2kg beef neck ; 300g carrot ; 300g onion; 300g celery ; 1L brown sauce; salt & pepper
Step 1: Preheat the Cook & Hold until 120℃. Cut all the vegetables into 3cm x 3cm cubes.
Step 2: Place the beef and vegetables together into the deep tray, add the hot brown sauce and mix.
Step 3: Set cook temperature 120℃. Put the tray into the Cook & Hold. Cook for 3 hours and hold at 60℃ over night。