These tender and succulent “fall off the bone” Beef Neck Bones will take you right back to your southern roots!!
Beef Neck Bones!!! What the heck is a Beef Neck Bone you may ask and do you actually eat them?!?!? Oh my, yes! Well to be totally honest, I never made this meal before I got married to my “country as buttermilk” hubby. After we got married, I asked him to tell me his favorite meal because I wanted to make it for him. I had an inkling that it would be country…lol! To take it the meal over the top, he requested mixed turnip and mustard greens, pinto beans and hot water cornbread! Wow! If that isn’t country, I don’t know what is!!! And if you haven’t figured it out yet, beef neck bones are from the neck of the cow. 🙂
Did I mention that I had never made any of these dishes before?!?!? Yikes! Here I was newly married and didn’t have a clue where to start on any of these. I called momma and of course, she sent me in the right direction and over the years, I have perfected his favorite meal as he requests it often. It is always on the menu for New Year’s Day! You eat black eyed peas for New Year’s, we eat pinto beans! 🙂
The key to making these Beef Neck Bones as tender as a filet is cooking them low and slow. This particularly tough cut of meat becomes fall off the bone tender just by braising them. They are just loaded with flavor and hard to resist. The complete meal makes hubby rub his heels together! Lol! This makes it a favorite!! Have a Happy New Year guys and I’ll see you in 2016 – The Great Year! Yes! The Great Year of whatever you need it to be that is! Hallelujah! Say Grace and enjoy!!
Be sure to pair with my Hot Water Cornbread or even Will’s Southern Style Grits without the yummy toppings!!
- 6 lbs. Beef Neck Bones
- Kosher Salt
- Black Pepper
- Garlic Powder
- Kirkland Organic No-Salt Seasoning (or found at Costco)
- Canola Oil, for searing
- 1 lg. Onion, sliced into half moons
- Dashes of Worcestershire
- 4 Bay Leaves
- Preheat oven to 325 degrees F.
- Season neck bones with salt, pepper, garlic powder, and no-salt seasoning liberally.
- Sear neck bones over medium-high heat for a few minutes in canola oil on all sides to form a crust.
- Place neck bones in one layer in large roasting pan. Top with onions, bay leaves and worcestershire.
- Add water to fill the pan so that the meat is sitting in the water and not covered.
- Cover pan with foil and bake until neck bones are tender, about 3½ to 4 hours.
- Serve greens, pinto beans, rice and hot water cornbread alongside neck bones. Say Grace and enjoy!