The Hungry Hutch

Braised Beef Neck Bones and Mushrooms Recipe

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Braised Beef Neck Bones and Mushrooms Recipe
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Disclosure: This recipe originally appeared on TASTE.

Beef Neck Bones with Mushrooms

Yes, it’s me again with another recipe for neck bones. This one is simple, straightforward, and delicious. It’s a fairly classic braise, but all of the fat and collagen in the neck bones add an extra level of richness that takes it to the next level. You can customize the recipe by using different herbs, swapping out the vegetables, or a change in the braising liquid, such as with an added splash of red wine.

Braised Beef Neck Bones Recipe

Speaking of the braising liquid, most of it ends up evaporating or getting absorbed by the neck bones, so I’d recommend doubling the amount if you want more of a sauce to spoon over rice, mashed potatoes, or buttered noodles. (Or to just eat by the spoonful.) Enjoy!

Braised Beef Neck Bones and Mushrooms Recipe

Braised Beef Neck Bones and Mushrooms Recipe
Yield: about 6 servings

Braised Beef Neck Bones and Mushrooms Recipe

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Beef neck bones and mushrooms get braised in an herbed, tomato-flavored beef stock until they are fall-off-the-bone tender.

Ingredients

  • Vegetable oil, for searing
  • 3 pounds beef neck bones
  • Salt and pepper
  • 8 ounces white button mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 2 tablespoons all-purpose flour
  • 2 cups (or more) beef stock, preferably unsalted
  • 1 tablespoon tomato paste

Instructions

  1. Heat the oven to 350˚F.
  2. Place a Dutch oven over medium-high heat with a thin layer of vegetable oil. While the pan is getting hot, season the neck bones all over with salt and pepper. In batches, sear the neck bones until nicely browned all over, 2 to 3 minutes per side, adding more oil as necessary; set aside.
  3. In the same pan with some oil, add the mushrooms and sauté, stirring occasionally until they start to brown, about 3 minutes. Add the garlic and rosemary and continue to cook until fragrant, 30 to 60 seconds. Sprinkle with the flour and cook for 30 to 60 seconds more.
  4. Add the stock and tomato paste, making sure to scrape up any brown bits on the bottom of the pan, and bring to a simmer. Nestle in the browned neck bones as best you can (they won't be completely covered), put the lid on the pot, and cook in the oven until tender, about 2 hours. Serve.
© The Hungry Hutch

 

More Neck Bone Recipes:

Tomato-Braised Pork Neck Bones

Braised Beef Neck Bones

Braised Pork Neck and Cabbage

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