Beef neck in spicy marinade, baked in a sleeve
8 servings
65 minutes
Beef neck in spicy marinade, baked in a sleeve - is a true embodiment of culinary art where each ingredient complements and reveals the depth of the meat's flavor. This recipe combines the richness of spices and sauces to create a rich, piquant taste with a slight spiciness. The marinade with soy sauce, Dijon mustard, sriracha and wasabi adds Eastern notes to the dish while tomato paste and red wine vinegar provide a pleasant tanginess. Baking in a sleeve preserves the juiciness and tenderness of the beef allowing flavors to penetrate the meat making it melt-in-your-mouth tender. This dish is perfect for a festive dinner or cozy family evening especially when paired with roasted vegetables or potatoes. Cook with love and enjoy every bite!
1
In a deep bowl, combine tomato paste with mustard oil.
- Tomato paste: 65 g
- Mustard oil: 1.5 tablespoon
2
Add a mix of ground peppers.
- Ground pepper blend: 0.5 teaspoon
3
Then add Dijon mustard.
- Wholegrain Dijon mustard: 2 tablespoons
4
Pour in the soy sauce.
- Soy sauce: 1.5 tablespoon
5
Add sriracha.
- Sriracha: 2 tablespoons
6
Add wasabi.
- Wasabi: 1 teaspoon
7
Add wine vinegar and mix thoroughly.
- Red wine vinegar: 1 tablespoon
8
Place the meat in a baking sleeve, generously coating it with the prepared sauce.
- Beef neck: 1 kg
- Tomato paste: 65 g
- Mustard oil: 1.5 tablespoon
- Wholegrain Dijon mustard: 2 tablespoons
- Soy sauce: 1.5 tablespoon
- Sriracha: 2 tablespoons
- Wasabi: 1 teaspoon
- Red wine vinegar: 1 tablespoon
- Ground pepper blend: 0.5 teaspoon
9
Tie the sleeve and make 3-5 holes in it with a toothpick. Leave to marinate.
10
Send to a preheated oven at 200 degrees after at least an hour.
11
The beef will be ready in an hour.
12
Serve by cutting into convenient pieces.