Description
Get ready for some fall-off-the-bone goodness! These beef neck bones are slow-braised to perfection, packed with rich, meaty flavor and melt-in-your-mouth tenderness. Perfect over rice, mashed potatoes, or just straight off the bone! 😋
Ingredients
For the Beef Neck Bones:
- 3 lbs beef neck bones
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
For the Braising Liquid:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup red wine
- 2 cups beef broth
Instructions
Preheat the Oven: Set your oven to 325°F (165°C) to prepare for braising.
Season and Sear: Pat the beef neck bones dry, then season them evenly with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the neck bones in batches until browned on all sides, approximately 3-4 minutes per side. Remove and set aside.
Sauté Aromatics: In the same pot, add chopped onions and cook until softened, about 2-3 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Tomato Paste and Herbs: Stir in the tomato paste, cooking for 1-2 minutes to enhance its flavor. Add dried thyme and the bay leaf, stirring to combine.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Combine with Broth and Beef: Return the seared neck bones to the pot, then pour in the beef broth, ensuring the meat is mostly submerged. Bring the mixture to a gentle simmer.
Braise in the Oven: Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Serve: Remove the bay leaf and serve the braised neck bones hot, accompanied by your choice of sides.
Notes
Choosing Quality Neck Bones: Select neck bones with a good amount of meat and some marbling for optimal flavor and tenderness.
Alternative Cooking Methods: This recipe can also be prepared in a slow cooker on low heat for 6-8 hours or in a pressure cooker for about 1 hour.
Wine Substitute: If you prefer not to use red wine, pomegranate juice is an excellent alternative that provides a similar depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: Approximately 8 ounces (including bone)
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: braised beef neck bones, comfort food, slow-cooked beef, tender beef recipe, savory braised beef