Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
5 hrs 20 mins
total:
5 hrs 30 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's Notes:

For thicker gravy, increase the amount of flour added to the neck bone drippings. Pork neck bones can be used in place of beef neck bones.

Nutrition Facts

124 calories; protein 2.7g; carbohydrates 12.8g; fat 7.2g; sodium 459.9mg. Full Nutrition
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