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Neck Bones Recipe

Neck bones recipe delivers fall-apart tender meat with rich, savory broth that makes your kitchen smell incredible. These often-overlooked cuts become a showstopper when braised low and slow with aromatics and spices.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: American Soul Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds beef neck bones cut into 2 to 3 inch pieces
  • 2 tablespoons kosher salt divided
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons vegetable oil
  • 1 large yellow onion cut into quarters
  • 4 medium carrots cut into 2 inch chunks
  • 4 celery stalks cut into 2 inch pieces
  • 6 garlic cloves smashed
  • 4 cups beef broth
  • 1 cup water
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce optional but recommended

Equipment

  • Large Dutch oven or heavy braising pot with lid
  • Sharp chef's knife for chopping vegetables
  • Cutting board
  • Paper towels for patting meat dry
  • Large spoon or tongs for turning meat
  • Meat thermometer (optional but helpful)
  • Measuring spoons and cups
  • Small bowl for mixing spices

Method
 

  1. Remove neck bones from the package and pat them completely dry with paper towels to ensure proper browning.
  2. In a small bowl, combine 1 tablespoon of kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Rub this spice mixture generously over each piece of neck bone.
  3. Heat a large Dutch oven over medium-high heat for about two minutes. Add vegetable oil and let it shimmer.
  4. Working in batches, sear neck bones in hot oil without moving for 3 to 4 minutes per side until deeply browned.
  5. Transfer seared neck bones to a clean plate and set aside.
  6. Reduce heat to medium, add onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally until vegetables soften.
  7. Add smashed garlic cloves and cook, stirring, for 1 minute until fragrant.
  8. Pour in beef broth and water, scraping bottom of pot to loosen browned bits.
  9. Return neck bones and any juices to the pot. Add bay leaves, thyme sprigs, remaining 1 tablespoon kosher salt, Worcestershire sauce, and hot sauce if using.
  10. Bring liquid to a gentle simmer on stovetop, cover pot with lid, and transfer to a 325°F oven. Braise for 2½ to 3 hours until meat is fork-tender and falls off the bone.
  11. Remove pot from oven and skim excess fat from surface with a spoon.
  12. Taste sauce and adjust salt and pepper as needed before serving.

Notes

Do not skip searing for optimal flavor. Neck bones can be prepared a day ahead for deeper flavor and reheated gently. Save leftover cooking liquid for soup base. Serve over mashed potatoes, rice, or with cornbread.