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Beef Neck Bones

Rich, savory beef neck bones simmered with vegetables in a hearty broth for a comforting meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pounds beef neck bones
  • 1 large onion chopped
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 8 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Strainer or slotted spoon

Method
 

  1. Rinse the beef neck bones under cold water to remove any debris.
  2. Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add the neck bones and sear for 5-7 minutes, turning occasionally, until browned.
  3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables are softened.
  4. Stir in the minced garlic, 2 teaspoons dried thyme, and 1 teaspoon paprika. Cook for 1 minute until fragrant.
  5. Pour in 8 cups beef broth and add 2 tablespoons tomato paste. Stir to combine and ensure the bones are fully submerged.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours.
  7. During cooking, skim off any fat that rises to the surface to keep the broth clear.
  8. Season with salt and pepper to taste. Ladle the bones and broth into bowls and serve hot.

Notes

For extra depth of flavor, add a splash of soy sauce or Worcestershire sauce to the broth. Serve with crusty bread or over rice to soak up the delicious liquid.