This Beef Neck Bones recipe is a classic, traditional meal made on the stovetop, boiled, and stewed until the chuck meat from the neck bones literally falls off the bone. Pair this with rice, potatoes, collards, cabbage, and cornbread.
This post contains affiliate links. Please read my full disclosure here.
🥩What Are Neck Bones/Where Do They Come From?
Just like it sounds, neck bones are taken from the neck. It is a very economical cut. Due to the tendons and bones found in the neck, it can be a rather tough cut if cooked quickly. You have to cook neck bones low and slow. The meat will become super tender and have so much flavor.
Neck bones are very inexpensive and are often served for Southern meals along with Southern Collard Greens and Southern Cornbread.
Neck bones are also great stocks, soups, and gravy. You can make bone broth using neck bones.
🛒Where to Buy
I often find that beef neck bones have more meat than pork neck bones which are mostly bones. I still like to pay close attention and look for packages with meatier bones.
🥘How to Cook Beef Neck Bones
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the neck bones dry and season both sides of each with the spices.
- Place a Dutch oven or large pot on medium-high heat. When hot, add olive oil along with the seasoned neck bones.
- Sear each side of each neck bone.
- Add onions and saute.
- Add broth and vegetables to the pot and deglaze.
- Cover the pot and simmer.
⏰Cook Time/How Long to Cook
You will need to simmer them on the stove for a couple of hours. If you like them really tender, juicy, and fall-off-the-bone, it will take 3-4 hours to cook.
How to Add Smoky Flavor
I love to use smoked paprika to add smoked neck bones flavor. You can also add a teaspoon of liquid smoke to the broth.
How to Smother them in Gravy
You can save your neck bone drippings once the neck bones have cooked, and use it to make gravy. You can follow the steps from my Turkey Gravy with Drippings recipe.
Vegetables You Can Add
- Carrots
- Celery
- Potatoes
- Broccoli
- Green Beans
How to Store Them
Cooked neck bones can be stored in the fridge tightly covered for 3-4 days.
Freezer Tips
You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.
Pair With These Side Dishes
Creamy Butter Beans
Cornbread Muffins
Southern Cabbage
Southern Turnip Greens
Southern Candied Sweet Potatoes
Cornbread Dressing with Chicken
Southern Soul Food Baked Mac and Cheese
Tender Juicy Oxtail recipe
More Recipes
Pork Neck Bones
Cajun Dirty Rice
Fried Potatoes and Onions
Southern Black Eyed Peas with Smoked Turkey
Beef Neck Bones
Ingredients
- 2-3 pounds beef neck bones Raw, not cooked or smoked.
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon Creole Seasoning
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 cups broth Any broth: beef, chicken, pork, vegetable or simply water. Use enough liquid to cover the neck bones.
- 1 cup chopped onions I used white onions.
- 1 cup choped carrots
- 1 cup chopped celery
Instructions
- Pat the neck bones dry and season both sides of each with the spices.
- Place a Dutch oven or large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
- Sear each side of each neck bone. Remove the neck bones from the pot.
- Add the onions and saute for 2-3 minutes or until soft and fragrant.
- Add the broth to the pot and deglaze the pot by scooping up any brown bits (leave them in the pot for flavor) with a spatula or wooden spoon.
- Add the neck bones back to the pot, along with the carrots and celery, and stir. Ensure the neck bones are submerged in liquid. Add additional if necessary. They will take longer to cook if they aren't submerged in liquid.
- Adjust the heat to medium-low. Cover the pot and simmer for 2-4 hours. Check in and add additional liquid to the pot as the liquid cooks down.The longer the neck bones cook, the more tender they will be. Fall-off-the-bone neck bones typically take 3-4 hours.