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Glazed beef neck with Kasteel Cuvée

Today we’re cooking with beer with master chef Jo Nelissen. He’s making pan-fried fillet of beef with glazed beef neck, aubergine, endive and Kasteel Cuvée.

Preparation time:
2 h 30

to serve 4


  • 400 g fillet of beef
  • 250 g beef neck
  • 2 confit apricots
  • 4 almonds
  • 1 small potato
  • 1 tbsp Loonse stroop (redcurrant syrup)
  • 2x 330 ml Kasteel Cuvée
  • 350 ml beef stock
  • 20 g mustard seeds
  • 1 aubergine
  • 1 clove of garlic
  • 7 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 4 mini carrots
  • 1 carrot
  • 1 onion
  • 3 szechuan peppercorns
  • 1 cardamom seed
  • 2 tbsp honey
  • 5 heads of endive
  • Olive oil
  • Butter
  • Sea salt
  • Pepper



1. 400 g fillet of beef, olive oil, sea salt, pepper

Trim the fillet of beef. Marinate in oil, sea salt and pepper. Fry quickly in the pan.

2. 100 ml Kasteel Cuvée, 150 ml beef stock, 1 tbsp Loonse Stroop, 20 g mustard seeds

Reduce Kasteel Cuvée and beef stock to a syrup. Add the Loonse Stroop and mustard seeds.

3. 250 g beef neck

Preheat the oven to 75°C. Wash the beef neck, sauté in butter until golden brown and place in a vacuum bag. Cook the beef neck in the oven for 2 hours at 75°C.

4. 1 small potato, olive oil, sea salt

Dice the potato very finely, rinse well with cold water and dry. Fry the diced potato in oil until golden brown and season well with sea salt.

5. 1 aubergine, salt, pepper, cumin, olive oil, clove of garlic

Cut the aubergine in half and season with salt, pepper, cumin, then sprinkle generously with olive oil. Add an unpeeled garlic clove.

6. Preheat the oven to 180°C. Roast the aubergine in the oven for 30 minutes at 180°C. Then spoon out the flesh of the aubergine and blend until smooth.

7. 4 mini carrots, butter, 100 ml Kasteel Cuvée, 1 tsp sesame seeds

Blanch 4 carrots, glaze with butter and Kasteel Cuvée and sprinkle with sesame seeds.

8. 1 carrot, 1 onion, 200 ml beef stock, 200 ml Kasteel Cuvée

Chop the carrot and onion finely. Add the beef stock and Kasteel Cuvée and reduce to the thickness of a sauce. Strain the vegetables.

9. 2 tbsp honey, 1 sprig of rosemary, 3 sprigs of thyme, 1 cardamom seed, szechuan pepper

Reduce the honey, rosemary, thyme, cardemom and szechuan pepper. Deglaze with the sauce you just made. Use a fine conical sieve to strain the herbs.

10. 4 heads of endive

Braise and sauté 4 heads of endive.

11. 1 head of endive

Chop the remaining head of endive and braise with the finely diced carrot.

12. Remove the beef neck from the vacuum bag and trim away any excess meat. Combine with the finely diced endive and add 1 tsp Kasteel Cuvée syrup.

13. 2 confit apricots, 4 almonds

Glaze the beef neck in the Kasteel Cuvée syrup and finish with confit aprictos, almonds and crispy finely diced potato.

14. Serve the fillet of beef with the aubergine and carrot.

15. Finish the plate with endive stuffed with the finely chopped endive and beef neck.