Summary

Ingredients

• 6 slices beef (beef neck) each 200 g
• 1 tablespoon olive oil
• 40 g butter
• 1 carrot (s), diced
• 1 onion (s), finely chopped
• 2 sticks celery, diced
• 1 tablespoon flour
• 2 tomato (s)
• 1 bay leaf
• 1 stalk thyme
• 700 ml red wine, drier
• 600 ml beef stock

For the vegetables: (caramelized onions)

• 3 large vegetable onions
• 1 tablespoon olive oil

For the puree: (beet puree)

• 500 g Teltower turnips
• 200 ml milk
• 200 ml water
• 40 ml crème fraîche
• salt and pepper
• nutmeg

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Instructions

1. You also need a silicone mat for the baking sheet.
2. Salt and pepper the beef neck slices. If they are very irregular, tie them together with kitchen string. Fry vigorously on both sides in olive oil and set aside.
3. Gently fry the diced carrots, onions and celery in the butter for ten minutes. Dust with a tablespoon of flour and roast briefly. Then add the peeled and mashed tomatoes, the bay leaf and the thyme. Pour in the red wine and reduce it by half. Then add the beef stock and stew covered in a preheated oven at 140 ° C for three hours. The meat should hardly offer any resistance when piercing.
4. Remove the beef neck slices and keep warm. Pour the sauce through a sieve, reduce again until creamy and season with salt and pepper.
5. Halve the unpeeled (!) Vegetable onions crosswise, cut off the tip and root. Brush the cut surface with a little olive oil and place on a baking sheet with a silicone mat. Add to the meat at the bottom of the oven and cook for two hours. Occasionally check that the cut surface does not burn.
6. Peel and dice the beets and place on top with enough milk and water that they are barely covered (if you like, you can also add a diced potato and lemon zest). Simmer for ten to fifteen minutes, until the turnips are tender. Then puree finely with a hand blender and season with salt, pepper and nutmeg.
7. To serve, peel the skin off the onion halves, remove the core and fill with the beet puree. Place a slice of beef neck and cover with sauce.