Grandfather's braised neck: A tradition of tender perfection

Just as my grandmother reigns supreme in baking pierogi, she has to give way to my grandfather when it comes to meat. He is a master at preparing braised neck in its own sauce. It's so delicious that everyone immediately digs in, and the leftover sauce from the pan is mopped up with pieces of bread.

Some dishes immediately evoke the warmth of a family home. For some, it's meatballs with beetroot; others dream of grandma's pierogi. One of these cherished recipes in my family is braised neck in its own sauce. The meat is so tender and delicate that you don't even need a knife to eat it.

The meat becomes soft and melts in your mouth thanks to the long braising. This is my grandfather's signature dish, which he serves at all family gatherings. Over the years, no one has grown tired of it, and it's no wonder because it's simply delicious. It's a real feast for the palate, and its preparation is not complicated.

Braising the meat in its own sauce gives it a unique aroma and tenderness. Neck in its own sauce goes well with various accompaniments such as potatoes, groats, or rice.

Ingredients:          

• 1.5 kg of neck,
• 2 onions,
• 2 carrots,
• 2 bay leaves,
• 3 allspice berries,
• salt and pepper to taste,
• oil for frying,
• a few sprigs of fresh rosemary.

1. Cut the neck into handy pieces. Pat them dry with a paper towel and season with salt and pepper.
2. Heat the oil in a large pan and sear the pieces of meat on all sides until they achieve a golden colour. This will make the meat more aromatic and the sauce thicker.
3. Transfer the seared neck to the pot in which you fried the meat.
4. Add the peeled and diced onions, carrots, and garlic pressed through a press.
5. Pour in a small amount of water, just enough to cover the meat.
6. Add the bay leaves, allspice berries, and optionally rosemary.
7. Cover the pot with a lid and braise the meat on low heat for about 1.5–2 hours, or until it's tender and easily separates from the bone. Check occasionally to make sure the meat has enough liquid. If it runs out, add some more water.
8. When the meat is tender, uncover the pot and increase the heat. Leave it for a while to let the sauce evaporate and thicken. You can also add a bit of wheat flour mixed in cold water to achieve a thicker sauce.

Serve the ready neck in its own sauce with your favourite sides such as potatoes, buckwheat groats, rice, or Silesian dumplings. Enjoy!