You’re in for a treat if you’re searching for a substantial, fall-off-the-bone meal bursting with rich, deep flavors! Baked Beans with Ground Beef Recipe : A comfort food dream, slow-cooked beef neck bones are supple, juicy, and flavored with a smokey sauce that will have you licking your plate clean. This dish is about letting time do the work; it turns a reasonably priced cut of beef into something rather wonderful. Trust me; once you try this, your kitchen will feature it regularly.
Table of Contents
Why You Will Love This Recipe
Melt-in-Your-Mouth Tender
Slow cooking renders the meat tender and juicy.
Savory Sauce Perfection
The perfect savory sauce comes from smoked Paprika, Worcestershire sauce, and slow-simmered broth.
Economical and Fulfilling
One reasonably priced cut with great taste is neck bones!
One-Pot Wonder
Maximum taste in one pot with simple cleaning.
Ingredients
The Following Will Help You Create Flavorful, Slow-Cooked Beef Neck Bones:
- Beef neck bones : The main actor in the meal; slow-cooked, they become incredibly soft.
- Olive oil : Adds a great depth of taste and is best-used for searing.
- Onion and garlic : A great foundation that gives the broth fragrant excellence.
- Celery and carrots : Provide richness and texture, enhancing the broth.
- Salt and black pepper : Essential for seasoning.
- Smoked Paprika : Offers a rich, somewhat smokey warmth.
- Dried thyme : Brings an earthy, herbaceous element.
- Garlic powder : Adds general flavorful depth.
- Optional cayenne pepper : Provides some heat for those who enjoy spices.
- Worcestershire Sauce : Offers a rich, umami kick.
- Tomato paste : Enlivens and thickens the sauce.
- Beef broth (or water) : The cooking liquid that maintains the meat’s juiciness and taste.
- Apple cider vinegar : Tenderizes the meat brilliantly.
- Bay Leaf : Gives the food subdued earthy aromas.
- Fresh parsley : For a vivid, fresh garnish.
👉 The complete ingredient list with measurements is in the recipe card below!
Making Slow-Cooked Beef Neck Bones
First Phase: Get Ready the Meat
Under cold water, rinse the beef neck bones; then, using paper towels, blot them dry.
Second Step: Search for Flavor
Warm olive oil in a Dutch oven or large saucepan set over medium-high heat. Sear the neck bones on all sides till a golden-brown crust forms. Eliminate and put away.
Third Step: Sauté the Aromas
Add onion, garlic, carrots, and celery in the same saucepan. Cook for 3-4 minutes until aromatic.
Fourth Step: Stir the Seasonings
If using, stir in salt, black pepper, smoked Paprika, dried thyme, garlic powder, and cayenne pepper. This creates a rich, deep flavor.
Fifth Step: Building the Sauce
Stir thoroughly to coat the vegetables; add tomato paste and Worcestershire sauce.
Step 6: Simmer the Enchantment
Pour apple cider vinegar and beef broth; then add the bay leaf. Return the charred neck bones to the pot. Bring everything gently to a boil.
Third Step: Slow Cook Till Tender
Lower the heat; cover the pot and let it simmer for 2.5 to 3 hours. Stir occasionally; if necessary, add extra broth. When done, the meat should fall off-the-bone tender.
Eighth Step: Finish and Present
Discard the bay leaf; sprinkle fresh parsley; serve over rice, mashed potatoes, or cornbread. Fun! 😋
Love spicy flavors? You might also enjoy this Chili Recipe with Enchilada Sauce and Ground Beef for a bold and hearty dish!
Pro Advice for Perfect Beef Neck Bones
- Sear the meat thoroughly to seal in the flavors and enhance richness.
- The key is low and slow; patience pays off let the beef brown long enough to turn soft.
- Don’t miss the vinegar; apple cider vinegar breaks down the meat fibers for incredibly tender results.
- Watch the liquid level; add more broth if it dries excessively during cooking.
How to Present
- Over Rice: The delicious soup melts into the rice elegantly.
- With Mashed Potatoes: Creamy potatoes paired with tender beef are a match made in heaven.
- Over Cornbread: Slather that rich, delicious sauce over cornbread.
- With Roasted Vegetables: Balance the richness with roasted Brussels sprouts or green beans.
Make Ahead and Store
Saving Leftovers
After the beef neck bones cool, refrigerate them in an airtight container for up to three days.
Slowing Down
Stow the cooked meat and broth in a freezer-safe container for prolonged keeping. It will last for three months.
Reheating
- Stovetop: Warm over medium heat, adding a dash of broth if necessary.
- Microwave: Reheat in one-minute intervals, stirring in between.
FAQs
1. Could I slow cooker beef neck bones?
Yes! Sear the neck bones first; then move everything to a slow cooker. Cook until tender: low for six to eight hours, or high for four to five hours.
2. Suppose I run out of beef broth?
Not to worry! Use water mixed with a little Worcestershire sauce for extra taste.
3. Could I do this in an Instant Pot?
Quite sure! Sear the meat using the sauté function; then, pressure cook on high for forty-five minutes, and naturally release.
4. How can I tell when the meat is done?
The flesh should fall off the bone tender. If it’s still tough, let it simmer longer until you achieve that melt-in-your-mouth feel.
Conclusion
The best pure comfort food available is this slow cooked beef neck bones recipe! Every minute of cooking is worth the rich, savory broth, tender beef, and deep, smoky spices. Match it with your preferred sides, and get ready for dinner when everyone requests seconds! Enjoy! 🥩👍
Baked Beans with Ground Beef
Equipment
- Large skillet
- Baking Dish (if baking)
Ingredients
For the Beans and Beef
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 can (28 oz) baked beans
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
For the Sauce
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp mustard yellow or Dijon
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp chili powder optional, for heat
- 1 tbsp apple cider vinegar for extra tang
- 1 tbsp olive oil for cooking
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Add diced onion and garlic to the skillet with the beef. Cook for 2-3 minutes until softened and fragrant.
- Stir in baked beans, kidney beans, and black beans. Add ketchup, barbecue sauce, brown sugar, Worcestershire sauce, mustard, smoked paprika, black pepper, salt, chili powder, and apple cider vinegar. Mix well.
- Stovetop Method: Let the mixture simmer over low heat for 20 minutes, stirring occasionally.
- Oven-Baked Method: Preheat oven to 350°F (175°C). Transfer mixture to a baking dish and bake uncovered for 30-40 minutes until bubbly.
- Let cool slightly before serving. Enjoy as a side dish or a main meal with cornbread!