Description

This recipe transforms a lesser-used cut of meat into a work of art. After braising in a red wine and stock mixture, the beef is rich and tender.

Ingredients

Scale

4 pounds Beef Neck bones
▢Salt And Pepper
▢1 tbsp Olive Oil
▢1 medium Onion Finely Diced
▢3 medium Carrots Finely Diced
▢2 celery ribs diced
▢3 cloves Garlic minced
▢2 cups Red Wine
▢2 cups Beef Broth
▢6 oz tomato paste
▢1 tbsp smoked sweet paprika
▢½ tbsp all spice
▢1 bay leaf

Instructions

Salt and pepper the outside of the neck bones. Brown the neck bones on all sides in a large skillet over high heat. Set aside and keep for later.
Sauté the carrots, onions, celery, and garlic in the pot for 3-5 minutes. Season with paprika, all spice, and salt and pepper to taste.
Mix in the tomato paste with the vegetables in the pot.
Deglaze the pan with the wine, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon. Combine the stock and bay leaf in a mixing bowl. Mix well, then return the neck bones to the pot. Garnish with fresh herbs.
Bring to a boil, then reduce to a low heat and cook for 4-6 hours. Alternatively, you can braise the meat in the oven at 275°F. Remove the neck bones and set aside to cool slightly. Remove the beef from the bones and chop it. The beef should be tender and easy to separate.

Notes

Sear the neck bones first, as you would any other braised meat recipe. Use a braising liquid that is slightly acidic, and make sure you have enough liquid to submerge the neck bones. Use a heavy lid on your pot. If it doesn’t, line the bottom of the pot with parchment paper and then cover with a lid while cooking (275-325 degrees in the oven).

Category: Beef
Method: Beef
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 360kcal
Sugar: 9g
Sodium: 877mg
Fat: 13g
Saturated Fat: 4g
Carbohydrates: 20g
Protein: 20g
Cholesterol: 49mg

Keywords: Beef neck bones recipe, braised beef neck bones recipe, beef neck bones, beef recipe