Beef Neck

Anyone here try cooking boneless beef neck sous vide.
I was thinking 70c for 12 hours as a starting point. I prefer the shorter cook times for sake of convenience. (Bag at night, pull in AM). It is going to be rolled in plastic wrap to help set the shape, cooked, portioned, then seared to order.

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Comments

grant

Beef neck or any animal neck is my favorite! I always cook on the bone as your yield can basically be 100%. For beef, try 75C for anywhere from 5-24 hours.

Johan_Edstrom_5586

Oh, I need to do that. I tend to roast and pressurise for magical stocks.

Yitzchok_Bernstein_88575

@grant- Thanks!
Will definitely try that out!

grant

Treat as a better yielding, larger oxtail and you will be super happy.

Yitzchok_Bernstein_88575

Will do.Shredded Beef Neck Terrine here I come!
It's a shame the stuff I have is off the bone. Will be sure to get bone in next time.

carter_271340

Any thoughts on a boneless 3kg Australian Wagyu "Neck Roll"? I can't really find anything on this. I am rolling at 59 C for 48 hours. And going to do it like brisket-chuck roast hybrid. Is this a good idea? I have 15 people coming for dinner in about 32 hours, so I will report back.... Any thoughts?

Cheers!