Beef Neck Bones
A simple and comforting dish made with beef neck bones, cooked low and slow for rich flavor and tender meat.
Ingredients
- 2–3 pounds beef neck bones (raw, not smoked or pre-cooked)
- ½ teaspoon smoked paprika
- ½ tablespoon Creole seasoning
- to taste salt and pepper
- 1 teaspoon olive oil
- 2 cups broth (beef, chicken, vegetable, or water—enough to cover the bones)
- 1 cup chopped white onions
- 1 cup chopped carrots
- 1 cup chopped celery
Instructions
- Pat beef neck bones dry and season with smoked paprika, Creole seasoning, salt, and pepper.
- Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the neck bones until golden on all sides.
- Remove the bones and add chopped onions to the pot. Cook for 2–3 minutes until soft.
- Pour in broth and scrape up any browned bits from the bottom of the pot to deglaze.
- Return neck bones to the pot and add chopped carrots and celery. Ensure they are submerged in the liquid.
- Reduce heat to medium-low, cover, and simmer for at least 2 hours, checking occasionally and adding more liquid if necessary.
- After 3 to 4 hours, the meat should be tender and nearly falling off the bone. Serve hot.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.