Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.
Ingredients
- ½ pounds beef neck bones: 1 piece (to taste)
- ground cumin: 1 tsp
- ground allspice: 1 tsp
- ground black pepper: 1 tsp
- red pepper flakes: 0.5 tsp
- salt: 0.5 tsp
- all-purpose flour: 0.5 cup (divided)
- olive oil: 3 Tbsp
- garlic: 3 clove (minced)
- beef broth: 2 cups
- onion, sliced into long pieces: 1 piece
Metric Conversion
Stages of cooking
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Preheat slow cooker to High.
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Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
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Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
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Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
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Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
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Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.
