The neck is an often forgotten cut of meat because it tends to be muscular, sinewy and tough. However, slow cooking dissolves the collagen, leaving a surprising amount of tender meat with an outstanding flavor. Taken from beef or venison, or from a smaller animal such as lamb, the neck is a rich and flavorful budget-stretcher. Serve neck meat in bowls with warm bread on the side, or incorporate the meat into soups or stews.
Step 1
Rub the neck with cooking oil, then sprinkle it generously with salt and pepper.
Step 2
Coat a roasting pan lightly with cooking oil. Place the neck in the pan.
Step 3
Preheat the oven to 375 degrees Fahrenheit. Place the pan in the oven and roast the neck, uncovered, for about 2 hours. Turn the neck occasionally so the meat browns evenly on all sides.
Step 4
Remove the pan from the oven and add about 1 inch of liquid such as broth, cider or beer. Cover the pan securely. Return the neck to the oven and lower the temperature to 325 F.
Step 5
Add vegetables such as sauteed onions, leeks, garlic, or carrots, if desired. You can also add fry bacon and add it to the roasting pan.
Step 6
Cook the neck until the meat begins to fall off the bone, approximately 4 to 6 hours, depending on the size of the neck. Check the neck at least every 2 to 3 hours throughout the cooking time and add more liquid to replace evaporated liquid. Don't allow the level of liquid to drop below 1/2 inch.
Step 7
Transfer the neck to a plate. Let the meat cool for about 5 minutes, then use a fork to pull chunks of meat from the neck bone.
Step 8
Season the meat to taste before serving.
- You can also cook neck bone in a Dutch oven on the stove top. Brown the meat in hot oil, then add liquid. Bring the liquid to a boil, then reduce the heat to to a gentle simmer. Simmer the meat for 5 to 7 hours, or until the meat falls off the bone.
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