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SLOW-BRAISED BEEF NECK WITH CREAMY CHICKPEA PURÉE AND SPICY BUTTER GLAZE — INDIVIDUAL PORTIONS

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SLOW-BRAISED BEEF NECK WITH CREAMY CHICKPEA PURÉE AND SPICY BUTTER GLAZE — INDIVIDUAL PORTIONS

SLOW-BRAISED BEEF NECK WITH CREAMY CHICKPEA PURÉE AND SPICY BUTTER GLAZE — INDIVIDUAL PORTIONS

A delicious, tender beef neck cooked low and slow in a Dutch oven, finished with a flavorful spicy butter glaze, and served atop a smooth chickpea purée. Perfect for intimate dinners or parties where small, elegant portions shine.

🕒 Prep Time: 20 min

🍳 Cook Time: 3 hours (+ resting)
🍰 Servings: 4

Ingredients

Beef Neck:

  • 600–700 g beef neck, cut into 6 large chunks
  • 1 large garlic clove
  • 1 tsp chili flakes or chili paste (mild chili paste or sweet pepper paste if you prefer less heat)
  • 1 tbsp unsalted butter
  • Zest of ¼ lemon
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Chickpea Purée:

  • 250 g cooked chickpeas (+ 175 ml cooking water)
  • 2 large garlic cloves
  • ¼ tsp chili flakes
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 tbsp olive oil
  • Salt and black pepper

For Garnish:

  • Parsley oil (for drizzling)

Instructions

  1. Season beef chunks generously with salt and black pepper. Place in a Dutch oven or oven-safe pot large enough to fit meat in a single layer with some space between pieces. Drizzle olive oil and rice vinegar over meat.
  2. Cover tightly and cook in a preheated oven at 150°C (300°F) for 2.5 hours. After cooking, turn off oven and leave the covered pot inside for an additional 30 minutes or longer if time allows.
  3. While the beef cooks, prepare the chickpea purée: heat olive oil in a large skillet, add crushed garlic, chili flakes, torn bay leaf, and rosemary sprig. Sauté briefly (~30 seconds) until fragrant.
  4. Add cooked chickpeas, cooking water, salt, and pepper. Bring to a boil and simmer for 5 minutes. Remove bay leaf and rosemary.
  5. Blend the chickpea mixture until smooth. It may seem thin initially but will thicken as it cools for 15 minutes. Keep warm.
  6. Remove beef from oven and transfer pot to stovetop. The meat should be tender enough to pull apart with a fork. If not browned, increase heat to medium and brown meat pieces in the remaining fat until nicely caramelized.
  7. Add crushed garlic and chili paste to the pot and stir quickly for about 1 minute until aromatic. If the pot gets too hot and garlic risks burning, remove from heat and stir to coat meat evenly.
  8. Stir in butter until melted and coats the meat, creating a glossy glaze. Remove from heat and mix in lemon zest to infuse brightness.
  9. To serve, spoon 2 tablespoons of chickpea purée in the center of a small plate. Arrange 1–2 pieces of glazed beef on top and drizzle with some pan sauce. Finish with a few drops of parsley oil around the plate for color and freshness.

💡 Tips

  • Slow cooking makes the beef neck tender and flavorful with minimal hands-on time.
  • Using cooking water from chickpeas adds richness and creaminess to the purée.
  • Adjust chili level to suit your taste—mild or spicy.
  • Parsley oil adds a fresh herbal note and vibrant presentation.

🍽️ Perfect For

  • Intimate dinners or tapas-style parties
  • Serving elegant, small portions with big flavors
  • Comfort food lovers seeking a twist

📝 Final Thoughts

This dish marries melt-in-your-mouth beef with a creamy, subtly spiced chickpea purée, elevated by a bright, buttery glaze. It’s impressive yet easy, perfect for memorable meals with friends or family.