Beef neck with paprika
Paprika doesn't have to be just chicken or hen, the popular sauce also suits beef. The recipe for a typical Czech "butcher's" dish, based on meat and an honest sauce, was prepared for us by butcher Zita Švihelová from Naše maso.
Ingredients · Servings For 5 people
- 1 kg beef neck
- 20g salt
- 1 tbsp ground smoked paprika
- 1 tbsp ground sweet paprika
- 1 tsp dried thyme
- 100 g fat
- 1 tsp cumin
- 4 pcs onion
- 4 cloves garlic
- 1 tbsp caster sugar
- 400 g canned peeled tomatoes
- 700 ml beef broth
- 1 red pepper
- 70g butter
- 425 g whole wheat flour
- 10g salt
- 10 g fresh yeast
- 300ml milk
- 1 egg yolk
- 1 pc rolls
Method · 5 h 35 min
- Tie the beef neck into a roll and salt thoroughly.
- Mix 1 tablespoon of smoked paprika with sweet paprika and thyme and roll the meat in the spices. Then leave it in a closed container in the fridge overnight or you can vacuum seal the meat.
- Remove the meat from the container or vacuum and let it come to room temperature.
- Heat a little beef tallow in a pan and brown the meat on all sides. Place it in a baking dish in which you will stew the meat.
- Prepare the sauce base. Add a little more tallow to the pan from where the meat was and heat it up. Then sprinkle the bottom of the pan lightly with cumin.
- After a minute, add the onion and fry until completely browned (but not blackened), adding a little water if necessary and letting it evaporate.
- Add the garlic and fry briefly. Sprinkle with sugar and let it caramelize, then add a teaspoon of sweet and smoked paprika and fry briefly (about 1 minute) so that the paprika does not become bitter.
- Add the canned tomatoes, add a little water and cook together.
- Add the sauce to the meat in the baking dish, add beef broth and simmer for about 3 hours in the oven at 160 °C until tender.
- Meanwhile, prepare the dumplings. Pour the flour into the bowl of a food processor and mix it with the salt.
- Then crumble the yeast into the flour, pour in lukewarm milk and let stand for the yeast to rise.
- Add the egg yolk, turn the mixer on low speed and let it work into a dough (or work with a wooden spoon).
- When the dough separates from the sides of the bowl, add the cubed roll and work it into the dough briefly. Dust with flour, cover the bowl and let it rise, it takes 30-60 minutes.
- Turn the risen dough out onto a floured work surface and divide into 100 g portions. Shape into small cones and let rise briefly.
- Bring salted water to a boil in a large pot and place the dumplings in it so that they float.
- Cook for 15 minutes, turning during cooking. Then remove and immediately prick thoroughly to release steam.
- Before the end of stewing, place the bell pepper next to the grill in the oven and roast until black blisters appear on the peppers.
- Then remove from the oven and place either in a bag or a sealable container to steam the peppers.
- Remove the roasting pan with the tender meat from the oven. Remove the meat and strain the sauce, place it on the stove and reduce it by 1/3 to make it thicker.
- Peel the steamed pepper, cut it into cubes and add it to the sauce (or you can serve it separately if you have guests who don't like it in the sauce).
- Cook everything together briefly, add salt to taste. Finally, whisk the butter into the sauce.
- Serve with sour cream, chili flakes to taste, parsley leaves and dumplings. Pasta or good bread are also a suitable accompaniment.