Braised Beef Neck Bones Recipes

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SLOW COOKER BEEF NECK BONES AND GRAVY



Slow Cooker Beef Neck Bones and Gravy image

Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.

Provided by Natascha Bowden-Mason

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h30m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef neck bones, or more to taste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
½ cup all-purpose flour, divided
3 tablespoons olive oil
3 cloves garlic, minced
2 cups beef broth
1 onion, sliced into long pieces

Steps:

  • Preheat slow cooker to High.
  • Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
  • Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
  • Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
  • Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 459.9 mg, Sugar 1.7 g

SOUTHERN-STYLE NECK BONES



Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories     Meat and Poultry Recipes     Pork

Time 3h

Yield 5

Number Of Ingredients 7

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
  • Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

BRAISED BEEF NECK BONES



Braised Beef Neck Bones image

Braised Beef Neck Bones are richly flavored beef with fall-apart tenderness. They are pan-seared and slow-cooked in a pool of luscious wine-infused broth to achieve its mouthwatering goodness. Truly a comforting meal perfect for the whole family. Especially when you pair it with mashed potatoes, fried rice, or egg noodles.

Provided by Imma

Categories     Main Course

Time 3h35m

Number Of Ingredients 9

3-4 pounds or 1361-1814 grams beef neck bones, (cut into medium to large chunks)
salt and pepper, (to taste)
canola oil, (for searing)
1 ½ cup yellow onion, (sliced)
3 cloves fresh garlic, (thinly sliced)
¼ cup or 2 ounces tomato paste, (about half a small can)
½ cup or 4 ounces dry red wine
1 cup or 8 ounces beef stock
1 tablespoon fresh thyme

Steps:

  • Pre-heat oven to 350.
  • While oven pre-heats, season neck bones generously with salt & pepper, working in batches, sear the beef in a large Dutch oven on medium-high, using about 2-3 tablespoon of oil to coat bottom.
  • After all beef is seared and reserved, add another tablespoon of oil to pan and sauté the onion for about 5 minutes then add the garlic and tomato paste. Continue to cook for another 10 minutes stirring constantly.
  • Add the red wine, beef stock, and thyme to the Dutch oven and scrape any browned bits off the bottom and cook for 5 minutes.
  • Add the reserved beef back to the Dutch oven and stir to make sure at least 75% is covered by braising liquid and bring to a simmer.
  • Cover the pot and braise in the oven for about 2 ½ - 3 hours.
  • Serve over mashed potatoes or buttered egg noodles and enjoy!

Nutrition Facts : Calories 70 kcal, Carbohydrate 10 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 236 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

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