This recipe demonstrates how delicious neck bones can be when used in beef dishes, which is one of my favorite things to cook with. They are just as flavorful as short ribs or oxtails when it comes to beef cuts, but they are much less expensive. They are seared in this recipe, then braised slowly in a mixture of beef stock, red wine, and tomato paste. They become bone-crunching tender, making you want to keep returning for more.
These are crazy times we live in. I find it difficult to comprehend that our nation has experienced yet another mass shooting, especially so soon after the attack in New York less than a week ago. My thoughts and prayers are with those affected by all of the destruction, and my heart aches for the shatteredness of our nation (and the world). But I hope that our lawmakers will someday act to implement gun reform in this country, not just with our thoughts and prayers. How many more people must die before anything changes?
In light of everything, I thought a hearty pot of braised beef would make the ideal comfort food to get you through the week. I’ve used my Le Creuset Dutch oven, which I got from Marshall’s at a great discount, and I’m happy that I finally decided to buy it for myself. I’ve now shared a recipe for neck bones, and I must admit that I’m sold. They do need a little extra time to become tender and flavorful, but the extra work is well worth it, especially considering how much less expensive they are than many other meat cuts.
With this recipe, an underutilized meat cut is transformed into a work of art. After being batch-seared to create a nice crust, the beef is braised with red wine, stock, and other ingredients to produce a rich, incredibly tender dish. This would go well with a hearty serving of mashed potatoes.
What Are Neck Bones
The meat and bone from a cow’s neck are known as beef neck bones. There isn’t much meat on them, but when it’s simmered, it becomes tender and juicy. Neck bones are inexpensive and frequently served with collard greens and Southern cornbread in soul food dishes.
Where to Buy Them
Neck bones that are mostly made of bones and have little to no meat may be sold in packages. Pay close attention and look for packages with meatier bones.
I find them readily available in local grocery stores. Additionally, you can look in specialty stores and even some Asian grocery stores.
How to Make Southern Beef Neck Bones
- Pat the neck bones dry and season both sides.
- Place a large pot on medium-high heat. Add the olive oil and the seasoned neck bones when they are hot.
- Sear each side of each neck bone.
- Add onions and saute.
- Deglaze the pan by adding broth and scraping up any browned bits.
- Adjust the heat to medium-low. Simmer.
They must be simmered on the stove for a few hours. It will take 3–4 hours to cook if you want them to be really tender, juicy, and fall-off-the-bone.
Can You Add Vegetables?
Absolutely! Just about any vegetable will work. To cook slowly alongside the meat, just add them to the pot.
How to Store Them
For three to four days, cooked neck bones can be kept tightly covered in the refrigerator.
You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.
Pair With These Recipes
Southern Beef Neck Bones
- 2-3 pounds beef neck bones
- 1 teaspoon smoked paprika
- 1/2 tablespoon Creole Seasoning
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 cups of broth Water, beef, chicken, or pork broth are all acceptable. Use enough liquid to cover the neck bones.
- 1 cup chopped onions I used white onions.
- Dry the neckbones with a towel before seasoning both sides with the seasonings.
- Place a large pot on medium-high heat. Add the olive oil and the seasoned neck bones when they are hot.
- Sear each side of each neck bone. Remove the neck bones from the pot.
- Saute the onions for two to three minutes, or until they are soft and fragrant.
- With a spatula or wooden spoon, deglaze the pan by adding the broth and scraping up any brown bits (leave them in the pan for flavor).
- Add the neck bones back to the pot. Ensure the neck bones are covered in liquid. Add additional if necessary. If they are not completely covered, they will take longer to cook.
- Adjust the heat to medium-low. Cover the pot and simmer for 2-4 hours. The neck bones will become more tender the longer they cook. Fall-off-the-bone neck bones typically take 3-4 hours.
FAQ
How long does it take to cook neck bones on the stove?
Cover the pot and simmer for 2-4 hours. The neck bones will become more tender the longer they cook. Fall-off-the-bone neck bones typically take 3-4 hours.
How to cook neck bones on the stove top?
In a pot, cook carrots, celery, diced onions, and garlic over low to medium heat. Add tomato paste and water or beef (or vegetable) stock. Put the pot’s lid on and add the beef neck bones. Allow it to come to a boil, then lower the heat so that it simmers for two hours.
How do you clean beef neck bones?
As the name implies, beef neck is a neck-based cut of meat. It is a very economical cut. The neck contains tendons and bones, making it a potentially tough cut if prepared quickly. However, the meat will become tender if braised or stewed for an extended period of time.