In a deep and rich red wine-based broth, beef neck bones are braised to fall-off-the-bone tenderness for an upgrade on a classic soul food staple dish.
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WHAT ARE BEEF NECK BONES?
Neck bones are a poor man’s or hood beef short ribs, in my opinion. They’re just as tender as short ribs and even oxtails, but less fatty.
As much as I adore neck bones, I hope they don’t go the way of oxtails and remain a well-kept secret.
Then, like them, neck bones and bones will be appropriated, and we’ll be paying $20 per pound. What’s not to like about the underappreciated beef neck bones?
They’re cheap, tasty, and versatile. If you’re looking for more information on oxtails, check out my post on braised oxtails.
After braising, you can serve these deep, flavorful meaty necks on their own. I serve mine with grits or rice laced with the reduction from the braising liquid.
Remove the neck bones from the pot and cook the braising liquid on high heat until it reduces to gravy consistency.
You can also thicken the liquid by adding a slurry of water mixed with cornstarch as it cooks down.
ARE NECK BONES GOOD FOR BONE BROTH?
Neck bones are ideal for making beef bone broth. Neck bones contain a lot of collagen, which gives the broth body a rich flavor.
They also have a lot of meat, which helps prevent the sour, off-flavor that can occur with roasted bones.
WHAT ELSE CAN NECK BONES BE USED FOR?
Beef neck bones can be used in a variety of ways. Aside from the bones being useful in broths and soups, the meat can be used in a variety of recipes as the star or as a supporting ingredient.
They can be found or used in any of the following ways:
- Substitute for much more expensive beef short ribs
- Pho with beef
- Served with beans or potatoes
HOW LONG TO COOK NECK BONES IN A PRESSURE COOKER?
Beef neck is a less common cut of beef, but it is delicious and intensely flavored. It’s similar to beef shanks or oxtail.
However, because it is less popular, it is less fatty than oxtail and less expensive. Are you still interested?
Due to the high cartilage content of beef neck, it requires long, slow cooking in liquid to become perfectly tender and fall off the bones.
The neck is a low-cost cut that will be tough if cooked quickly but flavorful and tender if cooked properly.
Your butcher will most likely provide it in slices with the bones in the center surrounded by meat. You could ask him to make your life easier by cutting the pieces a little smaller.
WHAT ARE BEEF NECK AND CLOD?
Beef neck, as the name implies, is derived from the animal’s neck. But we’re guessing that beef clod is a cut you’ve never tried before.
Clod refers to the cow’s shoulder, and it, like the neck cut, is usually sold ready diced or as a butcher’s steak.
Because these cuts come from areas of the cow that get a lot of exercise on a daily basis, the meat tends to be tougher and chewier if not cooked properly.
Frequently Asked Questions
Avoid eating brains, beef cheeks, and neck bones. Avoid any meat from the head, as well as any meat taken from close to the spinal column or containing bone that is part of the spinal cord, such as T-bone, which was banned in some European countries during the outbreak in the United Kingdom.
Pork Neck Bones have little meat on them, but when cooked for a few hours, they add a rich flavor to broths and sauces. Neck Bones are used in a variety of soul food recipes, including collards and gumbos, but our favorite way to use them is in Spaghetti Sauce.
Neck bones are one of my favorite ingredients to cook with, and this recipe demonstrates just how tasty they can be. When it comes to beef cuts, they are just as flavorful as short ribs or oxtails but at a fraction of the price.
Allow 2-3 inches of water to cover the neck bones and boil for 15 minutes, skimming the foam off the top of the water. Then, reduce the heat to low, cover the pot, and leave the meat to cook for 1 hour.