Southern Beef Neck Bones Recipe
Beef neck bones are somehow an underrated part of the cow that most people have never even heard of used as food. But the fact is, these neck bones make the tender juicy meat that is falling off from the bones when cooked at slow heat for several hours.
Ingredients
- 3 lbs Beef neck bones
- 2 cups Broth
- 1 tsp Smoked paprika
- 1 cup Chopped onions
- 1 tsp Olive oil
- ½ tbsp Creole Seasoning
- Salt = to taste
- Black pepper = to taste
Instructions
- First of all, pat dry the neck bones all over and then season them from both sides.
- Take a large pot, and heat it on medium-high heat. Then add olive oil to it. Add the seasoned beef neck bones also. Sear all the neck bones from both sides in olive oil and take them out.
- In the oil, add the chopped onions and saute them to make them fragrant and soft.
- Then add the 2 cups of broth to that pot. Remove the bits from the pot by deglazing it. But keep them inside the pot for flavoring.
- Again add the seared beef neck bones to the broth. Make sure that they are submerged and covered with broth. If not, add some additional broth to make the beef bones covered in the liquid.
- Once boiled, reduce the heat to medium-low and place the lid on the pot. Simmer the broth and keep simmering for 2-4 hours. The more you cook them, the more they acquire that fall-off nature. Moreover, they will be more tender also.
- Once neck bones are done, take them out, garnish them with herbs, and serve. Bon Appetit!
Notes
Recipe Notes
- If your neck bones are not covered completely in the broth, they will take a long time to get cooked. so, it’s necessary to take care of the liquid level.
- You can add your favorite vegetables to the neck bones also.
Nutrition
Calories: 729kcal