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Czech Braised Beef Neck with Bacon, Pickles, and Hard‑Boiled Eggs (Rozlítaný španělský ptáček)
A comforting Czech stew made with inexpensive beef neck, smoky bacon, tangy pickles, and hard‑boiled eggs, finished with a buttery roux. Serve with rice, dumplings or crusty bread for a hearty main course.
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Cost Breakdown
Critical Success Points
- • Browning the beef in a single layer to develop flavor
- • Making a properly cooked roux for thickening
- • Low‑temperature oven braising until the meat is fork‑tender
- • Incorporating the roux without lumps
- • Final gentle simmer with pickles and eggs
Safety Warnings
- • Handle hot oil and the hot oven with oven mitts to avoid burns.
- • Ensure raw beef is cooked to an internal temperature of at least 71°C (160°F).
- • Avoid cross‑contamination: use separate cutting boards for raw meat and vegetables.
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