Onion-Braised Beef Neck

The neck is one of my favorite cuts from any animal. It’s very flavorful yet still delicate, so you have to be careful not to over braise it. Adding white wine to this dish really takes it over the top, showcasing the flavor of the meat and at the same time cutting through the richness of the beef and cheese. I enjoy this braise over egg noodles; it’s an especially tasty version of Beef Stroganoff. You can substitute any of the braising cuts, such as short ribs.