Our braised beef recipe here doesn’t need many ingredients or much effort. However, it will take patience because we need to cook these babies low and slow. Patience, my child, patience! And I’m telling you this extra step guarantees mouthwatering fall-off-the-bone meaty goodness.
What Does Braising Do?
It is a technique that involves searing and simmering the meat in cooking liquid such as wine and broth. It’s often used for tougher cuts of meat like these beef neck bones to make them fall-off-the-bone tender. We sear the neck bones first to let them develop a beautifully browned and caramelized crust while locking all the moisture inside, making them perfectly tender and juicy inside. Yep! These bad boys are undoubtedly drool-worthy.
Recipe Ingredients and Substitutes
The best cuts of beef are near the bones, for example, T-bones and short ribs. Aah! They are the meatiest and tastiest, so no wonder they’re expensive. But not these beef neck bones because they are equally delicious yet not as expensive as premium cuts. Oh yes! Very economical, indeed! 👌
How to Make Braised Beef Neck Bones
Sear the Beef
Preheat oven to 350℉/177℃.Season and Sear – While the oven preheats, season neck bones generously with salt and pepper. Working in batches, sear the beef in a large Dutch oven on medium-high, using about 2-3 tablespoons of oil to coat the bottom. (Photos 1-2)
Saute and Braise
Saute – After all the beef is seared and reserved, add another tablespoon of oil to the pan and sauté onions for about five minutes. Then add the garlic and tomato paste. Continue to cook for another ten minutes, stirring constantly. (Photos 3-4)Add the Braising Liquid – Add the red wine and beef stock to the Dutch oven, scrape any browned bits off the bottom, and cook for five minutes.Add the Beef – Add the reserved beef back to the Dutch oven and stir, making sure at least 75% is covered by a braising liquid, and bring to a simmer.Cover and Braise – Cover the pot and braise in the oven for about 2½-3 hours.Serve and Enjoy – Serve over mashed potatoes or buttered egg noodles and enjoy!
Recipe Variations
Tips and Tricks
Serving and Storing Instructions
Since our braised beef here takes a lot of time to cook, planning ahead is a must, especially when serving this dish at a gathering. And guess what? These beef neck bones actually taste better the next day after the meat has absorbed all the flavors from the broth. Oh yes! And it goes great over a pile of egg noodles, too.
Store – Let the braised beef neck bones cool completely before transferring them to a clean and dry sealed container.Refrigerate – Store it inside the fridge for up to four days.Freeze – You can also store it in the freezer for up to three months.
Reheating Braised Beef Neck Bones
Thaw – To prevent bacterias from accumulating, it’s best to thaw our frozen braised beef in the fridge the night before. You may skip the thawing part, but it may take a little longer to cook.Stovetop – Transfer the braised beef to a deep pot and cover with a lid. Let it simmer on medium-low heat for 10-15 minutes or until hot.Oven – Place it in a deep baking dish and cover it with foil. Bake in a preheated oven at 350℉/177℃ for 15-20 minutes.Microwave – This one is better if reheating a small portion. Place 1-2 servings of braised beef in a microwave-safe container and reheat for 1-2 minutes or until heated through.
What to Serve With Braised Beef Neck Bones
Some of the best pairings for our scrumptious Braised Beef Neck bones are egg noodles, mashed potatoes, and rice. And I bet you’ll love it, too, with these delicious side dishes below.
More Beef Recipes to Try
Watch How to Make It
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