Slow Cooked Neck Of Beef In Red Wine Neck of beef in red wine served with creamy mash potato or polenta

Servings: 4-6

Prep Time: 30 mins

Cook Time: 4-5 hours


900g of beef neck fillet

3-4 tbsp of plain flour (seasoned)

Sea salt and black pepper

3 tbsp olive oil

2 onions, finely diced

2 cloves garlic finely crushed

1 tbsp dried thyme

2 carrots finely diced

2 parsnips finely diced

1 small swede finely diced

600ml beef stock

600ml fruity red wine

1 tbsp tomato puree

1-2 tbsp red current jelly (optional)


Toss the beef in the seasoned flour.

Fry in batches until golden brown add a little more oil as necessary before frying another batch. Transfer each batch to a plate till all done.

Add a little more oil and fry all the vegetables, garlic and thyme for 6-8mins, add the tomato puree and any remaining flour and stir for 2 minutes pour in the red wine and reduce by a third.

Add everything back into the pan along with the stock, red current jelly and a good pinch of salt and pepper, bring to the simmer the cover and cook at 140oC for 4-5 hours or till tender stirring halfway through.

If you find the sauce to thin remove beef, and place on the hob and reduce until sticky.

Serve with creamy mash potato or polenta, crusty bread and a good red wine.