Braised Beef Neck Bones

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 3 25

Total Time 3 35

Servings - 6

Calories 70kcal

Author Imma

Ingredients

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

Instructions

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!

Notes

Don't skip the searing part. Searing the meat makes our meat more flavorful and juicy. Because it traps all the moisture inside.
Make sure that the beef neck bones are submerged in braising liquid to ensure tenderness.
Have patience. We need to cook our braised beef low and slow about 2-3 hours to achieve its fall-off-the-bone tenderness.
No oven? No problem! Just use a deep pot to accommodate all the beef neck bones and braising liquid and follow the steps 1-5. Then let it simmer on low heat for 2-3 hours, covered. Stirring occasionally to prevent scorching at the bottom of the pan. You may add a slurry if the sauce becomes too thin.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition