Beef neck braised in St. Idesbald Dubbel with apple syrup

Name: Beef neck braised in St. Idesbald Dubbel with apple syrup
Ingredients: 1.5 kg beef neck in large pieces; Butter; 500 g sliced onions; 2 units.items winter carrots; 4 Flour; 750 ml St. Idesbald dubbel; 1 l beef bouillon; 100 g sun-dried tomatoes in oil; 3 units.items sprig of marjoram; 4 units.items Bay leaf; 1 units.items Garlic bulb; 4 Apple syrup; 1 units.items pearl onions (jar)

The meat from the neck of the beef is quite firm when raw; the right preparation ensures a very tender result.

By taking the time, the meat becomes tender and juicy, resulting in an optimal taste experience. We cook the beef neck with St. Idesbald dubbel beer and apple syrup for a delicious stew.

Ingredients

1.5kgbeef neck in large pieces

Butter

500gsliced onions

2units.itemswinter carrots

4Flour

750mlSt. Idesbald dubbel

1lbeef bouillon

100gsun-dried tomatoes in oil

3units.itemssprig of marjoram

4units.itemsBay leaf

1units.itemsGarlic bulb

4Apple syrup

1units.itemspearl onions (jar)

Preparation

Brown the meat in butter and add the sliced onions and carrot.
Briefly cook the flour and deglaze with the beer.
Add the beef stock until everything is covered.
Add the sun-dried tomatoes cut into strips, marjoram, and bay leaf.
Bring to a boil and let simmer gently for at least 3 hours.
Meanwhile, wrap the whole garlic bulb in aluminum foil and roast for 1 hour in the oven at 180°C.
Cut the top off the garlic bulb and squeeze out the roasted garlic.
Mix the garlic with the apple syrup and add to the pan with the meat.
Add the drained pearl onions at the end of the cooking time.
Season to taste with salt and pepper.