Beef neck with oregano and basil
3 servings
120 minutes
Beef neck with oregano and basil is a dish that embodies the richness of Russian cuisine. Tender, juicy beef infused with the aromas of oregano and basil gains depth of flavor from curry and red pepper. Adyghe salt highlights the natural sweetness of the meat, creating a harmony of spices. Marinated in spices, the meat is baked to perfect tenderness while retaining its juiciness in foil. This dish is perfect for a cozy family dinner or a festive feast. Serving with greens and salad leaves adds freshness and contrast in textures. Beef neck prepared this way becomes a true gastronomic delight, revealing the traditions and love for rich flavors of Russian cuisine.
1
Wash and dry the meat.
- Beef neck (chuck neck): 1 piece
2
Grease with curry sauce.
- Curry sauce: 2 tablespoons
3
Sprinkle with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
4
Sprinkle with red pepper.
- Ground red pepper: to taste
5
Sprinkle oregano.
- Dried oregano: to taste
6
Sprinkle with basil.
- Dried basil: to taste
7
Wrap the meat in foil.
8
Put in the refrigerator for 1 hour.
9
Place in a baking dish lined with parchment.
10
Place in a preheated oven at 200 degrees for 1 hour. Garnish with greens before serving.
- Tango salad leaf mix: 1 piece
