return the bread to the bowl, add the bacon and onions, 1 cup chopped curly parsley, 4 egg yolks, 2 whole eggs, kosher salt, grated nutmeg and grd white pepper to taste
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- form tennis-ball size dumplings, cook 1 ea half-size dumpling first to check on taste and texture; if falling apart. add panko bread crumbs; if to dense, add milk
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- simmer in salted water until cooked through, about 25 minutes
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- while the dumplings are cooking, remove the bones from the meat,, discard the bones, return the meat to the mushroom sauce
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- place one dumpling into a deep plate, surround the dumpling with the meat, mushrooms and sauce (serves one)
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- Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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- Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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- Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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- Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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- Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)
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