Glazed beef neck with Kasteel Cuvée
Today we’re cooking with beer with Mastercook Jo Nelissen. He’s making pan-fried fillet of beef with glazed beef neck, aubergine, endive and Kasteel Cuvée.
- 2 hours 30
- Culinary
- Beef
2 hours 20 Check out the cooking video
Ingredients Serves 4
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. 
Trim the fillet of beef. Marinate in oil, sea salt and pepper. Fry quickly in the pan.
2 1 dl Kasteel Cuvée, 1,5 dl 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.
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. 
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.
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. 
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. 
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. 
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. 
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 5 heads of endive
Braise and sauté 4 heads of endive. Chop the remaining head of endive and braise with the finely diced carrot.
Braise and sauté 4 heads of endive. Chop the remaining head of endive and braise with the finely diced carrot.
11 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. 
12 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. 
Glaze the beef neck in the Kasteel Cuvée syrup and finish with confit aprictos, almonds and crispy finely diced potato.
13 Serve the fillet of beef with the aubergine and carrot.
14 Finish the plate with endive stuffed with the finely chopped endive and beef neck. 
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