Read more: The Nasty Bits: Beef Neck
- Yield:4 as a main course
- Active time: 20 minutes
- Total time:3 hours 20 minutes
- 2 pounds beef neck
- For simmer:
- 2 bay leaves
- 1 tablespoon dried oregano
- 2 dried chile guajillos
- 1 small to medium sized onion, roughly chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- Freshly ground black pepper
Rinse the beef neck under cold running water and place into a pot along with all the ingredients for braising. Add enough water to cover all the beef neck. Bring the water to boil, skimming off scum from the necks as necessary. Reduce the heat to a simmer and cook for 3 hours, until the meat is falling off the bone and the liquid is reduced by at least one-half.
Allow the meat to cool slightly in its cooking liquid. Remove the bones and break up the meat slightly with a fork, mixing it with the reduced braising liquid. Remove the bay leaves and the chilies. Use the meat as a filling for tacos with salsa, cilantro, and cheese or crema.