Description
A rich and flavorful slow-cooked veal neck dish enhanced with peppercorn butter.
Ingredients
Scale
- 2 pounds veal neck
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon fresh thyme
- 1/2 cup butter
- 2 tablespoons green peppercorns, crushed
Instructions
- Season the veal neck with salt and black pepper.
- In a large skillet, heat the vegetable oil over medium-high heat. Brown the veal neck on all sides.
- Transfer the veal neck to a slow cooker. Add the onions, garlic, beef broth, and thyme.
- Cover and cook on low for 6-8 hours or until tender.
- In a small saucepan, melt the butter. Stir in the green peppercorns.
- Once the veal neck is cooked, remove it from the slow cooker and slice.
- Drizzle the peppercorn butter over the sliced veal before serving.
Notes
- Serve with mashed potatoes or crusty bread.
- For a richer flavor, let the peppercorn butter sit for an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg