Description
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
- 1 ½ pounds beef neck bones, or more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ cup all-purpose flour, divided
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 onion, sliced into long pieces
Instructions
- Preheat slow cooker to High.
- 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.
- 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.
- Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
- Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
- 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.
Prep Time: 10 mins
Cook Time: 5 hrs 20 mins
Total Time: 5 hrs 30 mins
Servings: 6