Go Back
Beef Neck Bones

Beef Neck Bones Recipe

This Beef Neck Bones recipe is a hearty, flavorful dish perfect for a cozy meal. The beef bones are slow-cooked with aromatic vegetables, garlic, and herbs, resulting in a rich broth and tender meat. It's an affordable and nutritious recipe, packed with protein, healthy fats, and essential vitamins. Serve it as a comforting stew with vegetables or enjoy it as a savory broth. With a cook time of 6-8 hours, this recipe is ideal for slow cooking and makes for a delicious, make-ahead meal for 5 servings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 5 peopel
Course: Main Course
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3-4 Pounds Beef neck bones Fresh or frozen
  • 1 1 large Onion Chopped
  • 2 Medium Carrots Sliced
  • 2 Stalks Celery Diced
  • 4 Cloves Garlic Minced
  • 1 Bunch Fresh Herbs Thyme and parsley
  • 8 Cups Beef Broth or Water Use low-sodium if desired
  • To taste Salt
  • To taste Pepper

Method
 

  1. 1. Rinse the Beef Neck Bones:Start by rinsing the beef neck bones under cold running water to ensure they are clean. This will help remove any impurities or bone fragments that might be left from the butchering process.
  2. 2. Brown the Bones:In a large pot, heat a tablespoon of oil over medium heat. Add the neck bones and brown them on all sides for about 5-7 minutes. This step is important as it adds depth of flavor to the final dish. Make sure the bones get a nice golden-brown color.
  3. 3. Sauté the Vegetables:Add the chopped onions, carrots, celery, and garlic to the pot. Stir and sauté the vegetables for about 5 minutes, or until they start to soften and become fragrant. This creates a flavorful base for your stew or broth.
  4. 4. Add Herbs and Seasoning:Stir in the thyme, bay leaves, salt, and pepper. Ensure that the bones and vegetables are evenly coated with the seasoning. Feel free to adjust the amount of salt and pepper based on your preference.
  5. 5. Add Broth or Water:Pour enough water or broth into the pot to completely cover the ingredients. Bring the liquid to a boil, then reduce the heat to a low simmer. If you prefer a richer flavor, beef broth is the best choice.
  6. 6. Cooking Methods:
    Slow Cooker:Transfer the ingredients to a slow cooker. Set it on low heat and cook for 6-8 hours, or until the meat is fall-apart tender. This method gives you the best results, with the meat and flavors slowly developing over time.
    Pressure Cooker:If you're in a hurry, transfer the ingredients to a pressure cooker. Seal the lid and cook on high pressure for 45-60 minutes. Once done, let the pressure release naturally before opening the lid.
  7. 7. Strain the Broth (Optional):After cooking, remove the bones and vegetables from the pot. You can strain the broth to remove any remaining bone fragments or vegetables if you prefer a cleaner broth.
  8. 8. Serve:Serve the tender beef neck bones with the rich broth and vegetables. For an added touch of freshness, garnish with chopped parsley or thyme. You can also add potatoes, greens, or beans to make it a more filling meal.

Notes

  • Bone Marrow: Beef neck bones are rich in marrow, which adds flavor and nutrients to the broth. If you want a richer, creamier broth, make sure to stir the marrow back into the soup or stew.
  • Flavor Variations: Feel free to add other vegetables like bell peppers or parsnips for additional flavor. Adding a splash of vinegar or lemon juice right before serving can brighten the broth.
  • Make-Ahead: This dish stores well in the refrigerator for up to 3 days. It also freezes well, so you can make a large batch and freeze it for later.
  • Alternative Cuts: If you can't find neck bones, beef shank or oxtail can also work well for this recipe, though they may require slightly different cooking times.