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BBQ Beef Neck with Mushroom, Potato Ragout & Caper Purée
Inspired by Jeremy Loops' song 'Sinner'. This dish is full of earthy mushroom goodness.
- Serves: 8-10 |
- Prep Time : 45 mins |
- Cook Time : 4:0 hours
Ingredients
BBQ Beef Neck
10 g black pepper
10 g coriander seeds, crushed
10 g porcini/bolete powder*
2 g chilli flakes
2 g smoked paprika
2,5 kg beef neck deboned, sliced into 3 strips
12 C (3 litres) chicken stock
1 onion sliced in half
2 C (500 ml) dried wild mushrooms
1 bay leaf twig with about 10 leaves
1 young pine needle brush
2 Tbsp (30 ml) wild garlic
*Finely grind dried porcini mushrooms to form porcini powder.
Wild Mushroom Ragout
1 Tbsp (15 ml) butter
1 kg mixed wild mushrooms, sliced (porcini, bolete, hen of the woods)
2 Tbsp (30 ml) marogo (alternatively substitute with spinach)
reserved beef neck stock
Caper and Raisin Purée
1 C (250 ml) capers
1 C (250 ml) water
Method
BBQ Beef Neck
Preheated oven to 160 °C.
Grind the dry ingredients in a pestle and mortar and rub this mixture into the meat. Place on a hot BBQ or sealed smoker such as a Weber braai and grill for 10-15 minutes to give colour. Remove from the grill and place the meat in a roasting tray.
Mix the remaining ingredients into the stock and pour this into the roasting tray.
Cover with a lid or tin foil and place in the oven 4 hours until tender.
Remove the meat and strain the roasting liquid through a sieve into a pot. Reserve 1 cup (250 ml) of the roasting liquid for the ragout.
Reduce the remaining liquid in a small saucepan over high heat until it starts to thicken.
Cut each strip of meat into 3 equal rounds and place on a roasting tray.
Pour the liquid over the meat and place in the oven with the grill on for 15 minutes until caramelised. Keep warm until needed.
Wild Mushroom Ragout
Heat a large frying pan and add the olive oil and butter.
Sauté the mushrooms until tender and then add the maroggo (or spinach) and reserved stock. Cook over high heat until the sauce is thick and season to taste.
Caper and Raisin Purée
Place all of the ingredients in a saucepan and simmer for 5 minutes until half of the water has reduced.
Blend until smooth and keep warm.
Spoon or pipe the purée onto warm plates, top with the wild mushroom ragout, a portion of meat and drizzle with sauce from the meat dish. Garnish with wood sorrel and serve.
