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beef neck bones with gravy, cabbage, rice, and carrots on a plate
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Beef Neck Bones

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, and cornbread.
Course dinner, lunch
Cuisine American, Southern
Keyword beef neck bones, how to cook beef neck bones on the stovetop, how to cook neck bones
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 728kcal
Author Brandi Crawford

Equipment

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.

Notes

You can season the neck bones however you like and substitute Creole seasoning for any of your favorite spices or beef rubs.
Use enough spices to coat all sides of the neck bones. Add additional spices and seasoning as necessary.
Adding vegetables to this dish is optional. You can omit them if you wish.
Just like ham hocks, you may find packages of neck bones with little to no meat, which are mostly bones. Pay close attention and look for packages with meatier bones.
I find them readily available in local grocery stores. You can also check specialty markets, even some Asian grocery stores.
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.

Nutrition

Serving: 8oz | Calories: 728kcal | Carbohydrates: 3g | Protein: 59g | Fat: 52g