Beef Neck Bones
A tender and flavorful slow-cooked beef neck bones dish with aromatic spices and a rich, savory broth. Perfect when served with rice, mashed potatoes, or cornbread.
Equipment
- Large Pot or Dutch Oven
Ingredients
For the Beef Neck Bones
- 3 lbs beef neck bones
- 1 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper optional
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 4 cups beef broth or water
- 1 tbsp apple cider vinegar for tenderizing
- 1 bay leaf
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Rinse beef neck bones under cold water and pat dry with paper towels.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the neck bones on all sides until browned. Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook for 3-4 minutes until fragrant.
- Stir in salt, black pepper, smoked paprika, thyme, garlic powder, and cayenne pepper.
- Add Worcestershire sauce and tomato paste, stirring well to coat the vegetables.
- Pour in beef broth and apple cider vinegar. Add bay leaf and return the neck bones to the pot. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 2.5 to 3 hours until the meat is tender and falling off the bone. Stir occasionally and add more broth if needed.
- Discard the bay leaf. Garnish with fresh parsley and serve with rice, mashed potatoes, or cornbread.
Notes
This slow-cooked beef neck bones recipe delivers tender, juicy meat packed with flavor. Perfect for a cozy and hearty meal.