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BRAISED NECK ROAST W/ CHINESE YALI PEAR DEMI GLACE, TRUFFLE & BRIE MASHED POTATOES AND BUTTERY PEAS

BRAISED NECK ROAST W/ CHINESE YALI PEAR DEMI GLACE, TRUFFLE & BRIE MASHED POTATOES AND BUTTERY PEAS
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Ingredients
  1. Neck Roast
  2. 1 Carrot, rough chopped
  3. 3 Celery Sticks, rough chopped
  4. 1 Red Onion, rough chopped
  5. 3 tbsp. Garlic, chopped
  6. 2 c. Sherry Wine
  7. 4 c. Casillero del Diablo Cabernet Sauvignon
  8. ¼ c. Blended Oil
  9. 4 tbsp. Unsalted Butter
  10. 2 c. Beef Stock
  11. Salt and Pepper
DEMI GLACE
  1. 1 Shallot, thinly sliced
  2. 1 tbsp. Garlic, chopped
  3. 1 Chinese Yali Pear, chopped
  4. 3 Sprigs of Rosemary
  5. 4 Sprigs of Thyme
  6. 1 ½ c. Casillero del Diablo Cabernet Sauvignon
  7. 2 tbsp. Demi Glace
  8. 1 c. Beef Stock
  9. 4 tbsp. Unsalted Butter
  10. MASHED POTATOES
  11. 5 Red potatoes
  12. 5 c. Boiling water
  13. Salt and pepper to taste
  14. 8 oz. Brie Cheese
  15. ¼ c. Heavy cream
  16. 1 tbsp. Truffle oil
BUTTERY PEAS
  1. 2c. Sweet Peas
  2. 1 c. Chicken Stock, boiling
  3. 2 tbsp. Unsalted butter
  4. Salt and pepper to taste
NECK ROAST INSTRUCTIONS
  1. -Preheat oven to 275 degrees (F)
  2. -Season Neck Roast with salt and pepper. In Dutch oven, heat blended oil until smoking. Place neck in Dutch oven and sear on all sides until golden brown all around.
  3. -Remove Neck from Dutch oven and set aside.
  4. -Deglaze Dutch oven with Sherry wine, then add carrots, red onion, celery, and garlic.
  5. - Reduce wine by half then add Casillero del Diablo Cabernet and beef stock.
  6. - Cover and place in preheated oven. Cook for 5 hours.
TRUFFLED BRIE MASHED POTATOES
  1. -Bring 5c. of water to a boil and add salt and pepper.
  2. - Place potatoes in water and cook until tender, about 30 minutes
  3. - Once potatoes are done, peel them and place them in a medium mixing bowl.
  4. -In bowl, with potatoes, add Brie Cheese, truffle oil, heavy cream, and salt and pepper to taste.
  5. - Combine and set aside.
Buttery Peas
  1. -In medium sauce boil chicken stock.
  2. - Add peas, butter, salt and pepper to taste
  3. -Cook until tender (3-4 minutes)
CHINESE YALI PEAR DEMI GLACE
  1. -In medium sauce pot, heat butter and oil
  2. -Add shallots garlic, thyme, rosemary, and yali pear. Cook for 5 minutes, infusing all the flavors together.
  3. - Add Demi-Glace, Casillero del Diablo Cabernet, beef stock and Water, and reduce by ¼.
  4. - Once reduced, strain and keep warm.
Notes
  1. GARNISH DISH WITH FRESH YALI PEARS, JULIENNED, AND RENDERED OYSTER MUSHROOMS
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