Beef neck, as the name obviously suggests, comes from the neck of the animal. But we’re guessing that perhaps beef clod is a cut you’ve never come across before. Clod refers to the shoulder of the cow, and like the neck cut, it usually comes ready diced or as a steak from the butcher.
As these cuts come from areas of the cow that gets a daily workout, the meat tends to be tougher and chewier unless cooked correctly.
Although this is a tough cut of beef, it doesn’t have to be tough to cook. There is one method that stands head and shoulders above the rest though; slow cooking. As with many other cuts of beef, you’re going to get the most out of it when you employ slow braising.
Not only does it give the meat time to fully tenderise, slow cooking allows the flavours to fully develop. And with beef neck and clod, it’s definitely worth the wait. Similar to oxtail, the bones and gelatine in the neck also lend themselves perfectly to rich, flavoursome stocks and soups.
Complementary flavours for beef neck and clod include thyme, bay leaf, rosemary, garlic and red wine. Pair with vegetables such as carrots, onions, shallots and celery for a wonderful, hearty stew.