The interlaced meat of the collar makes the stewed dishes, like stews, tasty and soft. The collar can be cooked alone or with other pieces to be simmered such as the gîte (hind shank) or the basse-côte. Only one rule, give time to the cooking and it will reveal all its assets. It takes about 2 hours to cook in a traditional casserole and 1 hour in a pressure cooker.

You can cook the collar the day before to reheat it the next day, it will be even better. Also think of preparing larger quantities to keep part of it in the freezer: the simmered dishes will keep very well and you will save time for your next meals.
Beef necklace
Buying advice

The necklace, soft and tasty, is appreciated in stews and other stews.
It requires 200 to 250 g per person. Stews always taste better when reheated, and it is always good to have some in the freezer. Remember to prepare larger quantities.
The collar can be found as a frozen product in the mixes for the bourguignon or blanquette.
Storage Tips

The necklace will keep for two to three days in the refrigerator, in its coldest part.
Piece

Muscle of the animal's neck, the collar is one of the so-called "front pieces" neglected by consumers because it is little known. Generally speaking, the collar must simmer, i.e. cook over a very low heat for a very long time.