Low Temperature Beef Neck (Medium Rare)

Beef Neck (medium rare) prepared in a Cook & Hold


  • Beef Neck (2kg)
  • Montreal Steak Seasoning (10g)
  • Bay Leaf (1)
  • Brown Sauce (150g)
  • Red Wine (20g)
  • Diced Celery (50g)
  • Diced Carrots (50g)
  • Diced Onions (50g)
  • Sous Vide Bag


1. Preheat the Combi oven to steam at 100°C
2. Clean the piece of beef neck and place into a sous vide bag with all of the ingredients
3. Seal the bag tightly and shake to make sure meat is coated all over with ingredients
4. Place the bag of beef into the Combi oven and let steam at 100°C for 10 minutes
5. Preheat the Cook & Hold to 60°C 
6. Put the beef inside and set to hold at 60°C overnight

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