Instructions

1. Turn your oven on and set it to 325 degrees Fahrenheit. While the oven is preheating, place a heavy-bottomed skillet or Dutch oven on the stove with the burner turned to medium-high.

2. Melt butter or heat cooking oil until it shimmers. Add the beef neck and sear it until you get deep, golden color on each side.

3. Remove the beef neck from the skillet and saute any aromatic vegetables that you're using. You can use a classic mirepoix -- a mixture of chopped carrots, celery and onion, or any combination of vegetables that you like. Cook the vegetables until they are browned.

4. Deglaze the skillet with your favorite cooking liquid, such as beef broth, red wine, water or a combination of liquids. Use a wooden spoon or spatula to scrape the bits from the bottom of the skillet, and add whatever seasonings you like. This could be as simple as a little salt and black pepper, or a combination of herbs such as bay leaves, parsley or marjoram.

5. Place the beef neck back into the pan, cover it and put it in the oven to roast for roughly two to four hours, or until the beef neck's internal temperature is at least 145 F when you check it with an instant-read thermometer.

6. Transfer the beef neck to a plate or platter. While the meat rests, mix a bit of flour and butter together to help thicken the cooking liquid.

7. Place the skillet over medium or medium-high heat and add the butter mixture, whisking the liquid until it thickens. Season the sauce to taste with salt and black pepper.

8. Add the beef neck back to the pan, tossing it to coat it in the sauce. Serve the meat with baked potatoes, buttered noodles and/or your favorite vegetables.