Beef neck "Tender" in a pressure cooker

Category: Meat dishes
Beef Neck Tender in a pressure cooker


Beef neck 1 kg (I have 1,400)
White onion 700g (I have 1 kg)
Carrot 1 PC
Butter (for frying) ~ 100g - 150g
Salt, black peppercorns, sweet peas, bay leaf

Cooking method

Beef Neck Tender in a pressure cooker
Wash the meat and cut the tendons. The tendons pass there in one place and can be removed without difficulty.
Beef Neck Tender in a pressure cooker
Peel the onion. Leave a couple of onions for frying,

and cut the rest into rings or half rings
Beef Neck Tender in a pressure cooker
We cut the neck across the fibers into pieces 15 - 18 cm thick, beat off with a rolling pin or wooden mallet. I cut the neck into pieces like for goulash and therefore do not beat it off, but make it easier (I will write about this in the next step)
Beef Neck Tender in a pressure cooker
Fold the pressure cooker in layers: a layer of meat - a layer of onions. We take a lot of onions, that is, for 1 kg of meat we need at least 700 g of onions. No need to salt! We add only the necessary spices! Now, instead of beating, I take and squeeze the meat with my hand as for marinating for a barbecue. Pour 1 glass of water and close the lid of the pressure cooker.
Beef Neck Tender in a pressure cooker
We simmer meat in a pressure cooker for 1 hour - 1 hour 10 minutes. The timing should be adjusted according to the power of your pressure cooker and the age of your cow.
Beef Neck Tender in a pressure cooker
After the pressure cooker has opened, take out the meat from the broth, salt it and fry it in butter.
Beef Neck Tender in a pressure cooker
Break the remaining onion sauce with a blender.
Beef Neck Tender in a pressure cooker
In butter, fry the left onion and with grated carrots.
Beef Neck Tender in a pressure cooker
Pour onion sauce into a pan with onions and carrots. Salt to taste and boil to the desired gravy thickness.
Beef Neck Tender in a pressure cookerBeef Neck Tender in a pressure cooker
When our meat is browned, fill it with thickened gravy, taste it for salt and bring it to a boil, turn it off.

Cooking program:

Pressure cooker and cooking - frying pan.


The beef neck is a lean but slightly tough meat. Usually beef neck is used for minced meat and not everyone dares to make goulash from it. The beef neck will not be tender, these are long-staple strained muscles, pretty much laced with tendons.
The structure of the beef neck is quite loose, saturated with fat, and has high fiber. The neck cut has a high content of connective tissue, so it requires long-term heat treatment ..
So, in my opinion, only a pressure cooker can curb such meat.
But these disadvantages are more than covered by the taste of meat. The incomparable aroma of stewed neck will not leave indifferent any gourmet.
I have been cooking this way for a long time, I cooked it in different pressure cookers. Previously, in a simple, full-length. Then I got an email. pressure cooker Saturn, after Saturn switched to Comfort. And now I'm cooking in a Philips pressure cooker. Any of my pressure cookers have done just fine with this kind of meat! It turns out tender, as they say: "At least eat with your lips!"
I usually take a lot of meat, about + -1.5 kg. I leave the carcass to eat right away, and partly distribute it in containers and freeze. It turns out like a ready-made stew. By the same principle, I cook not only the neck, but also hazel grouses. This is also sinewy, tough, but very healthy meat.

Nelya, very interested in the recipe! Please share your secrets on how to choose such meat. I've already been told where to go. But I don't know how to choose.
nila, I also really liked the recipe, I cook meat, but a little differently, next time I have to do it like this, you can see that it will be delicious !!
You are such a fine fellow, you described and showed everything in such detail !!
I really love these recipes!
Sveta, thanks for your interest in this meat recipe. It really turns out tasty, healthy and multifunctional. That is, it can be used immediately for food, and it can be frozen in portions and used as needed.It was this piece that I froze a little "for later", made porridge with goulash. And stewed the leftovers with young fried cabbage and fresh tomatoes. In 10 minutes I had a ready meal for dinner.
How to choose? Yes, there are no special secrets. First of all, in appearance, in color. There will be veins and fat all the same, but look to make it smaller. So that the fat is light and not dark yellow. This is the first sign of old beef. As well as the color of the meat itself. Usually dark meat from an old ladybug or a bull. And the calf's meat is too light. I try not to take veal, but I also avoid very dark meat. I choose bright red, not weathered meat. It is desirable that the longitudinal thick vein is cut out. But if with this residential piece, then it's okay, it is easily cut out (just extra weight). Our Richie is very happy with this vein, it is like a gum for him. In stores, they sell cuts already with the cut out vein, and in the bazaars, they have also begun to cut them lately. Another piece should be elastic, and not loose, preferably not frozen.
Then you need to smell the selected piece. The meat should smell nice (how to put it more clearly?), The smell should be milky, and not smell like manure. The meat is dark, and even with such a smell it can turn out to be a bull, and a bull has a specific taste.
And also, if you sell hazel grouses, then you can also safely take it. We call hazel grouses cut fibrous pieces of meat from a shank. Usually, whole shanks are sold in winter, before the holidays they are snapped up for jellied meat. And in the summer, whole shanks, with a huge bone, are not in demand. And the vendors separate the meat from the bone. It's much easier to sell that way. Grouse is always cheaper than the neck. Not everyone knows how to cook them. But this recipe is perfect for hazel grouses too!

Lerele, thanks for the compliment! Try to cook it like that, you may like it. Here meat, due to a lot of onions and butter, acquires its own special taste.
I exhibited this recipe 5 years ago on another website. I thought it was on the bread maker too. Then everything somehow could not get together. Either laziness, or the pictures that were already outdated had to be taken from that site. Then I again photographed the process, but did not transfer it to the laptop and deleted it from the fotik.
I just did and forced myself to film a new process and write a recipe
Thank you, Nelya for the recipe!
Larissa, and thank you for your attention to the recipe and feedback! I would be glad if the recipe for cooking this meat comes in handy!
I cook nel about the same, only I cut the meat larger (I take the rump).
I'm wondering how to get the meat out of the sauce after boiling, chopped finely enough, besides, it is still boiled down and the onion sticks a lot?
How do you deal with this?

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